This lavender cardamom mishti doi is a delicious twist to the classic creamy and luscious mistit doi. The lovely balance of flavor between cardamom and lavender will make this a unique dessert for any occasion especially, for Spring as this is naturally colored with a secret ingredient!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week's recipes. All opinions are mine alone.
Quality products always ensure a great recipe and thus flavors. I have used Taylor & Colledge Lavender Extract Paste and Selefina Spices Cardamom Powder to create this delicious dessert! If you haven't tried Taylor and Colledge lavender extract paste, then this recipe as well as Eggless Lemon Lavender Cupcakes are great recipes to try. Further, I love the quality of many of the Selefina Spices. I have used their cinnamon and these Carrot Cinnamon Rolls are our absolute family favorite. I highly recommend these products for you to try in these recipes.
What is Mishti Doi?
Mishti doi îs a traditional dessert from the Bengal region of India. The name literally means set yogurt. It is a dreamy custard. You can make this by thickening the milk, sweetening it, and then mixing it with thick yogurt, and then allow it to set in earthen ware. This creamy dreamy thick custard dessert is super addictive! I am not joking. Try it for yourself and then you will make it often.
Why this Lavender Cardamom Mishti Doi?
First of all, this lavender cardamom mishit doi uses lavender and cardamom as flavoring agents. Traditional recipes use cardamom and/or saffron. The addition of lavender gives a unique flavor profile to this dessert. The balance of flavors between the lavender and cardamom creates a symphony in a your taste buds making you go for additional servings of this shareable but unsharable dessert.
Not only that, I have used natural coloring to make this pastel hued dessert. Selefina Spices Sweet Potato Powder makes magic. This adds a perfect color to the lavender flavor of this dessert! I love using veggies and fruits to add color to foods, and this Dragon Fruit Kheer, as the name says gets the perfect pastel pink from the dragon fruit. Have you tried it?
Further, this is an easy recipe that is less time consuming. Yes! Traditional recipes take longer as you have to simmer the milk and thicken it before setting it. In this easy recipe, half and half gives perfect result as traditional ones without any compromise on flavor. This shortens the time required while having the perfect color for the recipe.
You can make this recipe ahead by one or two days and refrigerate it. Now, this makes entertaining easy and that's what we all need. Don't we?
SpringSweetsWeek Sponsors
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Prize #2: A collection of Selefina Spices.
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Prize #3: A selection of 3 extract pastes from Taylor and Colledge.
One winner will receive a selection of extract pastes to include almond paste extract, organic vanilla bean paste, and lavender extract paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.
a Rafflecopter giveawayIngredients
Half and Half - This makes the recipe easy and quick lending a creamy texture in shorter time.
Sugar - Sweetens the mishti doi
Cardamom powder - Gives aroma and flavor
Lavender Extract Paste - Enhances flavor
Sweet Potato Powder - Gives a natural color
Yogurt - The setting agent
Planning
The yogurt has to strained to a very thick consistency. This takes about 2-3 hours and hence this recipe requires planning. If the yogurt is thin, then it will not set to the proper consistency.
Troubleshooting
The yogurt has to be thick ignorer for the mishti doi to set. After setting the yogurt, place it in the refrigerator for a couple of hours or until you are ready too erve it.
Serving Suggestions and Storage
This dessert has the ultimate flavors and is great to serve chilled. It is also traditionally served in earthen pots. When using earthen pots for the first time, make sure to condition them by storing water and replacing it many times to remove the classic mud smell. Once that is done, it is a breeze to use it any time. If you do not have one, regular ceramic cups or glassware can be used.
This is also a creamy rich dessert, so portion size can be about a quarter cup for ideal dessert size. You can also set it in a bog pot and spoon into individual cups after it is chilled.
It is a great idea to make this the previous day and take it out of the fridge when serving. If you have any leftovers, you can be store it for one or two days in the refrigerator.
More Spring Dessert Ideas
Delicious desserts like this mishti doi should always be up in your sleeve for planning any parties.A tray cake like this Color Changing Eggless Blood Orange Poke Cake makes a great dessert with more portions. If you are looking for cupcakes, I would suggest these Eggless Lemon Lavender Cupcakes. these won't disappoint you.
Many times, I add my own classical touch to desserts with an Indian flare. This Dragon Fruit Kheer and Carrot Halwa Ice Cream always rank high along with this Gulab Jamun Cheesecake. Check the blog for more fun and flavorful ideas.
Lavender Cardamom Mishti Doi
Ingredients
- 3 cups Half and half
- 6 tbsp Sugar
- 1½ cups yogurt
- ¼ tsp Cardamom powder
- ⅛ tsp Lavender extract paste
- 2½ tbsp Sweet potato powder
Instructions
- Add the yogurt to a cheese cloth, tie and set aside in the refrigerator for 2-3 hours.
- In the meantime, mix the milk with sweet potato powder. Mix thoroughly so that it is lump free.
- Simmer in the stove for 15-20 minutes over medium flame until it reduces ti around one and a quarter cup. Add sugar, lavender extract paste, and cardamom.Mix thoroughly and simmer for 20-3 minutes. Remove from flame and set aside to cool.
- Transfer the strained yogurt to a bowl. Cream well to a smooth silky consistency.
- Add a ladle full of Luke warm milk mixture and combine well. Gently add the rest and mix thoroughly.
- Transfer to mud pots or smalls erving glass wares. Cover with a foil and let it set at Luke warm temperature. Then chill the dessert.
- Serve chilled.
More #SpringSweetsWeek Recipes
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Cindy says
What a lovely color dessert to welcome spring!
Wendy Klik says
I can't wait to surprise my son in law with this dessert next time he is home for family dinner.
Karen's Kitchen Stories says
I love the tiny clay pots!!
Lisa says
This indeed is a dreamy custard with that lovely color and texture!
Hezzi-D says
I can't wait to give this a try! Lavender and cardamom are a great pairing.
Jolene says
Another great way to use the sweet potato powder, and love that you paired it with the lavender!
Inger says
Such a lovely way to welcome spring!
Dorothy at Shockingly Delicious says
The color is enchanting, and makes me want this for my Easter dessert!
Christie says
What a beautiful color! And such a creamy and delicious dessert.