Strawberry Mishti Do
Bengali Sweet Curd with Strawberries
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Heat
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Serves
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Prep 10 mins
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Cook 10 mins
A light elegant sweet curd that is a great end to any Indian meal
Hari says
Mishti Do is a traditional west Bengal sweet that's made by fermenting sweet yoghurt. It's always served up in terracotta pots which is really important as it's their porous nature that allows the yoghurt to set. I would always make these the day before you need them to give the yoghurt time to set.
This particular recipe is a bit of a spin on the traditional version with the addition of summer strawberries to make is even more special.
- Ingredients
- Method
- 500ml whole fat milk
- 2-3 tbsps yoghurt
- 50g sugar
- 50g strawberries
Method
- Bring milk to the boil, reduce the heat and leave it to simmer until it has reduced by half. Ensure you stir the milk to stop it from scorching at the bottom of the pan.
- Stir half of the sugar into the hot milk so it dissolves completely.
- Caramelise the remaining sugar by placing into another pan and heating gently until it melts and browns a little.
- Remove the sugar from the heat and pour it into the reduced milk and mix it through until it mixes in completely.
- 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 yoghurt.
- Place the chopped strawberries into the earthenware pots and pour the yoghurt mixture in. 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 | 107 |
| Fat (g) | 3 |
| of which saturates (g) | 2 |
| Carbohydrates (g) | 16 |
| of which sugars (g) | 16 |
| Fibre (g) | 0 |
| Protein (g) | 5 |
| Salt (mg) | 57 |
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