Homemade Cardamom-infused Sweet Yogurt

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons plain yogurt (with live cultures) 2 tablespoons plain yogurt (with live cultures)
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Chopped nuts or saffron strands for garnish (optional) Chopped nuts or saffron strands for garnish (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 27g, 26g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it comes to a gentle boil. Stir occasionally to prevent scorching.
2. 2.
   Reduce the heat to low and add the sugar. Stir until the sugar dissolves completely.
3. 3.
   Remove the saucepan from heat and let the milk cool down to lukewarm temperature.
4. 4.
   In a small bowl, whisk together the yogurt and a tablespoon of the lukewarm milk until smooth.
5. 5.
   Add the yogurt mixture to the saucepan and mix well.
6. 6.
   Stir in the ground cardamom until well combined.
7. 7.
   Pour the mixture into individual glass or ceramic containers.
8. 8.
   Cover the containers with a clean cloth or plastic wrap and place them in a warm spot for fermentation. Let it sit undisturbed for 6-8 hours or until set.
9. 9.
   Once set, refrigerate the Mishti Doi for at least 2 hours to chill.
10. 10.
    Garnish with chopped nuts or saffron strands before serving.

Treat your ingredients with care...

• Milk — Use whole milk for a creamier texture. Avoid using skim or low-fat milk as it may result in a thinner consistency.
• Yogurt — Ensure that the yogurt used has live cultures to aid in the fermentation process.
• Cardamom — Use freshly ground cardamom for the best flavor. Crush the cardamom pods and grind the seeds using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of condensed milk to the mixture before fermentation.
• To enhance the aroma, lightly toast the cardamom pods before grinding them.
• If you prefer a sweeter Mishti Doi, increase the amount of sugar according to your taste.
• Make sure the containers used for fermentation are clean and dry to prevent any unwanted bacteria growth.
• Serve the Mishti Doi chilled for the best taste and texture.

Serving advice

Serve the cardamom-infused Mishti Doi chilled in individual bowls or small earthen pots for an authentic touch. Garnish with chopped nuts or saffron strands for added visual appeal.

Presentation advice

To enhance the presentation, you can drizzle a little honey or sprinkle some powdered cardamom on top of the Mishti Doi. Serve it with a sprig of fresh mint for a pop of color.