Mishti Dahi Recipe – How To Make Bengali Mishti Doi – Sweet Yoghurt Recipe – Meethi Dahi – Varun

Method

In a vessel add milk and keep stirring it on low to medium flame.
Keep reducing it till its half the original quantity.
Chop the palm jaggery into small pieces.
Once the milk turns thick or creamy, lower the flame and add the jaggery to the milk.
Once the jaggery melts, switch off the flame and transfer it in a deep bowl.
Bring it to room temperature, add curd, mix it well and transfer it to a eathern wear.
Cover it with a aluminium foil and keep it aside for 3-4 hours at room temperature.
Once it is set, transfer it to the refrigerator to chill.
Our Mishti Doi is ready.

Host: Varun Inamdar
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Shirin Shinde, Akshay Sawant
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited

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