Mishti Doi

Serves 4

240 mins

180 Kcal

Mishti Doi is one of the famous Bengali sweets sold in all sweet shops across West Bengal, India. "Mishti" means "sweet", and "doi" means "yoghurt." This delicious creamy food is prepared with the culture of the milk, generally boiled and then flavoured with jaggery or sugar; it is highly sought after for its luscious texture and flavour. The preparation for mishti doi begins with boiling whole milk until it thickens, enhancing the creamy consistency further. After cooling, the milk is sweetened with jaggery or sugar, and the resulting flavour is totally caramel-like with a golden colour. Finally, a small quantity of previously prepared yoghurt is mixed into it, so good bacteria may introduce fermentation. Then, it would be poured into earthen pots, said to be great flavour enhancers and aroma improvers. Finally, it would ferment for a few hours, but mainly for the whole night. The result is a smooth, slightly sour yoghurt that balances sweetness and acidity. Mishti doi is best served chilled; it becomes a appetizing dessert when the temperature soars. The yoghurt is usually garnished with a shaving of pistachios or almond or cardamom powder to enhance the flavour. In Bengali culture, mishti doi was far from being just a dessert-it symbolized celebration and hospitality. Bengalis traditionally use it at every festival, special occasion, and family gathering to highlight the warmth and richness of Bengali traditions. Its unique taste and texture earmarked a dear place in Indian desserts, making it mandatory for anyone who explores the diversity of Indian flavours. Let's try out this Mishti Doi recipe.

Ingredients required for Mishti Doi

200 gms fresh curd
1 litre fat milk
200m gms sugar

Cooking steps for Mishti Doi

1
Begin by placing 1 litre of whole milk in a heavy-bottomed pan. Place the pan over medium heat and boil the milk. This process is crucial since it will reduce the milk and help to get out its flavour. Stir the milk often to prevent it from sticking to the bottom side of the pan and to enable easy, uniform heating.
2
Then you boil it, allowing it to simmer in low heat. This takes a long time; therefore, it waits about 30-40 minutes while it reduces to half the quantity.
3
Stir occasionally so it doesn't catch on the milk and the reduction is even. That's where you concentrate all the flavours and it becomes thick.
4
Once it is thinned, it's the right time to add sugar. Add the diluted milk in sugar slowly, 200 gms. Stir well till the sugar gets dissolved completely. Let it cook on a low flame for another 5-10 minutes, after which the sugar mixes well with milk and gives it a cream taste.
5
Let the sugar dissolve, and cool the milk down to a lukewarm temperature. This is one of those key steps. You can't add curd to hot milk, which will kill the live culture, and the milk will not ferment, defeating the entire purpose. The ideal temperature would be around 40-45 C or 104-113 F. As an approximate measure, you may test the temperature with your finger, which should be warm but not hot.
6
While the milk cools, take fresh curd in another bowl. Mix curd well till smooth and creamy. Lumps will get broken this way and mix well with milk. The softer and creamier texture for the mishti doi will be for the smoother the curd.
7
When the milk is lukewarm, slowly add it to the prepared curd. Combine these two ingredients gently just until well mixed.
8
As the milk is added to the curd, the addition should be slow so that it does not alter the temperature of the mixture quickly, with the danger of retarding the live cultures in the curd. Mix until just combined.Place the oven at 100 C (212 F).
9
When ready, place the milk-curd mixture in a heatproof earthenware or ceramic pot. Let a lid or aluminium foil cover it. Be placed in the oven for about 1-1.5 hours. That duration may vary, depending on your oven and its environment. You know that your mishti doi is ready by seeing whether it has become thick and creamy in consistency.
10
Remove the container from the oven with great caution after baking it. Let it cool to room temperature before transferring the mishti doi to the refrigerator. Chilling it for at least 3-4 hours before you serve is recommended. It sets the flavours and provides a refreshing feel when you serve it on warm days.
11
Scoop the mishti doi in small bowls when you like to eat them. It can be garnished with slivers of nuts like almonds or pistachios or a sprinkling of cardamom to add both flavour and eye appeal.
12
Mishti doi is simply the most delightful way to experience the rich culinary tradition of Bengal, providing its consumers with a sweet and creamy treat fit for whatever occasion ends. Enjoy this classic dessert as a comforting dessert at the end of your meals or maybe even as a refreshing snack during the day.

Shop Ingredients

Fat Milk (1 litre)

Fresh Curd (200 gms)

110

Sugar (200m gms)

253

265

FAQs

How do I store Mishti Doi?

Can Mishti Doi be sugar-free?

Is Mishti Doi suitable for all?

Generally, most people will find Mishti Doi ideal for their palette, except for the ones who are lactose intolerant or have a dairy allergy, as it is prepared with yoghurt and milk. If lactose intolerant, consider using lactose-free milk or another non-dairy alternative, though their fermentation may differ. Always check out your health care provider regarding your diet restriction or any other allergy you should adhere to. Enjoying Mishti Doi in moderation is a perfect way to taste some traditional Bengali flavours.