Mishti Doi – Bengali Sweet Baked Yogurt – Guest Post by Abida From The Red Lychee
2green cardamom pods
In a stove add milk and cardamom and let it simmer to a gentle boil on a low flame. Once it comes to a boil, add sugar and rosewater.
Let it continue to cook on a low heat slowly for about 30 minutes until the milk has thickened and reduced by half. Make sure to keep stirring milk otherwise it will stick to bottom of pan.
Next remove the milk from the heat and let it cool to room temperature. Then then whisk in yoghurt until it is smooth and well combined. Pour the mixture into an oven safe dish or ramekins. Let it sit for about 10 minutes whilst you preheat the oven to 180C / 350F.
Fill a baking and roasting try with about 1 cup of cold water. Place the dishes with the yoghurt mixture onto the tray with water in a bain marie style and then bake in the oven for 40-60 minutes until yoghurt has set.
Once baked, let it cool and come to room temperature and then leave to refrigerate for a few hours, preferably overnight. When serving, garnish with chopped pistachio nuts and any other toppings.