Doi-Mishti

Rosogolla with Doi are a great combination. If you have made some Roshogolla you can make a formal dessert dish out of it to impress your guests without making mishtidoi (sweet yogurt). It is relatively a healthy dessert, because of the yogurt instead of cream. But if you like cream and want to make it a decadent devine dish, go ahead, whip some whipping cream or double cream to 'soft peak' and spread over; oh, that will be a dessert to die for!

This is what you do:

1 kg thick Greek yogurt + 1 can sweetened condensed milk > whisk it up.

Layer the rosogollas (no syrup) at the bottom
Spread the yogurt on top.

Problem: Last time I made it (pic above) my guests didn't know that there were rosogollas underneath, I had to tell them. So next time I will use less yogurt so that the rosogollas shows through. I will put the remaining yogurt in a small dish on the side for anyone wanting more yogurt.

Where thick Greek yogurt is not available, you can thicken the normal yogurt, Put the yogurt on a fine muslin or cheese cloth (or Gamsa) and hang it for few hours on top of the sink. In few hours you will have almost cheese-like thick yogurt. In olden times in Bengal they used to call it 'Gamsa-badha doi'.

Variations: Use your imagination, you can give a lot of sweets or fruits the same treatment, a layer of yogurt or cream over.