Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup sugar
- 1/2 cup grated coconut
- 1/2 cup yogurt
- 1 teaspoon cardamom powder
Special equipment needed:
- Pressure cooker
- Cheesecloth
Step-by-step instructions:
1. Pour the milk into a pressure cooker and bring it to a boil.
2. Add the sugar and cardamom powder to the milk and stir well.
3. Cook the milk on low heat for 30 minutes, stirring occasionally.
4. Turn off the heat and let the milk cool down to room temperature.
5. Add the yogurt to the milk and mix well.
6. Cover the pressure cooker with a lid and keep it in a warm place for 8-10 hours to set the yogurt.
7. Once the yogurt is set, remove the lid and transfer the misti doi to a bowl.
8. Wrap the cheesecloth around the misti doi and hang it for 2-3 hours to remove excess water.
9. In a pan, roast the grated coconut until it turns golden brown.
10. Sprinkle the roasted coconut on top of the misti doi and refrigerate for 1-2 hours.
11. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Setting time: 8-10 hours
Hanging time: 2-3 hours
Refrigeration time: 1-2 hours
Temperature:
Cooking temperature: Low heat
Setting temperature: Warm place
Refrigeration temperature: 4°C
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 280
Total fat: 10g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 100mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugars: 40g
Protein: 7g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk.
- You can use jaggery instead of sugar.
- You can use desiccated coconut instead of grated coconut.
Variations:
- You can add saffron strands to the misti doi for a rich flavor.
- You can add chopped nuts like almonds, pistachios, or cashews to the misti doi for a crunchy texture.
Tips and tricks:
- Make sure to stir the milk occasionally while cooking to prevent it from sticking to the bottom of the pressure cooker.
- Use a warm place like an oven or a microwave to set the yogurt.
- Hang the misti doi for a longer time if you want a thicker consistency.
- Roast the coconut on low heat to prevent it from burning.
Storage instructions:
Store the misti doi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the misti doi chilled or at room temperature. Do not reheat it as it may curdle.
Presentation ideas:
Serve the misti doi in small earthen pots or glass bowls for an authentic look.
Garnishes:
Garnish the misti doi with a sprinkle of cardamom powder or chopped nuts.
Pairings:
Misti doi goes well with Indian sweets like rasgulla, gulab jamun, or jalebi.
Suggested side dishes:
You can serve misti doi as a dessert after a meal.
Troubleshooting advice:
- If the misti doi does not set properly, try adding more yogurt or keeping it in a warm place for a longer time.
- If the misti doi is too watery, hang it for a longer time to remove excess water.
Food safety advice:
Make sure to use fresh ingredients and clean utensils while preparing the misti doi. Keep it refrigerated to prevent spoilage.
Food history:
Misti doi is a traditional Bengali dessert made with sweetened yogurt. It is a popular dessert in West Bengal and Bangladesh.
Flavor profiles:
Misti doi has a creamy and tangy flavor with a hint of cardamom and coconut.
Serving suggestions:
Serve misti doi as a dessert after a meal or as a sweet treat on special occasions.
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Region: Indian