Caramel bhapa mishti doi (steamed sweetened yoghurt)
A yummy, caramel flavoured baked sweetened yoghurt recipe - mishti doi - from West Bengal!
Equipment
- Oven
- Oven proof bowls
Ingredients
- 200 g Greek yoghurt hung curd
- 200 g condensed milk
- 4 tbsp milk
- 4 tbsp sugar
For garnishing (optional)
- 2 tbsp pistachios chopped
- 2 tbsp dried rose petals crushed
Instructions
- Make the caramel first. In a pan, heat the sugar until it caramelises. Do not stir, only swirl the pan around
- Quickly add the milk to make a sauce and set aside so that it cools
- In another mixing bowl, add the condensed milk and the yoghurt and whisk until smooth. Add the cooled caramel sauce and mix well
- Divide this mix into 4 or 2 oven proof bowls. Pre-heat your oven to 100°C and bake them for 10 minutes or until completely set
- Chill in the refrigerator for 4-6 hours and serve the caramel bhapa mishti doi (steamed sweetened yoghurt) just as is or topped with some pistachios and dried rose petals. Enjoy!
Notes
- Flavoring the baked yoghurt with caramel is optional. You could also make the bhapa mishti doi (baked sweetened yoghurt) just as is, without adding the caramel
- Instead of dividing the yoghurt and condensed milk mixture in separate bowls, you could bake it in one large dish as well
- I have baked the doi in both ramekins (oven proof bowl) as well as earthen bowls - both give great results. However, when baking in earthen bowls, the taste is slightly more enhanced due to the fragrance of the bowls themselves
- g - grams
- tbsp - tablespoonÂ