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Chickoo/Sapota infused Baked Mishti doi

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Ingredients

(2-3 nos.) : Sapota
(1 Cup) : Hung Curd
(1/2 cup) : Fresh Cream
(1/8 cup) : Jaggery Powder
(1/2 tsp Powdered, optional) : Cardamom

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Chickoo/Sapota infused Baked Mishti doi

Anything that is giving me relief from this scorching heat is chilled Mishti Doi in an earthen pot.

Traditionally milk is reduced to half or even less and palm jaggery is added and active yogurt is mixed and sweet doi is fermented for 6 to 12 hours and chilled to set. It is also made by bhappo (steamed) method.

This Bengali cooling dessert which has now gained popularity worldwide made me attempt a fusion recipe of it. I replaced some yogurt by chickoo puree and reduced some amount of jaggery in the recipe. Another change I made is, i steam baked it instead of using the traditional method. 4_ingredients Easy_3_step method

Features:
  • FusionContestEntry
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Ingredients

Directions

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Steps

1
Done

Preheat oven @170C.

Discard the skin and seed of the chickoo fruit and take the pulp only.

2
Done

In a mixer jar add chickoo pulp jaggery powder, hung curd and fresh cream, Can add cardamom or kesar.

3
Done

Blend everything together till smooth.

4
Done

Our mixture is ready. Pour this mixture in oven safe pots.

5
Done

Keep these bowls in a deep oven tray.

Cover them with aluminium sheets.

6
Done

Fill half of the tray with steaming hot water in such a way that bottom of yogurt filled pots are dipped in water. 

7
Done

Carefully keep tray in oven and bake for 30 minutes on same temperature.

8
Done

After 30 minutes. Switch off the oven. Let the tray cool a little in the oven itself. Coz the water must be terribly hot at this point.

9
Done

Let the pots come to room temperature. Then refrigerate for 2-3 hours to set. I prepared at night and refrigerated them overnight for morning breakfast.

10
Done

I prepared my own hung curd; i took around 300-400 ml homemade curd, put it a clean napkin and tied it. I hung it on my kitchen tap, collected the whey in a bowl.

11
Done

By doing this, also the curd came to room temperature and I didn't have to go out to purchase thick curd.

I prepared salted chass (lassi) from the whey by adding a little curd, salt and chass masala to it

12
Done

I have used this jaggery that I get locally. 1/8 cup was enough sweetness for my families liking, as chickoo was very sweet too. You can add more if you prefer.

Pv Iyer

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4 Comments Hide Comments

I’ve tried this recipe thrice in the last two weeks – once as a plain yoghurt (with milkmaid) & twice with mangoes. Both times, my friends & family enjoyed it! Thank you. Wd you also hv a recipe for the traditional mishti doi ? If yes, pls share

Hi Anuradha🙋‍♀️Firstly I would like to thank you for the wonderful feedback.
Happy that you and your family enjoyed the dish.

Sure will post the traditional recipe here soon as I’ve been asked for it by many others…till then happy cooking my dear 💟

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