Bengali Mishti Doi Recipe | How to make Mishti Doi | Bengali Sweet Yoghurt Recipe – Mishti Doi or Mishti Dahi is an iconic Bengali dessert, a fermented set yogurt sweetened with Caramelised Sugar or Date Palm Jaggery.
What is Mishti Doi?
In India, Yogurt is consumed a lot throughout the year. Misti Doi is just an upscale version where the yogurt is sweetened with Caramelised Sugar or Date Palm Jaggery. This is possibly the most popular and beloved sweet dish in Bengal. Sometimes date palm jaggery harvested in the winter (nolen gur) is the choice of sweetener, and this gives Mishti Doi a characteristic golden brown or reddish colour and also a slight smoky flavour.
Today, I’m sharing with you the version using caramelised sugar! I already have a detailed post on Mishti Doi, where I prepare it slightly different! You can check out the recipe HERE. That doesn’t mean the other method did not work, it just took a little longer to set. Try and see which one works best for you! Both the recipes work well but I found that the method I’m sharing today works great if you are living in cold climatic conditions like I do! This also give a very creamy & rich Mishti Doi.
Despite its immense popularity, Mishti Doi is rarely prepared at home, possibly because it is widely available in practically every mithai shop in every neighbourhood in Bengal. Also, it takes planning and you need to make it at least a day in advance before you can eat it.
How simple is Mishti Doi Preparation
Although the misti doi recipe requires only three ingredients, and even though the process is fairly simple with minimum prep and effort, it does requires some planning and you need to make it at least a day in advance before you can eat it. You will also need patience to make this scrumptious sweet as it has a waiting time of around 8 to 12 hours for the yogurt to set depending on the climatic conditions where you live.
The rich, smooth, creamy goodness of Mishti Doi is so addictive that can’t stop after one spoonful.
Before getting into the recipe, I would like to throw some light on some key points!
Ingredients for Bengali Mishti Doi Recipe:
Milk – Misti doi can be made light by using just full fat milk or creamier like flan by using condensed milk mixed with heavy cream. I’m just using full fat milk.
Hung Curd – You will need to drain out any excess water from the yogurt. This will ensure a much thick texture to the sweetened yogurt.
Sugar or Jaggery – I usually prepare with caramelised sugar. You can also make Misti Doi using date palm jaggery.
Flavouring- Add a pinch of ground cardamom or saffron for a delicate fragrance and flavour. Garnish with a handful of chopped pistachios or almonds or pistachios for that extra crunch. This is completely optional though!
East tip to Caramelise Sugar:
Caramelising sugar can be tricky as it can get crystallise making an unmanageable mess.
Cover the pan as you caramelise the sugar. The steam will not be able to escape and there by it will create condensation which will avoid the crystallisation of the sugar. Do not stir until the colour changes. Once the colour starts to change, remove the lid and continue cooking until you get the dark caramel colour. Add a 2 tablespoons water, mix well and turn off the heat. Adding water prevents the caramel sauce from burning
Easiest would be to add a squeeze of lemon, but you CANNOT take this step here as it will curdle your milk and the yogurt won’t set.
How to set Yogurt?
- There are several different ways you can set yogurt.
- The yogurt is traditionally set and fermented in an earthen, terracotta, or clay pot. This helps to absorb excessive moisture, giving Mishti Doi its typical dense but soft and creamy texture. The pot is kept undisturbed in a warm and dry place and at times swathed in cloth to ensure that the yogurt sets properly. In India my Mom would always set yogurt by placing it inside a warm pot. And then she would wrap the pot with few thick fabrics, or hand towels.
- You can also use the Oven method. Place the prepared milk in 180°C preheated oven and bake for 5 minutes. Then, turn off the oven but keep the lights on. The warmth helps to set the yogurt perfectly with thick consistency. Leave it there for 8 hrs. After that, place it in the refrigerator for 2 hours before serving.
