Chickoo/Sapota infused Baked Mishti doi
Anything that is giving me relief from this scorching heat is chilled Mishti Doi in an earthen pot.
Traditionally milk is reduced to half or even less and palm jaggery is added and active yogurt is mixed and sweet doi is fermented for 6 to 12 hours and chilled to set. It is also made by bhappo (steamed) method.
This Bengali cooling dessert which has now gained popularity worldwide made me attempt a fusion recipe of it. I replaced some yogurt by chickoo puree and reduced some amount of jaggery in the recipe. Another change I made is, i steam baked it instead of using the traditional method. 4_ingredients Easy_3_step method
🧺 Ingredients
- 2-3 nos. Sapota
- Hung Curd1 Cup
- Fresh Cream1/2 cup
- Jaggery Powder1/8 cup
- Powdered, optional Cardamom1/2 tsp
👨🍳 Method — step by step
Preheat oven @170C.
Discard the skin and seed of the chickoo fruit and take the pulp only.
In a mixer jar add chickoo pulp jaggery powder, hung curd and fresh cream, Can add cardamom or kesar.
Blend everything together till smooth.
Our mixture is ready. Pour this mixture in oven safe pots.
Keep these bowls in a deep oven tray.
Cover them with aluminium sheets.
Fill half of the tray with steaming hot water in such a way that bottom of yogurt filled pots are dipped in water.
Carefully keep tray in oven and bake for 30 minutes on same temperature.
After 30 minutes. Switch off the oven. Let the tray cool a little in the oven itself. Coz the water must be terribly hot at this point.
Let the pots come to room temperature. Then refrigerate for 2-3 hours to set. I prepared at night and refrigerated them overnight for morning breakfast.
I prepared my own hung curd; i took around 300-400 ml homemade curd, put it a clean napkin and tied it. I hung it on my kitchen tap, collected the whey in a bowl.
By doing this, also the curd came to room temperature and I didn't have to go out to purchase thick curd.
I prepared salted chass (lassi) from the whey by adding a little curd, salt and chass masala to it
I have used this jaggery that I get locally. 1/8 cup was enough sweetness for my families liking, as chickoo was very sweet too. You can add more if you prefer.