Authentic Bengali Mishti Doi Recipe - A Sweet Delight – How to make Mishti Doi

Mishti Doi Recipe - A Sweet Delight – How to make Misti Doi

Mishti Doi is also known as Sweet Yogurt. It is Bengal’s one of the most prized possessions. 

It is a classic Bengali dessert that delights the taste buds with its creamy texture and subtle sweetness. 

This traditional delicacy is made by fermenting yogurt with jaggery or sugar. Traditionally it is set or even baked in earthenware. 

That implants an earthy and unique flavor to the recipe. It creates a delectable treat, which is perfect for satisfying your sweet tooth. 

In this recipe, we'll take you through the simple steps to make the perfect Bengali Mishti Doi right in your own kitchen. 

 

Enjoy it as a refreshing dessert after meals or as a delightful treat on any occasion. 

The combination of smooth, creamy yogurt with the subtle sweetness is sure to win hearts and leave your guests craving for more! Let’s enjoy the recipe of Mishti Doi.

• Preparation time 5 to 7 minutes
  Cooking time 25 to 30 minutes
  Serves 4 person

Ingredients to make Mishti Doi:

• 1 liter full-fat milk
• 1/2 cup sugar
• OR
• 3/4 cup jaggery powder
• 2 tablespoons yogurt (as a starter culture)
• A pinch of cardamom powder

For garnishing:

• Few strands of saffron (optional)
  Chopped nuts (e.g., almonds, pistachios)

Method to make Mishti Doi:

• ·    Pour the full-fat milk into a heavy-bottomed saucepan and place it over medium heat.
• Allow the milk to come to a boil while stirring occasionally to avoid sticking to the bottom of the pan.
• Once the milk starts boiling, lower the heat and let it simmer for another 5-7 minutes. This helps thicken the milk slightly.
• If you're using jaggery, add the jaggery powder to the simmering milk and stir until it completely dissolves.
• If you prefer using sugar, add it to the milk and stir until it dissolves completely.
• Remove the saucepan from the heat and let the sweetened milk cool down to a lukewarm temperature.
• If you want to speed up the cooling process, you can place the saucepan in a larger container filled with cold water.
• In a small bowl, take 2 tablespoons of plain yogurt and whisk it to make it smooth.
• Add a small amount of the lukewarm milk to the yogurt and stir well to combine. 
  

This step is essential to bring the yogurt to the milk's temperature gradually and avoid curdling.

• Now, pour the yogurt-milk mixture back into the saucepan containing the sweetened milk and mix thoroughly.
• Cover the saucepan with a lid or use a muslin cloth to cover the top.
• Keep the saucepan in a warm place in your kitchen, such as a closed microwave or an oven with the pilot light on. 

Alternatively, you can use a yogurt maker or an Instant Pot's yogurt function for incubation.

• Allow the Mishti Doi to ferment for at least 6-8 hours, or until it sets and attains a smooth, creamy texture. The longer it ferments, the tangier it will become.
• Once the Mishti Doi sets, add a pinch of cardamom powder to enhance the flavor.
• If you desire, garnish the Mishti Doi with strands of saffron and chopped nuts like almonds or pistachios to add a delightful crunch and a pop of color.
• Refrigerate the Mishti Doi for a few hours before serving. The cooling will help it firm up and develop a richer taste.
• Serve the Bengali Mishti Doi chilled in small clay pots or any dessert bowls of your choice, and savor the goodness of this authentic sweet yogurt.

·       Even you can set mishti doi in clay pot also.