• 250 gm hung curd
• 150 ml condensed milk
• 100 ml fresh cream
• 1/4 tsp green cardamom powder
• 100 gm dried pureed cranberries
• ½ cup finely chopped dried cranberries
Whisk together the hung curd, condensed milk, fresh cream, green cardamom powder, and dried pureed cranberries, and set aside.
Pour mixture into silicone moulds / matki, or another mould of choice.
Prepare a food steamer by filling the lower deck with water and bringing the water to a boil.
Next, place the filled moulds in the upper deck of steamer and close the lid. Allow the mishti doi to steam for 20 minutes.
After removing from steamer, refrigerate the cranberry mishti doi overnight or for 8 to 10 hours.
Garnish the cranberry mishti doi with chopped cranberries and serve chilled.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.