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Welcome to Day 11 of ✨30 days of How India eats Dahi ✨where we’ll explore the different ways Dahi is used in Indian homes!

This rich and creamy homemade Mishti Doi has been my favourite Bengali sweet growing up and it only takes a few simple ingredients to get that authentic taste right at home ✨☺️

Ingredients:
1/4th cup Jaggery
2 cups Milk
1/4th cup Dahi - strained for 30 minutes
3 tbsps milk powder

Process:
Using a strainer and a bowl- strain the dahi for atleast 30 minutes
Heat up the milk, once it starts to simmer add in the milk powder and combine well
Boil on low-medium while stirring regularly for 5-6 minutes until the milk reduces
Once the milk has boiled and reduced, take it off the heat and stir in the jaggery immediately
Wait for the mixture to cool down to lukewarm temperature
You can test it by adding your finger into the milk- it should be warm and comfortable, not too hot and not too cold
Remove the curd from the strainer and in a separate bowl whisk it until it is lump-free and smooth
Add some of the milk mix to the curd mix and stir until smooth
Add the curd mix back into the rest of the milk mix and combine properly
Add this to an earthen or steel container of your choice, cover and keep it in a warm spot for 8 hours or overnight
Refrigerate it the next day once the curd has set
Serve it cold and enjoy!

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