An iconic Bengali dish is "Mishti Doi," which is a delicious sweet yogurt with a caramelized sugar layer on top.

History of Mishti Doi: Mishti Doi has its roots in traditional Bengali cuisine and is a beloved dessert among Bengalis. It's said to have originated centuries ago in households across West Bengal, where the process of fermenting yogurt was combined with the concept of caramelization to create this unique and delectable sweet treat. Mishti Doi is often served during festivals, celebrations, and special occasions, and it has gained popularity beyond Bengal as well.

Recipe for Mishti Doi:

Ingredients:

• 1 liter full-fat milk
• 1/2 cup condensed milk or khoya (reduced milk solids)
• 1/2 cup sugar
• 2-3 tablespoons plain yogurt (as a starter culture)

Instructions:

1. Preparing the Caramelized Sugar:

1. In a heavy-bottomed pan, melt the sugar over low to medium heat.
2. Stir continuously as the sugar starts to melt and caramelize. The sugar will turn amber in color.
3. Once the sugar has completely caramelized, remove the pan from the heat.

2. Preparing the Milk Mixture:

1. In a separate pot, bring the milk to a boil.
2. Reduce the heat to low and add the condensed milk or khoya. Stir well to combine.
3. Let the milk simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
4. Allow the milk mixture to cool down to a lukewarm temperature.
   
   

3. Mixing the Yogurt:

1. Once the milk mixture has cooled down, add 2-3 tablespoons of plain yogurt as a starter culture.
2. Mix the yogurt well into the milk mixture to ensure even distribution.

4. Fermentation:

1. Pour the milk and yogurt mixture into small earthenware pots or any suitable containers.
2. Place a spoonful of the caramelized sugar at the bottom of each container.
3. Gently pour the milk mixture on top of the caramelized sugar.

5. Fermenting the Mishti Doi:

1. Cover the containers with lids or plastic wrap.
2. Place the containers in a warm, undisturbed place for fermentation. The warmth will help the yogurt culture develop.
3. Let the Mishti Doi ferment for about 6-8 hours or until it reaches the desired level of tanginess.

6. Chilling and Serving:

1. Once the yogurt has set, refrigerate the containers for a few hours to chill the Mishti Doi.
2. Serve the chilled Mishti Doi as a delightful dessert.
   
   

Mishti Doi's combination of creamy yogurt and the caramelized sugar layer on top creates a harmonious blend of flavors and textures. It's a classic Bengali dessert that reflects the region's passion for sweets and culinary creativity.