Hello, readers! My name is Abida and I usually blog at The Red Lychee. Today I’m bringing you A quick and easy traditional Bengali dessert that is good enough to serve to company. In Bengali, we call this mishti doi or sweet yoghurt. Flavoured with cardamom and pistachio, it’s kind of like a rasmalai flavoured youghurt.
I was so over the moon when Fatima invited me to guest blog here at Fatima Cooks. I have admired Fatima’s delectable cooking for a long while now and I am honoured to be able to share my own recipe here on the blog. Mishti doi is a very traditional Bengali dessert. I love it because it has just a slight hint of tartness rather than being overwhelmingly sweet. You can of course serve this on its own, in fact it looks positively regal topped with emerald like pistachios and any other fruits that catch your fancy. A lot of Bengalis also enjoy pairing mishti doi with rice and milk to make almost a hot rice pudding dish. My preference is for it on its own.
I’ve kept things as simple as possible with this recipe because as many readers of my blog know, I like to take as many shortcuts as possible in the kitchen without sacrificing on flavour. I used brown sugar to add a slight caramel flavour and then baked the yoghurt in a bain marie slowly on a low heat to hasten the setting of the yoghurt. If like me, you don’t have the traditional earthenware used to make mishti doi in, then you can just use any oven safe dish.
What’s great about this recipes is the fact that you can prepare it the night before, leave it in the fridge and then serve it the next day if you are having guests over. It’s also a great dessert for special occasions such as Eid.
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