Mithu Dahi/Sweet Yogurt
Healthy for the stomach lining and the gut, yogurt cools down the spices added to Parsi cooking. Including a sweetened yogurt was often a palate cleanser. Similar to serving sorbet between courses with haute` cuisines.
Sweet Dahi/Mithu Dahi
Mix the milk and sugar. Bring them to a boil, stirring it along to quickly melt the sugar. Lower the heat and gently simmer it till it reduces to 8 cups. Remove it from the fire and cool it till tepid warm. Add a pinch of salt. Preheat the oven to 300F/150C degrees. Once the temperature is reached turn it off.
Tips
A flatter dish rather than a deeper dish will help to set the dahi more perfectly because of the even distribution.
If your yogurt is a tinge sour it is the starter yogurt that has to be changed. The fresher the "jumun" the more perfect the result.
While the milk is cooling you may optionally add
To read more about the origins of Parsi Food and recipes read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
For preparing the sev click on http://www.nilouferskitchen.com/2014/12/parsi-sev.html
For more recipes click on http://www.amazon.com/dp/B00HBSBLI4
Niloufer's Kitchen: Quick & Easy
Photo credit Sheriar Hirjikaka
Readers Comment
16th August 2017
Kainaaz R. Patell The very first time I made mithoo dahi at home. Thank you, Niloufer Mavalwala for your recipe.
Yogurt or dahi, is
made from cow's milk and a bit of actual yogurt which is the starter to this
process.
I recall my grandmother making a fresh
bowl every morning. I also clearly remember her removing a spoonful or two
before serving it at the table for the next days preparation. Eating dahi with
lunch was a routine at their table and never an option. This reserved yogurt is
referred to as the 'jum-un' or the binder.
Healthy for the stomach lining and the gut, yogurt cools down the spices added to Parsi cooking. Including a sweetened yogurt was often a palate cleanser. Similar to serving sorbet between courses with haute` cuisines.
 |
| Sweet Yogurt~Parsi Sweet Dahi |
 |
| Creamy, sweet and delicious. Parsi Mithu Dahi from the Parsi Food repertoire. |
Sweet Dahi/Mithu Dahi
10 cups whole milk 1
cup sugar
1 cup curd/dahi
1/4 tsp salt
Mix the milk and sugar. Bring them to a boil, stirring it along to quickly melt the sugar. Lower the heat and gently simmer it till it reduces to 8 cups. Remove it from the fire and cool it till tepid warm. Add a pinch of salt. Preheat the oven to 300F/150C degrees. Once the temperature is reached turn it off.
Apply 1/2 cup of
ready curd all over the dish, (use the dish you wish to serve in.) Add the
other half to the milk, mix well. Gently pour the milk into the bowl. Cover
lightly before placing it in the warmed oven. This should set in 3 hours. It
should have a quiver but not runny.
Remove from the
oven, allowing it to cool completely before refrigerating.
Tips
Use a metal spoon
for the process.
It is best to use
whole milk over skimmed for it to set and for the rich flavour.
A flatter dish rather than a deeper dish will help to set the dahi more perfectly because of the even distribution.
If your yogurt is a tinge sour it is the starter yogurt that has to be changed. The fresher the "jumun" the more perfect the result.
The perfect
Dahi/yogurt should remain whole when spooned. The more you boil down the milk
initially the creamier it will be.
While the milk is cooling you may optionally add
a few drops of
vanilla essence or rosewater
1 tsp of cardamom
powder
To read more about the origins of Parsi Food and recipes read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
For preparing the sev click on http://www.nilouferskitchen.com/2014/12/parsi-sev.html
For more recipes click on http://www.amazon.com/dp/B00HBSBLI4
Niloufer's Kitchen: Quick & Easy
Photo credit Sheriar Hirjikaka
Readers Comment
16th August 2017
Kainaaz R. Patell The very first time I made mithoo dahi at home. Thank you, Niloufer Mavalwala for your recipe.
 |
| Sev and Mithu Dahi |
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