Ingredients:
- Doodh (Milk) 1 & ½ litre (full fat)
- Gur (Jaggery) grated 4-5 tbs
- Dahi (Yogurt) whisked 1-2 tsp
- Water as required
Directions:
In a pot,add milk and bring it to boil then cook on flame low until reduced to half (20-25 minutes) and stir occasionally.
Remove from heat,add jaggery and mix well until jaggery is dissolved.
Let it cool until lukewarm.
Transfer milk in clay pot,add 1-2 tsp of yogurt in each cup,mix well and cover with aluminum foil.
Method for Steamed Mishti Doi:
In a pot,add water and bring it to boil,place steam rack and prepared clay pots,cover and steam cook on low flame for 20-25 minutes.
Let it cool and chill in refrigerator & serve!
Traditional Method of Mishti Doi:
Let it rest for 8 hours or overnight at room temperature & serve!
Ajza:
- Doodh (Milk) 1 & ½ litre (full fat)
- Gur (Jaggery) grated 4-5 tbs
- Dahi (Yogurt) whisked 1-2 tsp
- Water as required
Directions:
Pot mein doodh dal ker ubal lein phir halki ancch per adha reh janay tak paka lein (20-25 minutes) aur becb bech mein chamcha chalatay rahein.
Chulhay sa hata lein aur gur dal ker ache tarhan mix ker lein.
Neem garam hunay tak thanda ker lein.
Doodh ko clay pot mein dal dein aur her cup mein 1-2 tsp dahi dal ker ache tarhan mix karein aur aluminum foil sa dhak dein.
Method for Steamed Mishti Doi:
Pot mein pani dal ker ubal lein,steam rack rakh ker tayyar clay bowls rakh dein aur dhak ker halki ancch per 20-25 minutes kliya steam cook ker lein.
Thanda karein aur refrigerator mein thanda ker lein & serve karein!
Traditional Method of Mishti Doi:
8 hours ya overnight kliya room temperature per chor dein & serve karein!
