Xandoh Guri, Mishti Doi and Fruit Chaat

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

• 1 pcs apple (medium, cored and diced)
• 1 pcs banana (medium, ripe but firm, sliced)
• 1 pcs orange (large, peeled and segmented)
• 1 cup grapes (seedless, halved)
• 1 cup strawberries (hulled and sliced)
• 0.5 cup pomegranate arils (fresh)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp honey
• 0.125 tsp salt (just a pinch)
• 2 tbsp mint (fresh leaves, chopped for garnish)

Instructions

1. 1

   Make the dressing

   • In a small bowl, whisk together the fresh lemon juice, honey, and a tiny pinch of salt.
   • Continue whisking until the honey is fully dissolved into the juice. Set aside.
2. 2

   Prepare the fruits

   • Wash all the fruits thoroughly.
   • Core and dice the apple into bite-sized pieces.
   • Peel and slice the banana.
   • Peel the orange, remove the pith, and separate it into segments.
   • Halve the grapes and slice the strawberries.
3. 3

   Combine and serve

   • In a large mixing bowl, combine the diced apple, orange segments, grapes, strawberries, and pomegranate arils.
   • Add the sliced banana last to prevent it from getting mushy.
   • Pour the honey-lime dressing over the fruits and toss gently to coat everything evenly.