Bournville Mishti Doi for Pohela Boishakh: A Rich and Velvety Festive Treat

What do you think about when you hear the word 'festival'? The music, the colors, or the thrill of breaking a meal together with family and friends? Pohela Boishakh, the Bengali New Year, is new beginnings, all about being with family and friends, and eating of course. It is a time to ring in the new Bengali year with great feast, cultural troupes, and warm blessings of Shubho Nobo Borsho.

Pohela Boishakh is not only about Bengal—it is celebrated alongside Baisakhi in Punjab, Vishu in Kerala, Puthandu in Tamil Nadu, and Bihu in Assam, each festival having its own customs and celebratory foods. But there is one thing that will always be the same, sweets. In Bengal, Mishti Doi is a definite requirement. The slow-cultured sweetened yogurt, originally set in clay pots, is a harbinger of prosperity and good fortune.

This year, why not give it a new twist? Bournville Mishti Doi introduces an element of indulgence with dark chocolate, contrasting sweetness with the richness of deep cocoa. The creaminess of Mishti Doi paired with Bournville's signature flavor makes this dessert a wonderful mix of old and new. Whether served at a family gathering or as a post-meal delight, it's sure to make an impression.

Recipe for Bournville Mishti Doi for Pohela Boishakh

Ingredients

• 1 liter full-fat milk
• ½ cup condensed milk
• 2 tbsp yogurt (for fermentation)
• ¼ cup Bournville dark chocolate, melted
• 3 tbsp cocoa powder
• ¼ cup sugar
• Silk chocolate shavings (for garnish)

Method:

Boil the milk until it thickens slightly, then add condensed milk and sugar and stir until dissolved. Allow it to cool to lukewarm, then stir in melted Bournville chocolate and cocoa powder. Add yogurt and whisk thoroughly. Pour into clay pots or glass bowls, cover, and allow it to set in a warm place for 6-8 hours. When firm, refrigerate and garnish with silk chocolate shavings before serving.

7 Tips for Preparing Bournville Mishti Doi for Pohela Boishakh

Full-Fat Milk for Creamy Texture

The creaminess of Mishti Doi relies heavily on the grade of milk used. Full-fat milk provides thickness and richness in texture. Using skimmed milk will not impart the same kind of depth to the dessert. Always use whole milk for an optimal outcome.

Slowly Thin Down the Milk for Better Sweetness

Boiling the milk until it thins slightly concentrates its natural sweetness. This does not only make it taste better but also makes Mishti Doi rich without requiring much sugar.

Allow the Chocolate to Cool Before Mixing It with the Milk

Pouring melted Bournville into hot milk will make it seize up. Always allow the chocolate to cool a little first before adding it to the milk to create a smooth and even mixture without grainy particles.

Ferment at the Right Temperature

Mishti Doi requires a warm place to harden. In case your kitchen is cold, put the bowl in an oven with the light on or put a warm piece of cloth over it. Try not to agitate it to get a good thick creamy end product.

Use Clay Pots to Get Authentic Flavor

Conventional Mishti Doi is placed in terracotta pots, as the terracotta material soaks up excess moisture and adds flavor. If at all possible, always place the yogurt in clay pots to get an exact Bengali experience.

Chill Before Serving for the Best Experience

Mishti Doi is most delicious when it is served chilled. After setting, refrigerate it for a minimum of 2 hours before serving. This allows the chocolate to melt into the yogurt, giving every spoonful that richness and indulgence.

Garnish for Added Indulgence

A sprinkle of silk chocolate shavings or grated Bournville adds both presentation and flavor. For added richness, you can also include chopped nuts or a drizzle of melted chocolate.