Recipe by tuti
I have known this recipe to be a traditional Indian bengali sweet dish. Mishti is sweet in Bengali and Dohi is yoghurt. Bengal has given India a range of sweet dishes that include sandesh, ras malai, rasgulla and mishti dohi. Here is a quick and tasty adaptation of the dessert that I learnt from a Bengali friend. To me it tasted a little like cheese cake, but my husband disagrees. So I would suggest all cheese cake lovers to try it out.
Top Review by Ad Hoc Armadillo
I was astonished at how rich this turned out. It was delicious, like a light cheesecake or soft custard. I did change the recipe a little bit by measuring out from yogurt that I'd strained the liquid out of overnight and added an egg to give it a firmer body. It did stay softer in the center, more like a stirred custard consistency, but the edge was cheesecakey. That works for us because I liked it more solid and my husband preferred the creamier center, but it might be a problem for some people (although this effect might have been because of my additions/substitutions). I served it to guests with a sweetened mango puree and everybody loved it. Thanks for sharing!
- 0.5 (14 fluid ounce) can sweetened condensed milk
- 1 cup of vitamin d milk
- 1 cup of full fat yogurt
- 1 cup graham cracker crumbs
- 3 drops vanilla essence
Directions See How It's Made
- Mix condensed milk, milk and yoghurt with an egg whisk.
- Add the vanilla essence.
- Transfer it into your glass serving bowl.
- Bake it in the oven at 350 degree F for 20 minutes.
- Let it cool down to room temperature.
- Cover with cling wrap and refrigerate for 4-5 hours.
- Serve with graham crackers crumbs.