Mishti Doi is a widely popular dessert in India, being most popular in the Bengal region. It is considered as an authentic Bengali sweet. Many known brands have started selling packaged mishti doi off late but old timers or even my mom dad (who are pure Bengalis) like it in the traditional form which is sold in earthenwares and tastes way better than the packaged ones. Growing up in a Bengali family brings along countless perks and I’m one proud Bengali among the rest. You get to eat lots and lots of sweets, that too from Kolkata. Anyone from family travelling to Kolkata, had to turn up with a mishti doi handi and a rasgulla handi. Even when relatives visited, they brought these along. But thats the story only when someone visits Kolkata, what if I had a sudden craving for mishti doi! And that is why I learnt how to make this Baked Sweet Yoghurt which looks a lot like cheesecake but tastes just like my favorite store bought mishti doi from Kolkata. Ever since I started making this, I do not have to rely on anyone and now I’m going to share this amazing recipe with you.
What is Mishti Doi actually? It is nothing but fermented sweet yoghurt which has an unique way of preparation. You can read about it in Wikipedia. Generally, mishti doi/sweet yoghurt are store bought, very few people try to make it at home. Trust me, it is not very complicated to prepare mishti doi at home too, so you can try it. I had once tried it and it came out perfect. I tried it from a recipe on the internet itself, will share it some other day.
Now, what I’m going to share today is a twisted or shortcut way of preparing mishti doi/sweet yoghurt. I count this as one of the best things that is baked by me till date. So simple, yet so decadent in taste, the easiest recipe ever. Yes! the recipe is named as BAKED SWEET YOGHURT, because the method used is baking instead of fermenting. Your baked sweet yoghurt gets ready in hardly 30 minutes + chilling 2 hours would be enough. You don’t even have to wait overnight. The ingredients used are pretty easy to go with too.
I prepare a base for the baked yoghurt which follow the same steps like cheesecake preparation. Using a springform pan is must, still if you do not have it, just line your cake tin with an aluminium foil and keep the edges of the foil hanging out so that you can pull out the baked yoghurt on completion.
- Any biscuit (marie biscuits can be used) - 1 cup (ground)
- Melted butter - ⅛ cup
- Full fat milk (can use toned milk) - 1 cup
- Condensed milk - 1 cup
- Hung curd - 1 cup
- Chocolate chips or fruits - to garnish
- In a food processor, grind the biscuits to dust.
- Now, add melted butter to the ground biscuits and mix well until fully incorporated.
- Take a 6 inch ring mould or spring form pan and line it with a foil.
- Press the crumbs evenly over the bottom of the pan using a spatula.
- Once you are done, cover it and refrigerate for half an hour.
- Meanwhile, to the prepare the filling, mix together milk, hung curd and condensed milk using a electric hand blender or wire whisk and blend until you get a smooth, rich batter. The batter will not be thick, it'll be watery so do not worry.
- No extra sugar required, the sweetness derived from condensed milk will be enough.
- Preheat the oven to 110 degree celsius.
- Take out the spring form pan from refrigerator and slowly pour the prepared batter on top of the crumbs which is hard now.
- Once the oven has preheated, place the spring form pan carefully in the oven and bake for 30 minutes or until the centre sets.
- When the centre sets, take out the baked sweet yoghurt from the oven and let it cool down completely.
- As it cools down, refrigerate the yoghurt for minimum two hours.
- Before serving, run a knife around the edges of the yoghurt and then loosen the spring form pan.
- Garnish with fruits or chocolate chips, slice and serve.
Condensed milk and hung curd are the heroes (binders) in the recipe. The soft hung curd gives the exact flavours of mishti doi to the recipe while the condensed milk builds the beautiful texture of the dessert. Even if you skip out the base, you will end up with a wonderful dessert. Off late I prefer making this at home than buying mishti doi from stores. I highly recommend you to make it at home and indulge in the decadence of this recipe.