I loved mishti doi when I had it in Calcutta. The basic idea is ultra thick yogurt, sweetened with either jaggery, sweetened condensed milk, brown sugar, etc.
I've tried to make it a couple of times with a tub of whole milk yogurt, a tin of sweetened condensed milk, and an oven, but I haven't found the line between too much heat = separation of curds and too little heat = not thick enough. This is the method I (think I) saw when visiting, so I know there's hope. The blogosphere recipes I've found look pretty ragged, and most of them start with milk, but I'd prefer quick and dirty. Any advice?
Seems like a perfect Passover dessert.
Updated 2 years ago | 20
Updated 1 year ago | 2
Updated 2 years ago | 8
Updated 36 minutes ago | 88
Updated 2 days ago | 296