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Mishti doi with pomegranate and mint
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A super quick, make-ahead dessert of wobbly set yoghurt full of fragrant flavours, mishti doi is a Bengali dish that requires just a handful of ingredients to create.
Will says: ‘This is a very straightforward recipe that originally hails from Calcutta. Be careful to follow the steps correctly and you can’t go wrong. The end result is a creamy, sweet set baked yoghurt with a hint of cardamom.’
This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.
First published in 2021
Ingredients
Metric
Imperial
- 250ml of condensed milk
- 250g of Greek yoghurt
- 2 tsp ground cardamom
- 50g of rose petals
- 100ml of sugar syrup
- 4 tsp pistachio nuts, roughly chopped
- 1 pomegranate, seeds only
- mint leaves, to garnish
SAVE RECIPE
Equipment
- 4 ramekins
Method
1
Preheat an oven to 160°C/gas mark 3. Place 4 ramekins in a large roasting pan and fill the pan with hot water until it reaches two-thirds of the way up the outer sides of the ramekins
2
Combine the condensed milk, yoghurt and cardamom in a bowl and mix well, then divide the mixture between the ramekins. Transfer the tray into the oven and cook for 6 minutes
- 250ml of condensed milk
- 250g of Greek yoghurt
- 2 tsp ground cardamom
3
Meanwhile, soak the rose petals in the sugar syrup for a few minutes, then drain and place in a small bowl
- 50g of rose petals
- 100ml of sugar syrup
4
Remove the ramekins from the water-filled roasting pan and allow to cool, then place in the fridge to cool completely and set
5
When ready to serve, garnish the mishti doi with the soaked rose petals, pistachio nuts and pomegranate seeds. Finish with the mint leaves
- 4 tsp pistachio nuts, roughly chopped
- 1 pomegranate, seeds only
- mint leaves, to garnish
First published in 2021
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