Mishti Doi (Caramalized Baked Yogurt)

This is a no fail recipe which is absolutely delicious! It almost tasted like a cheesecake. The traditional Bengali sweet dish...mishti doi is made of caramelized sugar and thick yogurt. I wanted to try a baked version and found a collection of mishti doi recipes here and tried out one of them with a little twist. I used caramelized condensed milk following the directions found of Nestle's recipe page here. Instead of boiling the can in a double boiler as suggested I used a pressure cooker and boiled the can for about 40 minutes on low heat. The caramelized condensed milk can be eaten as a dessert just by the spoonful! Here it made the mishi doi special by giving it the rich flavor, sweetness and color.

 Ingredients

1 can condensed milk

1 can [12 oz.] evaporated milk (plain full fat milk can also be used)

Use condensed milk can to measure yogurt and use 1 and 1/2 can non fat Greek yogurt

(any other yogurt would work as well)
Cardamom seeds, crushed 

1/4 cup chopped pistachios and sliced almonds

Method

First caramelized the condensed milk by boiling the unopened can in a pressure cooker for 40 minutes. Let it come to room temperature before opening the can or it might burst.

Pour all the ingredients (except the nuts) in a large mixing bowl. Mix  well with  hand blender until froth forms on top. Pour the mixture into baking dish. Preheat the oven to 275 degrees Fahrenheit and place the baking dish uncovered for about 50 minutes. Check to see it is set.Remove from the oven. Sprinkle the chopped nuts and let it cool. Keep it in the refrigerator for at least 4-5 hours to chill before serving.

Recipe source: http://www.harekrsna.com/practice/prasadam/recipes/sweets8a.htm