Mishti Doi/Sweetened Yogurt

It is that time of the year when I miss my family, my cousins and my home the most. The festive season in India has started in full swing and I wish I had been there. The markets must be overloaded with glittery shiny clothes and people must be rushing from work every other day to shop for their favorite attire. People who love to cook would be busy planning fancy meals, arranging parties and tons of milk would be sold for sweets and desserts. It’s the time of the year when we celebrate life, friendship and togetherness. Navratri followed by Durga Puja, Diwali, Christmas and then, New Year celebration; the air is filled with happiness, laughter and lots of joy! I say, indulge in food, laugh a little more, hug your loved ones, eat lots of sweet and let the worry take a back seat.


Bengalis are known for their love for food, especially fish and sweets. Even a daily meal consists of several courses, sometimes two types of fish dishes, followed by a rich meat curry along with rice and lentils and of course, a sweet dish at the end. I have seen Mom doing that all her life and I am glad she has slowed down these days. But whenever there is any occasion, even a tiny tiny get together, she puts on her chef’s hat and cooks up a storm! If you interested in knowing more about Bengali Cuisine, read this article on Bengali Cuisine by my friend Ishita. It made me smile reminiscing of the old days and made me a little bit homesick!



Most Bengali sweets are made with milk, curdled milk, thickened milk, solidified milk and sugar or jaggery. Mishti Doi (Sweetened Yogurt) is the most popular Bengali dessert, which is a must for any occasion, big or small. After a series of rich flavorful curries, few scoops of creamy chilled yogurt always helps in the digestion. While in some Indian states, they start a meal with something sweet; Bengalis on the other hand prefers to end it on a sweet note.


Sweetshops in India will make fresh batches of Mishti Doi every day and serve in earthenware pot. That makes life very easy for home cooks as they can easily strike off one dessert from their list. I don’t have the convenience of visiting any Indian Store nearby who would serve a fresh batch of my favorite Bengali sweet and that is why I decided to try my hand with it at home. I won’t say it tastes exactly how it’s served in Kolkata sweet shops, but for now I sure can deal with it, happily!




Typically, whole milk is boiled with sugar for long hours until it’s reduced to almost half and by that time, the milk would turn into a pale brown color. The short cut route would be to use heavy cream and caramelized sugar, which gives it both the richness and the color. I however decided to go ahead with jaggery, which adds a mild flavor and a very slight hint of brown shade. Plus it doesn’t taste overly sweet. If you have access to date jaggery, use that for a rich flavor that you could never imagine. Since I couldn’t find any, I used a normal light brown color jaggery.


Ideally, Mishti Doi is served with Rasgulla, which is yet another famous Bengali sweet made with curdle milk and sugar syrup. If you wish to make Rasgulla at home, here is the recipe from Soma’s blog. The season of chilled yogurt is almost over, yet I would suggest you to give Mishti Doi a try! It’s easy and effortless. Serve it with some dried nuts or fruits of your choice.


Mishti Doi/Sweetened Yogurt

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 11 hours, 30 minutes

Mishti Doi/Sweetened Yogurt


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated jaggery or 3/4 cup caramelized sugar
  • 1/4 cup plain yogurt


  • You would need a muslin cloth/cheesecloth or any white thin cloth that can filter the water. Spread the cloth in a bowl big enough to hold the yogurt. Pour the yogurt, tie the loose ends and let it hang for about an hour to release any excess water that might be there in the yogurt. (This step is optional. It however makes the sweetened yogurt more creamy and thick)
  • In a heavy bottom pan, pour the heavy cream and whole milk. Bring it to boil, stirring it constantly and then let it simmer in medium heat until it is reduced and the milk gets thicker. (If you use only milk, you will have to continue this process for the longer time for the milk to reduce to almost half)
  • Add grated jaggery and keep stirring until it's all mixed together giving it a pale brown satin color.
  • Switch off the heat and let it cool down to room temperature.
  • Remove the yogurt from the cheese cloth and add it to the milk.
  • Whisk it until every thing is mixed properly.
  • Pour it in earthenware pot, cup, bowl or ramekins
  • Cover it with aluminum foil or kitchen towel and keep it in a warm area for about 10 to 12 hours. Make sure not to move it or shake it in between.
  • Once set, you can keep it in the refrigerator for about a week.
  • Serve cold!


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Dixya says:

I am also missing my home and family because in Nepal, Hindus do celebrate similar festival like Navaratri. Its during festivals I wish I could go home..I have had these yogurt before and I fell in love with it. Please send some this way 🙂 Happy Navaratri.

Vijitha says:

Even I am missing home and my cousins. What fun will it be in India now?!! Ahem. Anyways we did try to catch up a little fun last Saturday.Delicious looking Misti doi. I am loving the zari dupatta. The pictures are so beautifully styled.

Kankana – this definitely is a treat to the eyes and mouth 🙂 I love the 2nd pic- so good !! Love your props too!!

dassana says:

fab pics and props. liked all the pics.

Hey Kankana, I felt I just took a trip with you to Kolkata and felt the entire festivity :), lovely post and not to miss the Misthi Doi – an all time fav!

Soma says:

Now I really want to go home and scoop out mishti doi from the clay pot 🙂 but your photos already took me home . Beautiful photographs Kankana and the sari border really imparts the lovely season home at this time of the year. I never tried making doi with gur. But I bet the flavors must be so good. and thanks much for the mention.:) hugs.

