On this Krishna Janmashtami, I’m making mishti dahi or mishti doi, a traditional Bengali milk dessert, inspired from Veggie Belly. Best left to set overnight in earthen or terracotta pots, mishti dahi can be prepared in advance and kept chilled in the refrigerator until ready to serve. Its characteristic creamy texture, subtly underlined by caramel overtones, makes it popular in many parts of East India. Dahi or yogurt is regarded as auspicious by people of Hindu faith and is part of festive and religious occasions.
This is why I chose to make it on the birthday of Lord Krishna, the divine herdsman from Vrindavan, worshipped as the 8th avatar of Lord Vishnu. As a child, Krishna is well known for being mischievous, stealing home churned butter from his neighborhood, which earned him the nickname Makhan Chor/ butter thief. Maybe he never got to taste mishti dahi otherwise he would have turned into a dahi chor/yogurt thief.
1 cup full cream milk
340g evaporated milk
200g condensed milk
2 tablespoons sugar
1 tablespoon water
1/3 cup plain yogurt
- Preheat the oven to 175 oF and switch it off. Pour the evaporated milk and full cream milk in a heavy based vessel.
- Heat them until above body temperature. To this add the condensed milk. In the meantime, heat sugar in a pan.
- Heat on low heat until the sugar is caramelized to nice golden brown. Turn off heat, add water and stir with a spoon.
- Add this caramelized sugar to the milk mixture. When milk mixture is warm, add the yogurt and blend well together.
- Pour them in individual serving containers. Close with lid or foil. Let the yogurt set overnight in the preheated oven.
- Then refrigerate until yogurt is set for at least a few hours before serving. Makes 4 individual servings of mishti dahi.