While Looking for this recipe, i came across many methods but i went on with a Bong’s Recipe, yup i followed Sudheshna’s recipe from Cook like a Bong!!! She needs no introduction, she has a wonderful collection of Bengali recipes and also some great history weaved with that food. Good Food, comes with Great Memories!!!
- Take milk in a thick bottom vessel and start heating it over low flame. I added 2 stainless steel spoons to it, to prevent burning of milk at the bottom of the pan. A Tip given by experienced Lataji of Flavors n Taste, which i follow till date while making Milk-based desserts.
- As the milk, starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half. Scrap down the sides and stir well frequently.
- Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color
- Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame.
- Take it out of flame and let it become lukewarm add Yogurt and saffron, whisk well and pour the mixture into small Earthen Pot/ramekins/bowls. Garnish with almonds and Pistachios.
- Keep the bowls/ramekins/Earthern pot in a cool dry place, and let the yogurt set over night. Refrigerate the set the Mishti Doi and serve as a Chilled dessert.