If you are inviting friends over for a Bengali meal, you have to serve a sweet-dish at the end. In India this problem is easily solved by heading over to the nearest sweet shop and getting some misti doi. You can try to make misti doi at home as well if there is no nearby sweet shop (like for us in US :)).
However, another easy option is steamed yoghurts as it doesn’t need additional time to set. You can use your oven or it can be steamed in the pressure cooker. Be warned even though it’s delicious, it still doesn’t stand a chance in front of the misti doi.
- 1 can sweetened condensed milk
- 300ml. full cream milk
- 300 ml. Greek yogurt or hung curd (curd hung in a muslin cloth to drain water off)
- 1/2 can mango pulp
- Pistachio for garnishing
Preheat oven to 350F.
In a mixing bowl whisk together condensed milk, full cream milk, mango pulp and yogurt. Make sure there is no lumps inside. If you can't find Greek yogurt, you can take normal yogurt in a cheese cloth and hang it from your water tap overnight. This will allow the whey to drain off from the yogurt.
Pour the mixture into ramekins or oven proof desert bowl. Fill a large baking tray with hot water and place the ramekins / bowls inside it. Make sure you don't spill water inside the ramekins / bowls. Bake for 30 - 40 mins. Allow them to come to room temperature before you garnish. Chill them before you serve.