Mishti Doi

Per serving

Calories

150

Protein

8 g

Carbs

18 g

Fat

4 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron3%
• Vitamin D1%
• B1234%
• Zinc13%
• Magnesium9%
• Omega-35%
• Folate8%
• Calcium32%
• Potassium13%
• Vitamin C4%
• Vitamin A12%
• Riboflavin48%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Condensed milk
• 200 g Plain yoghurt
• 4 whole Cardamom pods
• 2 whole Cloves
• 100 ml Whole milk
• 1 pinch Salt
• 10 g Pistachio
• 0.3 tsp Nutmeg

Method

1. 1

   Pour the condensed milk into a heatproof bowl and set it in a larger pot of hot water (a water bath). Simmer for about 10 minutes, stirring occasionally, until the milk darkens slightly. Note that the finished doi needs at least 3 hours in the fridge to set, so plan ahead.

2. 2

   Remove the bowl from the water bath and let cool for 5 minutes, then stir in the whole milk and a pinch of salt.

3. 3

   In a dry pan over medium heat, toast the cardamom pods and cloves for about 30 seconds until fragrant, then crush lightly with a mortar and pestle.

4. 4

   Whisk the plain yoghurt in a bowl. Gradually add the caramelized milk mixture while stirring, then add the crushed toasted spices and stir gently to combine.

5. 5

   Slice the pistachios and set aside. Pour the doi into serving bowls or small glasses, let cool, then refrigerate for at least 3 hours until set and custard-like.

6. 6

   Top with the sliced pistachios and a pinch of nutmeg just before serving.