Updated : 12 October 2023, 10:39 am
There’s nothing sweeter and more festive than a cold cup of mishti doi. It’s a wonderful conclusion to a delicious meal. From 6 to 60, every age group loves it! But there’s a way to make this classic dessert even better.
Magic shells have been trending on social media for some time now. Made from melted chocolate and coconut oil, it’s an easy way to enjoy yoghurt or overnight oats. Just spread it atop the yoghurt, refrigerate it to let the shell harden and then crack it with a spoon to enjoy! This twist is inspired by the caramel flavour of mishti doi. Now, what is praline?
Praline is, in other words, the fancier cousin of butterscotch. You will often find it in chocolate cakes, over ice cream and more. It’s delicious and all you need to buy is good quality nuts—we used cashews here.
The nutty, caramel flavour of the praline pairs exceptionally well with the mishti doi. This festive season, try this new take on an old favourite!
Crush the cashews in a coarse grind. For best results, use a mortar and pestle. You can also chop the nuts if you want. If your Keventer Metro Mishti Doi is in the fridge, bring it out and remove the lid.
Put a pan on low heat and add butter.
Add sugar as the butter begins to melt. Mix it thoroughly.
Stir this butter-sugar mixture in intervals on low heat. Don’t stir it continuously.
As the sugar melts, it will change colours. When it’s brown, test it out. Put a drop of the sugar mixture into cold water. It should cool down in a beaded shape. If this bead immediately hardens and snaps when you press it too hard, the caramel is done.
Turn off the heat and quickly mix in the cashews.
Immediately spoon out one tablespoon of this mixture atop the cups of Keventer Metro Mishti Doi.
Refrigerate the doi and let it set for an hour. Serve it cold!