- You can use the yogurt mode in Instant Pot of any electric pressure cooker and set yoghurt.
- You can use any yogurt maker to set it.
- The hot and humid temperature in India makes this process of setting yogurt a breeze.
Easy Steps to follow for
Bengali Mishti Doi Recipe
Preparing Hung Curd:
- Place a cheese cloth on a colander and add the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for at least an hour.
Boiling Milk:
- Take a deep sauce pan that can hold the total quantity of the milk. Add milk and bring it to a boil with occasional stirring.
- Milk should reduce to almost half the quantity. Add in 1/4 cup sugar to this and mix.
Caramelising Sugar:
- To another pan over medium heat, add 1/2 cup sugar. leave it undisturbed until it melts and changes to orange colour. If you are caramelising sugar for the first time, it can be tricky. So, cover the pan and let it simmer in medium high heat. The steam will not be able to escape and hence it will create condensation which will avoid the crystallisation of the sugar. Keep an eye and lift the lid occasionally to notice the change of colour.
- As soon as the colour changes to mild orange, add 2 tablespoons water & mix well until the colour changes to a slightly dark shade. Turn off the heat.
Preparing Caramel Milk:
- Add this caramelised sugar to the reduced boiling milk and stir until well blended. Simmer for 5 minutes and turn off the heat.
- Let the milk cool just until it is lukewarm (but not hot). The milk should just be hot enough so you can dip your finger comfortably.
- Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.
- Then pour little bit of the warm milk to the yogurt and whisk until it’s smooth. To this add a little cardamom powder for flavour & whisk again.
Mixing & Setting Yoghurt:
- It’s time to add lukewarm milk to the yoghurt mixture. I would recommend straining the milk for a a smooth & creamy doi. but, this is optional.
- Pour the entire milk to the yogurt mixture and whisk until you see no lump.
- Pour the mixture to your choice of container. Could be earthenware, ceramic, glass or even steel.
- Cover with aluminium foil. Place it in a bowl with a kitchen towel & wrap in layers to trap heat.
- Place it in a warm place undisturbed for 8 to 10 hours for the yoghurt to set.
Serving Mishti Doi:
- It took me about 10 hours to set as I live in a cold place. Once yoghurt is firm, place it in the refrigerator for about 2 hours to further set and cool down.
- Enjoy it plain or garnish with coarsely crushed nuts and extra caramel on top. You can also add a few saffron strands. This is all optional though!
BENGALI MISHTI DOI RECIPE | BENGALI SWEET YOGHURT RECIPE
Ingredients
- 1 Litre Full fat Milk
- ¼ Cup White Granulated sugar Adjust to your taste
- 1 Cup Thick Yogurt
For Caramel Sauce:
- 2 tbsp Water
- ½ Cup White Granulated Sugar
Instructions
Preparing Hung Yoghurt:
- Place a cheese cloth on a colander and add the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for at least an hour.
Boiling Milk:
- Take a deep sauce pan that can hold the total quantity of the milk. Add milk and bring it to a boil with occasional stirring.
- Milk should reduce to almost half the quantity. Add in 1/4 cup sugar to this and mix.
Caramelising Sugar:
- To another pan over medium heat, add 1/2 cup sugar. leave it undisturbed until it melts and changes to orange colour. If you are caramelising sugar for the first time, it can be tricky. So, cover the pan and let it simmer in medium high heat. The steam will not be able to escape and hence it will create condensation which will avoid the crystallisation of the sugar. Keep an eye and lift the lid occasionally to notice the change of colour.
- As soon as the colour changes to mild orange, add 2 tablespoons water & mix well until the colour changes to a slightly dark shade. Turn off the heat.
Preparing Caramel Milk:
- Add this caramelised sugar to the reduced boiling milk and stir until well blended. Simmer for 5 minutes and turn off the heat.
- Let the milk cool just until it is lukewarm (but not hot). The milk should just be hot enough so you can dip your finger comfortably.
- Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.
