I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like . . . . . it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.
I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.
400 gms Mishti Doi (I used Mother’s Dairy brand)
400 gms (1 tin) sweetened condensed milk
200ml cream (I used 25% Amul)
Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.
Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.
Meanwhile preheat the oven to 180 degree centigrade.
Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.
Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.
Demould and garnish with white chocolate shavings.