Thandai Mishti Doi
A fragrant and lusciously creamy baked yogurt dessert that needs only a hand full of ingredients. With little to no time to make this sweet treat is a perfect quick fix.
Equipment
- Large mixing bowl
- Whisk
- Shallow baking tray
- 5 (4inch ramekins)
- Blender
Ingredients
Thandai mixture
- 8 Almonds
- 3 Cashews
- 4 Pistachios
- 1 tsp Cardamom powder
- 1/2 tsp Nutmeg powder
- 8 Stands saffron
- 1/2 tsp Melon seeds
- 1/2 tsp Poppy seeds
- 1/2 tsp Fennel seeds
- 7 Pepper corns
- 1/4 tsp Sugar
Mishti Doi
- 1/4 cup Milk
- 1/2 cup Yogurt
- 1/4 cup Condensed milk
Instructions
Thandai mixture
- Blend all the ingredients together until it is a fine powder. Set aside.
Mishti Doi
- Preheat the oven to 170℃ and place a large baking shallow tray filled with water half the way on the middle rack in the oven.
- Mix the milk, yogurt and condensed milk in a mixing bowl until smooth. Add 5 tbsp of the Thandai mixture to the liquid mixture and whisk until smooth.
- Transfer the mixture into 4-5 ramekins three fourth of the way as it will not rise once baked. Place the filled ramekins in the shallow tray and bake for 12-14 minutes until the sides are almost set and the center is still a little wobbly.
- Remove from the oven and place in the fridge to cool. After 2 hours serve it and enjoy while it is chilled.
Notes
- If you are baking the mixture in a larger baking dish the cooking time will change hence be mindful of what you are looking for once the mixture is baked.
- The water bath is a must and it ensures a creamy custard like baked yogurt.
- Ideally if you can find earthen clay pots, I would recommend using them not only from a traditional point of view but even taste.
- If you want to bake the mixture without the Thandai powder you can leave it out and follow the recipe as mentioned.
- The Mishti Doi pairs well with a biscuit crumb or chopped nuts for texture. A few dried rose petals add for a pop of color and floral flavors.