Masala Akhoi, Mishti Doi and Mutton Kola Urundai

Ingredients

• 1 L Full Cream Milk (Must be full cream/whole milk for the best texture.)
• 1 cup Sugar (Divided into 3/4 cup for caramel and 1/4 cup for the milk.)
• 2 tbsp Plain Yogurt (Use thick, full-fat yogurt as a starter culture. Hung yogurt is ideal.)

Instructions

1. 1

   Reduce the Milk

   • Pour the full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally, scraping the sides and bottom to prevent scorching.
   • Continue to simmer for 35-40 minutes, or until the milk has reduced to about half of its original volume (approx. 500 ml).
2. 2

   Caramelize Sugar and Combine

   • While the milk is reducing, place 3/4 cup of sugar in a separate heavy-bottomed saucepan over low heat.
   • Allow the sugar to melt without stirring. You can gently swirl the pan to ensure even melting. Cook for 5-7 minutes until it turns into a deep, amber-colored liquid caramel.
   • Very carefully, pour the hot caramel into the reduced milk. The mixture will hiss and bubble vigorously, so pour slowly and stand back. Stir continuously until the caramel is fully dissolved.
   • Add the remaining 1/4 cup of sugar to the milk and stir until it dissolves completely. Turn off the heat.
3. 3

   Cool the Milk and Prepare Culture

   • Allow the sweetened milk mixture to cool down until it is lukewarm. The ideal temperature is between 110-115°F (43-46°C). It should feel comfortably warm, not hot, to a clean finger.
   • In a small bowl, whisk the 2 tablespoons of plain yogurt until it is smooth and lump-free. This ensures it mixes evenly into the milk.
4. 4

   Inoculate and Set the Yogurt

   • Add the whisked yogurt culture to the lukewarm milk. Stir gently with a clean spoon for about 30 seconds to distribute the culture evenly.
   • Pour the mixture into traditional clay pots (matkas) or any ceramic or glass bowls.
   • Cover the pots with a lid or a piece of aluminum foil.
5. 5

   Ferment the Mishti Doi

   • Place the covered pots in a warm, dark, and draft-free place to set for 8 to 12 hours. An oven with the light on (but turned off) or a warm cupboard are good options.
   • Do not disturb or move the pots during this time. After 8 hours, check for doneness by gently tilting a pot; the yogurt should be firm and not jiggle like a liquid.
6. 6

   Chill and Serve

   • Once the Mishti Doi has set, transfer the pots to the refrigerator.
   • Chill for at least 4-6 hours, or preferably overnight. Chilling is crucial as it firms up the texture and deepens the flavor.
   • Serve the Mishti Doi chilled, directly from the pot.

Ingredients

• 500 g Mutton Keema (Minced mutton, preferably with 15-20% fat)
• 1 medium Onion (Finely chopped)
• 4 tbsp Pottukadalai (Roasted gram dal)
• 4 tbsp Grated Coconut (Fresh or frozen, thawed)
• 1.5 tbsp Ginger Garlic Paste
• 3 pcs Green Chilli (Adjust to taste)
• 1 tsp Fennel Seeds
• 1 tsp Poppy Seeds
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pcs Green Cardamom
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chilli Powder (Adjust to taste)
• 3 tbsp Coriander Leaves (Finely chopped)
• 2 tbsp Mint Leaves (Finely chopped)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Oil (For deep frying)
• 1 pcs Lime (Cut into wedges, for serving)

Instructions

1. 1

   Prepare the Spice Paste

   • In a small, dry pan, add the cinnamon stick, cloves, green cardamom, fennel seeds, and poppy seeds. Dry roast on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
   • Remove the roasted spices from the heat and let them cool down completely.
   • Transfer the cooled spices to a small grinder jar. Add the pottukadalai (roasted gram dal), grated coconut, and green chillies.
   • Grind everything into a thick, coarse paste without adding any water. The moisture from the coconut should be sufficient to bind it. Set aside.
2. 2

   Mix the Mutton Keema

   • In a large mixing bowl, place the mutton keema. Ensure it is well-drained and has minimal water content by patting it dry with paper towels.
   • Add the prepared spice paste, finely chopped onion, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
   • Add the finely chopped coriander and mint leaves.
   • Using your hands, mix everything thoroughly for 3-4 minutes. Knead the mixture well, as if you are making a dough. This helps in binding the meatballs and prevents them from breaking.
3. 3