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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.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian (Bengali)
Servings: 4 to 6
Author: Padma


  • 4 cups whole milk
  • 1 cup Sugar
  • 1 Tablespoon Plain Yogurt whisked
  • 1 Tablespoon Water
  • Few shelled & chopped pistachios for garnishing optional
  • Some fruits of your choice for garnishing optional


  • Reducing milk:
  • Start the process with boiling milk in the heavy bottom pan. Let it come to a boil.
  • Reserve half of the sugar for caramelising and add the rest to the hot milk.
  • Let the milk boil and reduce to half the quantity. Turn off the heat.
  • Caramelising sugar:
  • In the mean time caramelise the reserved sugar. Heat sugar in a pan over low heat.
  • Keep stirring until the sugar is caramelised to nice golden brown colour. Turn off the heat.
  • Add a tablespoon of water to the caramelised sugar so that it doesn't harden.
  • Mixing both and fermenting milk to yoghurt::
  • Add this caramelised sugar to the reduced milk and stir until well blended.
  • Let the milk cool 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/ earthen pots and set overnight in a warm place.
  • Once the yogurt is firm, 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.

Recipe Video


  • The prep time does not include the overnight incubation time.
  • Mishti Doi taste’s best when served in earthen pot but it’s optional. It really comes out very creamy when yoghurt is set in earthen pots.
  • Using the warm oven is optional, if the weather is really hot just put the pot in a cool dry place and let them set overnight. If the weather is very cool then opt for oven method to set the yogurt.
  • If you want to flavour the yogurt using cardamom or saffron, go ahead. You can also omit caramelising step if you don’t want clash of flavours.
  • Before adding yogurt into the milk for setting, make sure the milk is not too hot or too cold, just lukewarm.
  • Adding water to the caramelised sugar prevents from hardening.