Mishti Doi (Bengali Sweetened Yogurt)
Mishti doi is a set Bengali yogurt, sweetened and colored with caramel rather than plain sugar. Burning part of the sugar to a golden, bubbling stage gives the dessert its amber tint and a gentle toasted note against the milk. The milk is simmered down to half its volume first, so the finished doi is dense and creamy. Setting it in earthen pots is the traditional way to do it.
Instructions
Set a heavy-bottomed pan over medium heat and warm the milk in it. Measure out one third of the sugar and set it aside, then stir the rest of the sugar into the milk.
Lower the heat and keep cooking the milk until it has reduced by half. Take the pan off the heat and leave it to one side.
Put the reserved sugar in a second pan over medium heat. Let it warm and melt, and watch as it slowly turns brown and caramelizes.
When the caramel is golden and bubbling, add the tablespoon of water. Pour the caramel straight into the pan of reduced milk and stir until the two are fully combined.
Wait until the milk has cooled, then stir in the whisked yoghurt. Pour the mixture into earthen pots.
Leave the pots in a warm place for a few hours until the doi has set. Chill it in the refrigerator and serve cold.
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