I had Mishti Doi very late in life. And I am trying to make up for it. Cool, creamy and in these delightful mud 'kullad's' (cup) this my new favorite dessert. Though I haven't yet had the authentic Calcutta version which my mom-in-law raves about, this recipe tries to mimic the local dessert shop doi. And its fairly easy to make. I have added saffron because I like its flavor and the golden hue it gives to desserts. One small drawback, its not an instant dessert. It takes about 10-12 hours to set as the sugar acts as an inhibitor to the yogurt culture. But make it at night and enjoy the next day. The kullad I have is of approx 1 cup capacity, which makes 2 portions. The recipe below is for that.
2 1/4 cups full fat milk
1/3 teaspoon saffron (a fat pinch)
2 1/2 tablespoons sugar (may alter as per taste)
1 tablespoon live yogurt culture
Soak the saffron in 1/4 cup milk, leaving aside 2-3 strands for garnish. After 15-20 minutes, crush the strands to release the color and flavor.
Boil 2 cups of the milk in a heavy bottomed pot. Add sugar to the boiling milk. When reduced to half its volume, add the saffron soaked milk and bring to a boil. Taste for sweetness and adjust. Remove from heat and cool till lukewarm, do not cover as condensation will drop into the milk. Add the yogurt culture and whisk well. Pour into the kullad and garnish with saffron strands. Cover and keep in a warm spot for about 10-12 hours. Check if set and keep for more time till set. Once set, store in refrigerator till serving.