Something little sweet

Traditional Bengali food always ends up with mishti and sweet curd. Bengali food is famous for its mithais (sweets). The origin of typical Bengali sweets can be traced back in the traditional household kitchens.

When I was pregnant with my first child, I use to have cravings for sweets most of the time. I made this quite often during my entire pregnancy.  Try it and you will love it.

You will need:

One can of condensed milk

One can of evaporated milk

Once cup of plain dahi (yoghurt)

Method:

Preheat the oven to 300ºF.

In a fairly large bowl, pour all the ingredients and beat with an electric mixer till they get mixed well and froth forms on top.

Transfer to an oven safe square dish (I generally use a 9" round cake pan). Bake for 40 minutes. (You need not check with a fork - this does not bake completely like a cake).

Turn off the oven and leave the doi inside the oven for a few hours (overnight). Don't open the oven door during this time. You can lightly cover the doi with a foil.

Refrigerate for 2 to 3 hours before serving.

I would suggest you do this at night, just before you call it a day, because the lonely doi inside the oven can be very very tempting!