Misti Doi with Mahua–Tahini Caramel

Ingredients

For the Misti Doi

• 1 litre Full-fat milk
• 150 g Jaggery (nolen gur, if available)
• 2 tbsp Yoghurt culture

For the Mahua–Tahini Caramel

• 100 g Sugar
• 2 tbsp Water
• 80 ml Cream
• 1½ tbsp Tahini
• 1½ tbsp Mahua spirit or reduced Mahua flower syrup
• 20 g Butter
• a pinch Salt
• MSG – a tiny pinch

Method of Preparation

Chef Ajay Chopra

1. Prepare the Misti Doi

   Reduce the milk over low heat until approximately 700 ml remains, stirring constantly. Add the jaggery and dissolve it in the milk. Allow the mixture to cool until lukewarm, then whisk in the yoghurt culture. Transfer to earthen pots and allow to set for 6–8 hours.

2. Prepare the Caramel

   Heat the sugar and water until an amber caramel forms. Carefully deglaze with warm cream. Whisk in the tahini, butter and salt. Once the caramel has cooled slightly, fold in the Mahua spirit or reduced Mahua flower syrup and a tiny pinch of MSG.

3. Assemble and Serve

   Chill the Misti Doi thoroughly. Spoon the Mahua–Tahini caramel over the top before serving.