Photograph of the finished Misti doi

India · Sữa chua nướng đường thốt nốt Misti doi

Misti doi

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 2.8 l
  • Photograph of Unsweetened yogurt Unsweetened yogurt 320 g
  • Photograph of Palm sugar Palm sugar 480 g
  • Photograph of Sweetened condensed milk Sweetened condensed milk 240 ml
  • Photograph of Cardamom Cardamom 16 g
  • Photograph of Pistachios Pistachios 100 g

Method

  1. 1 Heat the milk in a wide saucepan for 35 minutes until it reduces to two-thirds of its original volume, stirring frequently.
  2. 2 Cook the palm sugar separately until it melts into a dark caramel, then mix it into the milk.
  3. 3 Palm sugar cooked to caramel is the source of the brown color and smoky flavor of misti doi.
  4. 4 Let the milk cool down to 45 degrees Celsius before mixing in the yogurt starter; if it's hotter, the cultures will die and the yogurt won't curdle.
  5. 5 Pour into an earthenware bowl and keep warm in a darkened oven for 8 hours.
  6. 6 Bake at 150 degrees for 12 minutes until the surface is slightly browned, then refrigerate for 4 hours and sprinkle with pistachios.

With an appliance

  • Air fryer 55 min

    Replace step 6: spray a very thin layer of oil around the clay bowl, set the yogurt surface in a 165-degree hot air oven for 8 minutes, and rotate the tray after 4 minutes; the surface sets quickly, do not flip, and divide into individual bowls.

Start cooking