3.9/5 rating (14 votes)

Mishti Do

Bengali Sweet Curd

Heat None
Serves 4
Prep 10 mins
Cook 10 mins

A light elegant sweet curd that is a great end to any Indian meal.

Hari says
Many Indian desserts can take a bit of time and effort to put together. But Mishti Do which is a fermented sweet yoghurt with a lovely caramel flavour is a simple pud that is light and airy and super easy to make.
This dish comes from West Bengal where they love their sweets and this one is high up on the list of favourites.
Traditionally it is served in terracotta or clay pots because the porous nature of the pots allows water to evaporate from the dessert which thickens it and the pots also provide the right temperature for the yoghurt culture to grow so it sets. If you can prepare this the night before so you give it enough time to set.
I know it sounds simple but sometimes its the simple things that are more special.

Ingredients
Method

500ml whole fat milk
2-3 tbsps yogurt
50g sugar
sprinkle cardamom (optional)

Method

Bring milk to the boil then reduce the heat and leave it to simmer until it has reduced by half of its original volume. Ensure you stir the milk to stop it from scorching.
Stir in half of the sugar so it dissolves completely, also add the cardamom if using.
Put the remaining sugar into another pan and heat very gently to let it caramelise.
Remove the sugar from the heat and pour it into the reduced milk and mix it through until its all combined.
Leave the milk to cool until it's lukewarm (it mustn't be too hot or too cold).
Once it's cooled enough, stir in the yogurt.
Pour into earthenware pots and keep in a warm place for the Mishti Do to set overnight.
Once it has set, chill for a few hours before serving.

Nutritional information

Typical values*	per Serving
Calories	108
Fat (g)	3
of which saturates (g)	2
Carbohydrates (g)	16
of which sugars (g)	16
Fibre (g)	0
Protein (g)	4
Salt (mg)	73

*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.