Bengali Mishti Doi

Mishti doi or sweet yogurt is a classic dessert of Bangladesh that no dinner parties can be without. Rich and creamy yogurt infused with saffron, cardamom, cinnamon and then sprinkled with grated pistachio. Perfect for an entertaining evening dessert.

Ingredients for Mishti Doi 4 pints full fat milk 300 -400 ml double cream 1 tub natural yogurt Pinch of saffron strand 1 stick of cinnamon 2 bay leaves 3 cardamoms Pistachio nuts, finely chopped. 150g - 200g sugar (as per your taste)

For the Doi it's best you use an unglazed ceramic dish as it gives it the authentic flavour enjoyed back home. And also the Doi sets well in these bowls.

METHOD 1. In a medium sized deep saucepan heat the milk and cream until it boils. 2. Turn heat down and add all the remaining ingredients except for the pistachio and the yogurt. 3. Simmer the milk on very low heat for about 2 hours, stirring often. 4. Once the milk has reduce by about 1/3, and has turned into a caramelized brown colour, take off the heat and allow it to cool down completely. 5. Preheat the oven at 200 degrees C. 6. Once the milk has completely cooled down, take out the cinnamon stick, cardamom and bay leaf. 7. In a separate bowl whisk the natural yogurt with a fork or hand whisk. Add to the milk and whisk further. 8. Pour the Doi mix into the ceramic dish. 9. Once the oven is hot, place the bowl in the oven. I usually keep it in the oven o at night so the the yogurt sets well. In the morning take it out of the oven and place in the fridge.