Summer in San Diego is slowly but surely picking up speed and at the same pace, our number of parties is also going up. Nowadays it’s very difficult to get date from any friend, we are busy from to night. Before every party I am seeing a common trend. We are all set to host a party and ready with the menu of the main courses, but take time to decide which dessert to prepare. Probably most of us fear to make a dessert compared to starter or main courses.
Today I will share the recipe of a Bengali sweet that will make your life easy before any party. It is the most easiest dessert that you can make at home. When The word Mishti Doi comes to our mind, all Bengali would immediately start thinking of a small earthen pot filled with rich and creamy sweet yogurt. It's so famous that I have seen people outside Bengal are so fond of this sweet. I can still recall that in the Bangalore K C Dash shop, people from all places used to love Mishti Doi as much as Rosogolla or Rasmalai.
Plain Yogurt : 1 cup
Sweetened Condensed Milk : 1/2 cup
Evaporated Milk : 1 can / 12 oz ( evaporated milk is made by heating milk until about 60 percent of its water content has evaporated )
1. Preheat the oven to 400 degrees F.
2. Whisk the yogurt till smooth and set it aside.
3. Take a mixing bowl, add evaporated milk and condensed milk, mix it well. Warm the mixture at low heat. Let it cool down to lukewarm temperature.
4. Add the yogurt to the lukewarm mixture. Mix it again till there is no lump.
5. Pour the mixture into a glass or ceramic baking dish.
6. Now set the oven temperature to 200 degrees F.
7. Bake the mixture at 200 degrees for one hour or until it is almost set. Once it is set, turn off the oven. Let the yogurt rest for at least another 2 to 3 hours or overnight in the oven.
8. Once it is cool down completely, put it into the refrigerate for another couple of hours and serve cold.