Mishti doi is a popular sweetened yoghurt dessert that originated in the Indian state of West Bengal. Made with just two main ingredients – sweetened condensed milk and yoghurt – mishti doi has a thick, creamy texture and a slightly tangy flavour that’s offset by its rich sweetness. It’s a beloved dessert in Bengali cuisine, often served during festivals and celebrations, and is known for its simplicity and deliciousness.
In this recipe, we’ll show you how to make mishti doi at home using just a few ingredients and some basic kitchen equipment. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and yields a delicious dessert that’s sure to impress your family and friends. So, let’s get started and learn how to make mishti doi!
- 1-litre full-fat milk
- 1/2 cup sugar
- 2 tablespoons plain yoghurt
- 1 tablespoon water
- 4-5 chopped almond
- 4-5 chopped pistachio
- 5-7 strands of Saffron [ Soaked in warm milk]
- To start preparing the Mishti Doi Recipe, heat a pan with a heavy bottom and pour milk into it. Heat the milk over medium heat & bring it to a boil.
- Keep 1/3 of the sugar aside and mix the remaining sugar into the milk. Let the sugar dissolve as the milk begins to boil.
- Reduce the heat and let the milk boil until it is reduced by half. Take the pan off the heat and keep it aside.
- In another pan, heat the reserved sugar over low-medium heat until it melts and turns into a light golden brown bubbly mixture. This indicates that the sugar is caramelizing.
- Once the sugar is caramelized, add a tablespoon of water to it and then pour it into the reduced milk. Stir the mixture well until it is thoroughly combined.
- Allow the milk to cool for a bit, and then add whisked yoghurt to it. Stir the mixture well and pour it into earthen pots or glass bowls.
- Keep the doi in a warm place for 5-6 hours until it sets. Once set, store the Mishti Doi in the refrigerator and serve it chilled and garnish it with almonds, pistachio and saffron strands.
- It’s important to use full-fat milk to make Mishti Doi because it gives the dessert its creamy texture.
- Use plain yoghurt with active cultures to ensure that the milk ferments properly.
- You can adjust the amount of sugar according to your preference, but keep in mind that Mishti Doi should be sweet.