‘Not out of the Box’ is turning 2 today. It’s a special day for me. I can still remember that very first day when I started ‘NOB’ as a FB page, it was quite late at night, almost midnight you can say, and that time I was opening a new window for me. I had no idea that one day I’ll share this space with you all like this, will write the recipes, click the photographs and publish them as individual posts, will able to share something with the whole world, no, not at all, I never imagined like this. I just went with the flow.
Thank you all for your support & love without this ‘Not out of the Box’ will never happen. I wish & I hope that you my beautiful readers will stay & grow with me always. And I like to thank my hubby and my family also, they are my backbone.
This day demands something special to be made. So I made something with whatever handy in my kitchen. 🙂 This baked version of ‘Mishti Doi” will sure be a crowd pleaser. Give this a try.
Mishti Doi’ is a classic Bengali style sweet yogurt. I & every Bengali grew up eating this. I tried to give a new twist to ‘Mishti Doi’. And it has been turned out really well. This quick & easy desert has its own taste & texture. Initially, before trying this, I was in a dilemma that using condensed milk in the same proportion may increase the sweetness of the dish. But I was completely wrong, the sweetness got balanced beautifully. And that baked surface tastes like a piece from heaven. Delicious!
Baked Mishti Doi
Seves: 3
Ingredients
- Good quality Sweet Yogurt/Mishti doi- 1/2 cup
- Condensed milk- 1/2 cup (I used Milkmaid)
Method
Mix all the ingredients very well in a bowl. I mixed with a tablespoon. Yes, that easy it is. Divide the batter equally into ramekins or ovenproof bowls.
Pre heat the oven at 180c. Arrange a baking tray. Pour some hot water into this. The water should reach half way up to the ramekins/bowls, not more than that. Place this carefully into the oven. Bake for 30 minutes or until the top looks set . Some very light brown spot will appear on the top surface of the ramekins. That means you are done.
Remove from the oven. Now carefully take out the bowls/ramekins from the water bath. Cool at room temperature. Refrigerate for 2-3 hours.
Serve cold or at room temperature, as you like.Â
I did a little experiment with this single serving of ‘Baked Mishti Doi’. I added 2 tbsp granulated sugar with 1 tbsp water in a bowl, then on medium flame(stove top)I was just moving the bowl lightly with a tong till the golden brown caramel forms. Don’t stir when you are making the caramel. Pour immediately into the ramekin with a spoon. Then lightly move the ramekin with your fingers, this way the caramel will coat the base of the ramekin nicely. Now pour the Mishti Doi batter into this & bake.
After cooling & chilling, run a sharp knife around the edges. Then release this caramelized baked piece of mishti doi carefully. It will not come out as easily as flan. Keep your patience at this point of time. At the end you will get a divine desert with some lovely caramel on top. Do you want more than this? I don’t. 🙂
Note:
- Every oven is different. So check after 20 minutes with the browning on top. Keep an eye.
- I strongly recommend to make this desert with caramel. That caramelized layer gives this desert an extra level of richness.
