Name: Paan flavoured Mishti Doi with Paan Masala Brittle recipe by Tanushree Bhowmik at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: Full cream milk – 1 litre;; Yogurt- 4 ½ tsp;; Sugar - 3 tbsp;; Paan leaves – 1 or 2;; Few drops of green edible colour; Sugar – ½ cup;; Store bought paan masala of choice – 2 tbsp

ABOUT Paan flavoured Mishti Doi with Paan Masala Brittle RECIPE

Mishti Doi or sweet yogurt is a typical bengali dessert served after meal. I have teamed it with the flavours of paan and paan masala; put together it is an interesting round off to a meal.

Instructions

1. Pour the milk into a heavy bottomed pan and put over very low flame.
2. Wash the paan leaves well and add to the milk.
3. Reduce the milk to half. Stir in between to avoid burning at the bottom of the pan.
4. Take off the flame and keep aside till the milk is lukewarm. Strain the milk and discard the paan.
5. Add the sugar, colour and yogurt. Churn well till the sugar dissolves and the milk is frothy.
6. Pour into a bone china or terracotta pot and leave undisturbed in a warm place for 5-6 hours or till yogurt is set.
7. Chill in the refrigerator and serve with the paan masala brittle.
Paan Masala Brittle: 1. Put the sugar with 2-3 tbsp of water in a heavy bottomed pan over medium flame;
2. Wait till the sugar starts caramelising. Swirl the pan gently to evenly distribute the heat but do not stir;
3. Put a drop of the caramel in a bowl of water or on top of cold stone slab. If the caramel crystallises within a minute, it is ready;
4. Add the paan masala, swirl the pan and pour the content over clean, cold tray;
5. Wait till it sets and break into shards.

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