- Then pour little bit of the warm milk to the yogurt and whisk until it's smooth. To this add a little cardamom powder for flavour & whisk again.
Mixing & Setting Yoghurt:
- It's time to add lukewarm milk to the yoghurt mixture. I would recommend straining the milk for a a smooth & creamy doi. but, this is optional.
- Pour the entire milk to the yogurt mixture and whisk until you see no lump.
- Pour the mixture to your choice of container. Could be earthenware, ceramic, glass or even steel.
- Cover with aluminium foil. Place it in a bowl with a kitchen towel & wrap in layers to trap heat.
- Place it in a warm place undisturbed for 8 to 10 hours for the yoghurt to set.
Serving Mishti Doi:
- It took me about 10 hours to set as I live in a cold place. Once yoghurt is firm, place it in the refrigerator for about 2 hours to further set and cool down.
- Enjoy it plain or garnish with coarsely crushed nuts and extra caramel on top. You can also add a few saffron strands. This is all optional!
Recipe Video
Notes
- The prep time doesn't include the yoghurt setting time of 8 to 10 hours!
- Make sure you hung the yogurt for at least 1 hour for creamy texture.
- Milk needs to be boiled and then cooled down just enough so you can dip your finger comfortably.
- Whisk the yogurt well before adding it to the boiled milk.
- Add a little bit of the warm milk and whisk with the yogurt before adding the whole milk. This will temper the yogurt.
- Make sure to keep the container you are setting the yogurt undisturbed for at least 8 to 10 hours.
- I personally prefer subtle & not overly sweet Mishti Doi. So, adjust sweetness to your liking.
Below are some popular Milk & Yoghurt based DESSERTS from 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 to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter, Instagram and Pinterest for all of the latest updates.
Do subscribe to my YouTube Channel for latest video alerts!!
Did you make a recipe? Make sure to tag your photo with this hashtag: #masalakorb
Happy Cooking
Cheers!!
This is one gorgeous-looking, Mishti Doi. I loved the tip you provided to caramelize the sugar. It’s a genius idea to close the pan with a lid while caramelizing.
Mishti doi looks totally out of the world! That gorgeous caramel color and that cute pot contrast pot you have served them in, makes it more attractive! Using hung curd is a brilliant idea!!
Bengali mishti doi is a treasure for a sweet lover. I actually love the use of Nolen Gur to make it, YOu have prepared pretty well using the caramelized sugar which has added an amazing color to the doi.
Misthi is always one of my favorite desserts fro Bengali cuisine. Thanks for all the tips and tricks you mentioned to make a perfectly set and delicious misthi recipe.
Love Mishti Doi and this version with caramel sounds absolutely delicious. Thank you for the detailed recipe and tips to make a fool proof recipe. Will try this very soon.
I love mishti doi amd make it occasionally and as bhog to the deity during Navratri festival. Love your beautiful pot and the gorgeous presentation. Such a beautiful caramel color tje mishti doi gas got!
Making Mishti doi is on my to do list since long and you said it right Padma, that Mishti Doi is rarely prepared at home, possibly because it is easily available on mithai shops.
Your post is tempting me to try it soon as I find this recipe suits our taste and your easy method is such a great help.
I love the details that you have gone through to make this mistidoi. The caramel fragrance and colour make that classic look and taste for sure.
What a spectacular visual of Mishti Doi. I am loving the way you have made it using caramelized sugar. I really can relish the taste and fragrance of this super tempting dish.
Such a beautiful pot of Mishti Doi, Padma. Wish I could have some right away. Beautiful caramel colour too. I always thought that mishti doi is made like normal yogurt but with sugar or date palm jaggery. Didn’t know that so much hung curds is used. Must try out your recipe.
I love mishti doi so much that I can eat it every single day without getting bored. But I always buy it from the market and never tried making it at home. Your recipe has really motivated me to try it at home. Thanks for sharing it, I will try it tomorrow.