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| ROSE MISHTI DOI |
Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is
complete without curd and is one of the basic essentials in an Indian
Kitchen. Curd/Yogurt is such a versatile ingredient, there are
innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. It is a day-to-day process in most of the Indian households to make Curd/Yogurt.
Curd/Yogurt is used as such, mixed & eaten along with Rice or added
into innumerable recipes, converted into tasty & rich dishes,
curries, chutneys, desserts, snacks etc.
Well, coming to the recipe - ROSE MISHTI DOI. Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.
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| ROSE MISHTI DOI |
A few months back, my daughter, asked me for Rose Mishti Doi. Then and there,
giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working. With a heavy pang, I was trying my best to fix it up, which all went vain. Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways. And there we had to finish off Rose Mishti Doi then and there.
This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it. I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.
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| ROSE MISHTI DOI |
This easy-to-make and completely hassle-free dessert hold its
uniqueness amidst the extensive range of Bengali Sweets & Desserts.
Mishti Doi is a fermented sweet curd made by thickening/reducing the
milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The
technique or the way it is prepared completely makes Mishti Doi
different from the plain curd/yogurt. The cultured Milk, Jaggery
mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment
& at the same time to keep it cool. The porous walls of an earthen
pot absorb any extra moisture and help to thicken the Doi and
simultaneously facilitates the right temperature for the growth of the
culture/fermentation.
A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year. Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A
cool delight to beat the onslaught of summer, or just a digestion-aided
mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi,
like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi.
For more Recipes on INDIAN SWEETS, Click here...
Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours
For more DESSERT RECIPES, Click here...
HOW TO MAKE ROSE MISHTI DOI
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| ROSE MISHTI DOI |
INGREDIENTS:
Milk - 3 CupsJaggery - 3 Tablespoons
Water - 1 Teaspoon
Rose Syrup - 3 Tablespoons
Curd/Yogurt - 2 Teaspoons
For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here...
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| ROSE MISHTI DOI |
METHOD:
- Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
- Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
- Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
- Care should be taken when caramelizing the Jaggery, as it can burn soon.
- Now gently mix the Caramelized Jaggery along with the hot Milk.
- Leave it aside to cool down.
- When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
- Pour it into small Earthen Pots/Ceramic cups.
- Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
- Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
- Serve Rose Mishti Doi chilled.
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| ROSE MISHTI DOI |
NOTES:
- Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
- While stirring in the Curd/Yogurt, make sure that the milk is not hot.
- Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
- Care should be taken while Caramelizing the Jaggery. Caramelize it to light Amber Brown in colour.
- Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
- Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
- Adjust the amount of Rose Syrup to suit your preference.
- Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
- Can substitute Jaggery with White Sugar/Brown Sugar too.
- Allow it to ferment in a warm place until it is completely set.
- Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
- If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.
