Traditional Bengali Mishti Doi Recipe with a Chocolatey Twist For Dussehra Recipe

Directions

Pour the milk into a heavy-bottomed pan and bring it to a boil. Lower the heat and simmer, stirring occasionally, until the milk reduces to nearly half its original volume.

Add the brown sugar to the reduced milk.

Stir until the sugar dissolves completely. Set the milk aside and allow it to cool to room temperature.

Hang the curd in a muslin cloth for at least 2 hours to drain the excess whey. Squeeze gently, transfer the thickened curd to a bowl, and whisk until smooth and lump-free.

Add the Cadbury cocoa powder to the hung curd.

Whisk thoroughly until the mixture is smooth, creamy, and completely lump-free.

Gradually pour in the cooled milk mixture, a little at a time, into the cocoa-curd mixture.

Whisk continuously as you add the milk, ensuring a smooth, well-combined, and lump-free mixture.

Lightly coat the inside of an earthen pot with a thin layer of yogurt to help create a smooth finish.

Pour the prepared cocoa-yogurt mixture gently into the earthen pot.

Cover and leave undisturbed for 8–9 hours until the yogurt is beautifully set. Refrigerate overnight to chill and firm it further.

Serve chilled in small bowls and finish with a delicate dusting of Cadbury Cocoa Powder for an elegant touch.