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Mishti Doi is a traditional and extremely delicious dessert of West Bengal, which is prepared from milk, sugar and curd. This curd is sweet and thick, and is especially served on festivals, marriage and special occasions. It tastes like taxmail which makes it more special.

Required material (for 4-6 servings):

Method of preparation:

Step 1: Thick milk

1. Boil 1 liter of milk in a heavy bottom pan.

2. Cook the milk on low flame till 700-750ml is reduced, keep stirring in between so that it does not blow.

3. If the milk becomes thick and creamy, turn off the gas.

Step 2: Carimal to Chinese (for brown color)

1. Add half a cup (100 grams) sugar in a pan and cook on low flame.

2. When the sugar melts and turns golden brown, add 2-3 tablespoons of hot milk and mix well.

3. Note – Take care while doing this as the mixture can bounce.

Step 3: Milk Milk and Caramel

1. Mix caramelied sugar to the remaining sugar and milk.

2. Allow it to cool down (lukewarm of touch by hand).

Step 4: Yogurt

1. Now add 2 tablespoons curd and mix well.

2. Put it in a clay or steel vessel.

3. Cover and keep it in a warm place for 6-8 hours so that it freezes well.

Step 5: Serve after cooling

1. When the curd freezes, keep it in the fridge.

2. When cooled, decorate it with saffron and pistachios.

Tips:

• Choose a warm place to erase yogurt. In winter it can be kept in the oven or microwave (without turning).

• Embrace in an earthen pot increases both taste and fragrance.

• Carromelization of sugar is the life of this recipe – it brings both color and taste.