Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
This Bengali dessert is something that came into my life a few months ago.
I was cooking my way through Meera Sodha's Fresh India, a vegetarian Indian cookbook, in a bid to eat more vegetables.
Little did I know that lurking at the back in the pudding section was what would become one of my new favourite go-to, make-ahead desserts for whenever guests come.
Because that's just what this mishti doi is. When researching the dessert online, I found that the traditional method to make it is to boil milk until slightly thick then sweeten it with sugar before letting it ferment overnight. Sound slightly daunting? Same here. Me and boiling milk do not go well together. Lord knows how many cookers I've had to clean thanks to a milk pan boiling over.
How happy was I then to discover and test out this super-easy method? All you do is whisk together Greek yoghurt, condensed milk and double cream. Divide between ramekins and bake in a water bath (so much easier than it sounds) until set. Let the desserts chill in the fridge along with a few tamarind strawberries (again much easier than I make it sound) and an almond crumble (three ingredients - ground almonds, butter, sugar). Serve up whenever you and your guests are ready and prepare to be inundated with requests for the recipe. Ooh, and the dessert is naturally gluten-free for all the coeliacs in your life.
A Simple List of Ingredients:
For the Mishti Doi:
1. Greek Yoghurt
2. Condensed Milk
3. Double Cream
For the Tamarind Strawberries:
1. Strawberries
2. Tamarind Concentrate
3. Caster Sugar
4. Water
For the Almond Crumble:
1. Ground Almonds
2. Butter
3. Caster Sugar
Bismillah, let's begin!
We start with the actual mishti doi. Pre-heat the oven to 150C. Place 6 ramekins (I used these ones and the were 9x5cm) into a deep roasting tin or dish. Boil a kettle.
Gather together your three ingredients and get measuring.
Into a mixing bowl, place:
375ml Greek Yoghurt
300ml Condensed Milk
225ml Double Cream
Grab a whisk.
And, whisk until well combined. That's our mixture done! How easy, right?
Pop the mixture into a jug. This makes it easier to pour into the ramekins.
Grab the ramekins ...
... and divide between the ramekins. I filled mine up mostly full.
Like this!
Before baking, grab the kettle that we boiled earlier. And, pour the hot water into the tin so that it goes about 2/3 way up the sides of the ramekins.
Carefully move the tin into the oven. Bake at 150C for 20-25 minutes.
Once baked, the desserts should be mostly set but still have a little wobble in the middle.
Let the desserts cool to room temperature and then pop into the fridge to chill completely.
Next, let's make the tamarind strawberry topping. You can eat the dessert as it is but the strawberries go so well with it.
Into a saucepan, place 450g hulled and quartered Strawberries. If strawberry season has finished where you are, use any other fruit you like.
Then, add in the rest of the ingredients beginning with the tamarind concentrate. This gives a lovely sourness which goes so well with the strawberries and the creamy dessert.
To the berries, add:
3 teaspoons Tamarind Concentrate
3 tablespoons Caster Sugar
6 tablespoons Water
Stir and cook the strawberries over a medium heat until they're a little soft. Remove from the heat and place into the fridge to cool completely. Taste and add more tamarind, if needed.
Finally, the almond crumble to sprinkle on top. Into a pan, place:
75g Ground Almonds
15g Butter
3 teaspoons Caster Sugar
Cook the mixture over a medium heat, stirring, until the butter has melted and the ground almonds are golden brown and toasted. Cool completely.
Once everything is fully cool, we can serve!
This dessert is the perfect make-ahead. When you're ready to serve, just top each dessert with the strawberries and almonds.
Like this!
Like this!
We had to get the bride-to-be to take a few bites as this dessert was made in honour of her a few days before her wedding.
Guys, this mishti doi is one of my new favourite desserts to bake especially when I know I have guests coming. You can make it in advance and the dessert itself is so unique, it'll have everyone wondering how on earth you made. The set sweet yoghurt does remind me of a cheesecake and goes so well with the berries and almonds. You must give it a go!
Bengali Mishti Doi Dessert.
Prep Time: About 20 minutes + about 2 hours to chill.
Bake Time: About 20-25 minutes.
Serves: Makes 6 ramekins.
Ingredients
For the Mishti Doi
375ml Greek Yoghurt
300ml Condensed Milk
225ml Double Cream
For the Tamarind Strawberries
450g Strawberries, hulled and quartered
3 teaspoons Tamarind Concentrate
3 tablespoons Caster Sugar
6 tablespoons Water
For the Almond Crumble
75g Ground Almonds
15g Butter
3 teaspoons Caster Sugar
Bake the mishti doi:
Pre-heat the oven to 150C. Place 6 ramekins (I used these ones measuring 9x5cm) in a deep roasting tin or dish. Boil a kettle.
Whisk the Greek yoghurt, condensed milk and double cream together in a large bowl until well combined. Place the mixture in a large jug - this just makes it easier to pour into the ramekins.
Divide the mixture between the ramekins. Pour the just-boiled kettle water into the roasting tin about 2/3 up the sides of the ramekins. Carefully move the tin to the oven. Bake at 150C for 20-25 minutes until the desserts are mostly set but still have a little wobble in the middle. Let them cool at room temperature before chilling them completely in the fridge.
Make the tamarind strawberries:
Place all the ingredients into a saucepan. Cook over a medium heat until the strawberries are a little soft. Remove from the heat and pop into the fridge to cool completely. Taste and add more tamarind, if needed.
Make the almond crumble:
Place all the ingredients into a saucepan. Cook over a medium heat, stirring, until the butter has melted and the ground almonds are golden brown and toasted. Cool completely.
To serve:
Just before eating, top each mishti doi with some tamarind strawberries and almond crumble. Serve immediately and prepare to be inundated with recipe requests.
{adapted from fresh india}
Pre-heat the oven to 150C. Place 6 ramekins (I used these ones measuring 9x5cm) in a deep roasting tin or dish. Boil a kettle.
Whisk the Greek yoghurt, condensed milk and double cream together in a large bowl until well combined. Place the mixture in a large jug - this just makes it easier to pour into the ramekins.
Divide the mixture between the ramekins. Pour the just-boiled kettle water into the roasting tin about 2/3 up the sides of the ramekins. Carefully move the tin to the oven. Bake at 150C for 20-25 minutes until the desserts are mostly set but still have a little wobble in the middle. Let them cool at room temperature before chilling them completely in the fridge.
Make the tamarind strawberries:
Place all the ingredients into a saucepan. Cook over a medium heat until the strawberries are a little soft. Remove from the heat and pop into the fridge to cool completely. Taste and add more tamarind, if needed.
Make the almond crumble:
Place all the ingredients into a saucepan. Cook over a medium heat, stirring, until the butter has melted and the ground almonds are golden brown and toasted. Cool completely.
To serve:
Just before eating, top each mishti doi with some tamarind strawberries and almond crumble. Serve immediately and prepare to be inundated with recipe requests.
{adapted from fresh india}
Keep me in your duas please, and enjoy your mishti doi!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