You have made an simple recipe look awesome…love this recipe…..Pictures are rosking….

Poornima says:

One of my fav Bengali sweets, love the presentation. Don’t we all miss our homes around this time!

Spandana says:

Looks very exotic.. loved the saree backdrop in the first pic!!! You picture always make me drool.

Reem says:

Beautiful Kankana…
I am too missing home.. That the worst part of living so far
Beautiful pictures dear!

Rosa says:

Wonderful! That looks and sounds divine. Great clicks.



Beautiful photos, this sounds delicious!

nisha says:

have only heard about this dish..never really tasted it…it does look creamy and utterly delish..whats not to like when cream jaggery milk and yoghurt come together 🙂

Swapna says:

Yummy dish,,, so very tempting kankana… loved everything about it… the earthen pots and the imagery 🙂

I love the nostalgia you share. I can so relate to it. I have my parents here, but I always miss the hustle and bustle of celebrating festivals back home, with cousins and uncles and aunties. It is so beautiful and sadly it is something that can never come back in its entirety.

I want this NOW!!! The pictures are gorgeous and beautifully styled to reflect the festival mood.

This is the dessert that i love, smooth and velvety! your recipe just fit on me–straight forward! great clicks *i like the tray very much

Kankana says:

Thanks Ira 🙂 The tray was a pick from a thrift store. Got lucky 😉

Sayantani says:

Bijoyar shubhechha nio Kankana. ki bhalo hoeche ei mishti doi dekhte. gurer doi is the best.

Vimitha says:

Looks so inviting… Will try soon

Kiran says:

Yummy! I’ve never had misti doi before. That looks so delicious!

Nandita says:

I have never tasted mishti doi before. I would love to give your version a try Kankana. Looks very tempting and delicious 🙂

We all LOVE ‘Misthi Doi! I am reading his recipe with a smile on my face and hubby askes me when I am trying it!

Arch says:

We attended a Durga puja here in Ahmedabad for Ashtami and they had stalls there with all Bengali food. My son relished the misti doi, aloo dum and luchis ! Is bhapa dahi the same as misthi doi ?

Mishti Doinis definitely my kinda dish, Kana!
Never knew Jaggery went in the recipe.. Love it, no excuses not to try it!

Read your post, saw the pictures, went off to sleep with a happy smile…. till I realised that the least I should have done is reciprocate with a small comment. Shubho Bijoya to you and your family… may your sunshine and your smile spread its’ charm on us as well. Love:)

Kankana says:

Thanks dear! Your article is absolutely beautiful 🙂

Thanks, thanks, thanks… mishti doi banalam – first time unsuccessful, 2nd time – great:)

Debjani says:

I have been making doi for a while now but never have I used cream. There was always something missing in my doi and I realize that it is exactly this! I use caramelized sugar instead of gur so I’ll be trying your recipe next! I can’t wait! Thank a ton!
Shubho Bijoya to you and your near and dear ones!

Kankana says:

Thanks Deb 🙂 The caramelized sugar will give a much rich color. What I learned is that, to make it perfect creamy, it’s important the hung the yogurt and release the water before mixing it with the cream or milk.

shruti says:

can’t wait to try this ! dad used to bring mishti roi, rosogulla from calcutta when he went there for work. it has been years since i had this. always wanted to be in cal for durga pooja …hopefully someday 🙂 went there in summer very long ago (7th std) & saw usual tourist places. i like darjeeling, siliguri more..
happy durga pooja 🙂

Kankana says:

Thanks for dropping by 🙂 I have never been to darjeeling and Siliguri .. but hopefully someday!

mjskit says:

What a delicious treat! Thanks for sharing this and for sharing the information about your culture and all of the festivities and food during the MANY holidays you have coming up! 🙂 This is such an irresistible and beautiful sweet! Lovely pics as always!

I make my own yogurt weekly… I have to try making this! It sounds amazing!!

Colette @ JFF! says:

Love the pics! Gotta try this.

What gorgeous pictures, love that cute little pot with the leaves. Shrikhand and Mishti Doi are my fav. yogurt based desserts. I admire the festive fervor of Bengalis…esp. during the Durga puje season, have attended a few with my Bengali friends and enjoyed every bit of it.

A wonderful sweetened yogurt dessert.
I love your small earthenware pots..cute.

manju says:

I love your props…and your pics too!
Even I miss the festivities happening in India…

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nipponnin says:

I’m sorry you’re missing your family in India at this festive season.I never had this before but looks interesting. Pictures are amazing!

That sounds delicious, like a dulce de leche yogurt.

Kankana, that’s so hard to be away from family during a festive time of year. I’m glad you are making yourself a little comfort food – a taste of home. Beautiful post!

Nami | JOC says:

I just realized that I somehow missed this post (prob deleted your email by accident!). I can only guess the taste as I’ve never had this kind of yogurt before, but this is appealing to me! Your styling is brilliant and beautiful, Kankana!

Pretty pictures and the yogurt looks wonderful, Kankana. 🙂

Pia says:

I’ve been missing home so much lately that I’ve gone on Bangla khabar overload. Yesterday, I made shondesh. This will HAVE to be next. Or maybe, I’ll wait. We’re going to Kolkata in December, and I want my daughter’s first experience of mishti doi to be out of a bhar, standing in banchharam.

sara says:

hi i really love your pics .can help me or give m e some advice to take this pics tanx