GULKAND MISHTI DOI
Beat the heat with the mouthwatering Bengali desert ‘Gulkand Mishti Doi’. Gulkand Mishti doi or rose flavoured
sweetened yogurt is made by thickening milk, flavoured with the aromatic
gulkand, a dash of rose syrup for the beautiful blush pink color and set in
earthen pots. Doi is dahi or yogurt and gulkand is a delicious rose petal
preserve; both are said to be excellent coolants for the body during summers
and marrying these two will take the humble mishit doi one notch up. Mishti doi is traditionally set in earthen
pots as setting curd/yogurt in earthen ware absorbs all the excess water and
the yogurt is set nice and thick.
Serve Gulkand Mishti Doi chilled to your guest after an Indian meal.
Preparation Time : 5
mins
Cooking Time : 20 minutes
Incubation Period : 10
– 11 hours (Overnight)
Yeilds : 5
small pots
Ingredients:
·
500 ml full cream milk
·
2 tbsp sugar
·
2 tbsp rose syrup
·
3 tbsp gulkand
·
1 tsp curd/yogurt
Method:
Boil the milk with 4
tablespoons of sugar and reduce it to half.
Remove from flame; mix in rose
syrup and gulkand.
Add curd to the lukewarm milk
and stir well.
Pour the milk into earthen pots
and let the yogurt set overnight.
Once set, refrigerate it for a
couple of hours.
Garnish with gulkand and rose
petals; serve chilled.
