Suddenly, mishti dahi has become one of my favourites when it comes to deserts or any other time pass food! I have bought from local stores - a good number of mishti dahi bowels, but the appetite was still growing strong day by day. I realised that it would be good it that can be prepared at home without any preservatives. More importantly, the kid started considering it as a regular side dish. So, I started giving it a thought and tried to find suitable methods to prepare it. It was my first attempt, but it was diligently done and to all my excitement, it came out as a winner! Let me share the recipe with you so that you can share it with your near and dear ones.
Ingredients required are milk half litre (full fat milk), sugar(4 table spoon for caramelising and 2 table spoon for sweetening), Kesar(strings half tsp), cardamom power(1/4th tsp), plain yogurt (3 tbsp).
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Milk is thickened by heating in low to medium flame for ten to fifteen minutes. As per taste, sugar is added. In another container, sugar is caramelised. Now both caramelised sugar and thickened milk are mixed with cardamom powder and kesar. After a good mix is done, the item is brought to temperature which can just be touched - warm. The plain yogurt is whisked and mixed with the warm milk. The whole mixture is now kept in an earthen pot or a clay pot or any steel pot covered with steel foil or air tight cover. Steam can be applied on the container for 10-15 minutes. Then it should be kept to settle for around eight hours. When it is set, it can be put in refrigerator for two to three hours.
Please note that in winter, the curd may take upto 24 hours to get settle.
Your mishti dahi is ready! Happy eating.
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| Mishti Dahi |
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| Mishti Dahi |
