Recipe for Mishti Doi | Bengali Sweet Yoghurt - Masalakorb (2024)

Recipe for Mishti Doi | Bengali Sweet Yoghurt | Meetha Dahi – Step wise Recipe for Mishti Doi to make rich, creamy & decadent sweet yogurt fermented in earthen pots.The sweetness is lent from lightly caramelised sugar.

You are all set to throw a party and listed down an impressive menu but a dessert is missing. I have an idea for you…just whip up some Mishti Doi!! An extremely addictive dessert option, which has minimum preps and requires minimum effort. You just need to be lucky enough for the yoghurt to set…and you are done!! It can be prepared a day in advance, and stays quite good in the refrigerator for a few days. Perfect to serve Mishti Doi at a dinner party or for a weekend post-meal treat. So friends, today I’m here to share a Recipe for Mishti Doi, which is a signature Bengali sweet dish.

The traditional way of making Recipe for Mishti Doi is simple but time consuming. Rich, creamy and decadent sweet yogurt with a hint of cardamom emanatesa distinct earthy aroma that makes it so unique. Doesn’t calling it sweet yoghurt sound underwhelming? If you are not aware of the real taste of Mishti Doi, it would sound likesome sugar dissolved in yoghurt. But trust me it’s not that simple to get the velvety texture.

Setting this deliciously rich pot of mishti doi was not an easy task because of the prevailing weather conditions. You need a warm temperature for the yoghurt to set. I somewhat managed to get the yoghurt set, but the texture was not very firm but it tasted awesome. That was anyways not my fault….I can’t change nature!!

I love this Recipe for Mishti Doi because it has a slight hint of tartness rather than being too sweet. You can of course serve this on its own, but it looks pretty when topped with pistachios or with any fruits.A cool sweet yoghurt or Mishti Doi on a hot summer day is thirst quenching, refreshing and atreat to the sweet tooth.

How to make Mishti Doi?

Though only 2 or 3 ingredients are required, what you reallyneed is patience to make this scrumptious sweet because of it’s lengthy process.Milk is boiled, till it is reduced to a creamy consistency, and then sweetened with caramelised sugar or jaggery and traditionally fermented in earthen pots. The pores of the earthen ware help in losing the moisture and thus help in making the yogurt creamier. Don’t bother if you do not have a supply of earthen ware, any oven safe dish will do.

In case you can’t find a warm place at home, use the oven for the yoghurt to set. Preheat your oven at 170F/80C. Turn it off. Now place the bowlsinside the oven to set the yogurt. If the surrounding temperature is too low keep the oven light on. The warm oven will serve as an incubator. Don’t disturb until the yogurt is completely set, otherwise it will break the structure. If you are in India you can set it in a cool dry place in your kitchen as the kitchens are warm enough for i to set. It takes 5 to 8 hours for the Mishti Doi to set.

Once set, take it out and chill in the refrigerator.It is very important to cool the yogurt into the refrigerator once it is set. This way your yogurt won’t be too sour as the cool temperature of refrigerator will inactivate the bacteria.

Valentine’s day is just round the corner….I’m not a big fan of this day but it’s a very special week for us since it is our anniversary week!!….Sweeten your Valentine’s day with this scrumptious dessert!!

Off to the Recipe for Mishti Doi!!

Recipe for Mishti Doi:

The process involves 3 simple steps:

1. Reducing milk
2. Caramelising sugar
3. Mixing both and fermenting milk to yoghurt

First you will need:

1. Reducing milk:

• Start the process with boiling milk in the heavy bottom pan over medium heat. Let it come to a boil.

• Reserving half the quantity of the sugarfor caramelising and add the rest to the hot milk.
• Let the milk boil and reduce to half the quantity. Turn off the heat.

2. Caramelising sugar:

• In the mean time caramelise sugar. Heat reserved sugar in a pan on lowheat.
• Keep stirring until the sugar is caramelised to nice golden brown colour.Turn off the heat.
• Now to that add 1 tablespoon of water and stir with a spoon so that it doesn’t harden.

3. Mixing both the above and fermenting milk to yoghurt:

• Add this caramelised sugar to the reduced milk and stir until well blended.
• Let the milkcool just until it is warm (but not hot).

• Now add the yogurt to the caramelised milk and mix well.

• Add cardamom powder (optional) and mix well.
• Pour into serving dishes/ pots and set overnight in a warm place.

• Once the yogurt isfirm, put it in the refrigerator for few hours before serving.
• Serve chilled topped with some coarsely crushed pistachios or any fresh fruits of your choice.

You must be wondering what’s in the spoon in all pics!!…I also tried to steam a batch (bhapa doi) just in case I do not succeed in setting the yoghurt. But I must tell you I preferred the yoghurt that set naturally compared to the steamed one.

This is my last recipe to the blog hop theme Bengali cuisine. Btw…have you checked out my recipes for luchi and dhonepata fulkopi…if not, click on the links and have a look.

Below are some popular Milk & Yoghurt basedDESSERTSfrom Blog:

• Rasmalai
• Milk powder Burfi
• Kalakand Sweet
• Khoya Gulab Jamun
• Kala Jamun
• Caramel Basundi
• Kesar Badam Kulfi
• Mishti Doi (Another Variation)
• Mango Lassi
• Frozen Mango Yoghurt

And many more to come!!…..Stay Tuned!!

Hungry for more? Never miss a recipe!!…Subscribe toMasalaKorbandhave postsdeliveredstraight toyour inbox!And connect with me onFacebook,Google,Twitter,InstagramandPinterest for all of the latest updates.

Do subscribe to myYouTube Channel for latest video alerts!!

Did you make a recipe? Make sure to tag your photo with this hashtag: #masalakorb

Happy Cooking

Cheers!!