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<\/a>\nI sing the praises of this humble dessert and I freely admit that it is a much beloved comfort food for me. No, I do not hail from \ud83c\uddee\ud83c\uddf3 West Bengal or \ud83c\udde7\ud83c\udde9 Bangladesh, but this delicious treat does. Essentially, mishti doi is similar to a sweetened, thick yogurt \u2013 almost the texture of a custard or pudding \u2013 but is distinguished by the way in which it is made. From Wikipedia: \u201cMishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight.\u201d Sometimes a touch of cardamom is added for flavor and aroma. You can usually identify it by its pale orange color, but I\u2019ve seen it nearly white as well; there\u2019s also a variation called \u201cbhapa doi\u201d that\u2019s made with sweetened condensed milk that sets up more reliably if you\u2019re making it yourself and I understand there are fruit variants like mango as well.<\/p>\n
This batch came from Bappy Sweets, 85-07 Whitney Ave in Elmhurst, Queens. Whenever I take folks through the neighborhood on a food tour (\u201cethnojunkets\u201d I call them), Bappy is an essential stop; everyone I have introduced this delight to has absolutely loved it and it always disappears in a trice. Bappy makes and sells other mithai (Indian sweets) but I recently learned that their claim to fame and best seller is their mishti doi. I\u2019m not surprised.
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\nAnd if you have trouble remembering its name, here\u2019s a mnemonic I came up with for this magical comfort food: \u201cSometimes Mishti Doi is the only thing that can make you feel better on a Misty Day.\u201d
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Instagram Post 5\/18\/2018 (Click on any image to view it in high resolution.) I sing the praises of this humble dessert and I freely admit that it is a much beloved comfort food for me. No, I do not hail … Continue reading