Instant Nolen Gurer Mishti Doi/Date palm Jaggery Yoghurt in a jiffy
 A creamy, delectable,finger licking good dessert with a divine smokey flavour. A perfect way to end your meal when you have sudden guests as it can be whisked in a jiffy and will leave you craving for more.
| Servings | Prep Time |
| 4serving | 10minutes |
| Passive Time |
| 45minutes |
|
|
Ingredients
- 2Cups Yoghurt or Hung YoghurtGreek
- 1/4 – 1/3Cup Palm Jaggery GurPowdered or Nolen
- A pinch Cardamomof Powder
- 5 – 6 Almonds, slivered(optional)
- A fewstrands saffronof ( optional)
Instructions
- Whisk the Greek yoghurt or hung yoghurt with a hand held whisk gently for 20-30 seconds.
- If you do not find greek yoghurt then make hung yoghurt by keeping the full fat curd in a muslin lined colander for 1-2 hours.
- Now add the powdered Date palm Jaggery to the yoghurt and keep whisking it with gentle strokes till the jaggery is well incorporated in the curd.
- Add the cardamom powder and mix.
- Pour in earthen or ceramic containers, garnish with slivered almonds and saffron.
- Cover the containers with cling film or aluminium foil and chill it in the fridge for 45 minutes to 1 hour.
- Serve chilled .
Recipe Notes
Notes:
- If you do not get powdered Nolen Gur then powder it with a rolling pin with the Gur in a zip lock.It won’t be uniformly powdered but as you whisk it blends with the curd.Make sure there are no lumps.
- Lot of people like the smokey flavour of the Nolen Gur , it’s upto you to add cardamom or saffron or just have it as it is.
- Chilling for atleast 45 minutes is very important ,otherwise it won’t set and will be creamy.More chilling will give you more thick Mishti Doi.
- Plain jaggery can be used if you don’t have date palm jaggery.
- Do not use liquid or melted jaggery as it will affect the consistency of the Doi.
- Adjust the quantity of Nolen Gur according to the taste you prefer.