Mishti Doi- my all time favourite is what I would like to start my blog with. Every time I prepare it, it sends me down the memory lane and reminds me of our childhood days when we would go to our Aunt’s place in Chittaranjan Park to spend our vacations. Going to a Bengali sweet shop to have mishti doi every evening was a must. We would relish the cold mishti doi served in kulhars for a long time scraping every bit of it from the corners and crevices of the clay pot.
That taste and flavour still lingers on ……
My recipe is a little different from the traditional Bengali recipe.


3 teacups toned milk
5 teaspoons sugar (sugar can be according to taste).
2 pinches cardamom powder
3 pinches saffron strands
2 teaspoons milk powder
2 teaspoons fresh curds as starter

Add milk powder and sugar to the milk in a thick bottomed vessel and mix well.
Boil the milk stirring continuously for sometime till it thickens slightly.
While the milk cools, take some warm milk in a bowl and add saffron. Stir till it dissolves.
Add the dissolved saffron to the milk. Add powdered cardamom.
While the milk is lukewarm, add curds and mix it well.
Pour this mixture into individual kulhars / bowls / glasses.
  Cover and keep in a closed cupboard to set. When set, place in the        
   refrigerator.  Serve chilled. 
   Note: I use mineral sugar for this recipe. It is healthier than the white  
    sugar and lends a lovely caramel colour to the curds.

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