This year I wanted to make something different for Holi... the festival of colors. A very good friend of mine gifted me this kulad set (small earthenware cups), she carried this from India, in her handbag ...since they are breakable. I know, she's amazing... and just too sweet.
I was almost startled with the ease with which I churned out this bengali delicacy. I was pretty certain I had missed a major step and was subconsciously thinking of way to rework the recipe so the doi does not see itself going down the garbage disposal. The next morning, I rushed to see if the doi had set and was nice and firm...and I could not help myself, tasting a spoonful. I must add that my other half thought I was
"Is it like misti doi? Is it how misti doi tastes? Did you know it was mishti doi?"
the response: "YES, simi I know it is misti doi and it tastes awesome." :)))) hehe!
Well, not everything is rocket science and just because it is simple, it does not meant it is not exotic. Happy Holi !!
3 cups whole milk or half n half
2 cups heavy cream
1/4 cup plus a couple of tbs jaggery ( if you like it sweeter, add more)
1/4 cup kafir fullfat yogurt or homemade yogurt.
saffron strands for garnish (optional)
Pour the milk and cream into a pan and heat over a low flame....for about an hour or more, till the milk is reduced to around 1/2 to 3/4th of its original volume. Add the jaggery and bring to a boil.
Take a piece of cheese cloth, pour the yogurt and tie it, so the excess water from the yogurt is drained, this should take about a couple of hours.
By the time the thick milk will cool to about lukewarm temperature, add the thick yogurt and whisk well.
Now pour into individual containers, cover and let it set, preferably overnight, or at least 5-6 hours.
Refrigerate, served chilled, garnished with saffron strands.