Yogurt makes a simple and attractive sweet course or cooling treat. This version of sweetened yogurt from Bengal is called mishti doi, doi being Bengali for yogurt. The yogurt drains for an hour to lose its bitter whey and to thicken a little, then it is blended with jaggery (palm or crude sugar) and flavorings. Use good whole-milk yogurt, preferably organic. Serve in small bowls or tall sundae glasses, and top with pistachios, or with pomegranate seeds or chopped toasted almonds.
Serve for dessert, perhaps with cookies or biscotti. This is also a good brunch option, served with warm flatbreads.
This was featured as part of our 2007 Fruits of Fall story.
Note: This can be served at room temperature or chilled.
Beverage pairing: Chapeau Banana Lambic, Belgium. Pairing beer with yogurt takes advantage of the slight tangy, sour notes found in each. This fruit beer combines the brightness of real banana with the mellowness of the malt base, which will delightfully play off the textures and flavors of the nuts, honey, and creaminess.
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