Mitha Dahi is a popular bengali dessert.The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making Mitha Dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elaichi (cardamom) for fragrance.
As Dahi (Curd) is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.
Ingredients
Milk 1 litre
Yogurt 1/2 teaspoon
Date jaggery (palm tree jaggery)150 gm Cardamom powder- 1/2 tsp
Method
Boil milk till reduced to half. Add cardamom powder.
Remove from heat and leave to cool slightly.
Blend grated jaggery into hot milk and whisk vigorously. Pour it through a stainer to remove the dirt's.
When milk is slightly lukewarm. stir in yogurt till well mixed.
Pour it in a earthen or terracotta pot and set overnight in a warm place.
when set cool in refregirator and serve chilled.
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