Doi Ghol is a Bengali household summer special. It is a yogurt based drink but very different from North Indian lassi. There are a few different ways one can make Doi Ghol, and this is how my Ma always made.
Indian summer is very hot and humid, but growing up in Shillong, which is a hill station, I was saved from that. But very occasionally when I visited Kolkata during peak summer months, I drank Doi Ghol on repeat every day.
Doi ghol is a healthy summer drink, essential to keep the tummy cool. It is not sweet nor savory. It rather has a lovely balance and can be made aromatic by adding lemon leaves.
Ingredients for Doi Ghol
Yogurt - You can use any variety of yogurt, and it doesn't need to be thick yogurt.
Jaggery - Doi ghol is sweetened with jaggery. You can use any variety of jaggery or use jaggery powder if you like.
Jaggery is an unrefined sugar product and in India we call it "gur"
We use gur in several different ways, from making snacks like Gur Makhana to desserts like Dudh Puli and Khejur Gurer Payesh. I also make granola using jaggery
Spices - What makes Doi ghol different from North Indian lassi is the usage of this homemade spice called Bhaja Moshla. It is an essential spice used in several Bengali dishes. And it can also be used an aromatic sprinkle on chaat and other dishes to enhance the flavor.
Bhaja Moshla is prepared by roasting cumin seeds, coriander seeds and fennel seeds. The roasted seeds are then ground to make Bhaja Moshla.
PRO TIP - Always make homemade spices in small quantity, as the fresh aroma of the ground spice doesn't last for a very long time.
Salt - A tiny pinch of salt will enhance the taste of doi ghol without making it salty. Traditionally black salt is added which has a strong pungent aroma.
The overall taste is refreshing, light and a good balance of sweet and savory.
Steps to prepare
1 - Make the bhaja moshla by dry roasting cumin seeds, coriander seeds and fennel seeds. Then let it cook down to room temperature.
2- Ground the roasted spices to bhaja moshla powder
3- To a blender, add the yogurt of your choice. You can even try vegan yogurt if you like.
4- To thin out the consistency, add equal amount of water.
5- To the yogurt add 1 teaspoon of the bhaja moshla, pinch of salt and 1 tablespoon jaggery powder.
6 - Blend and enjoy with ice cubes.
What makes Doi Ghol different from lassi or buttermilk?
Lassi has a thicker consistency and sweet aroma from cardamom or any variety of fruit you add. Mango lassi or strawberry lassi is a great summer yogurt drink.
Doi Ghol is more aromatic from the usage of the homemade fresh spice powder. In Kolkata, you can find special variety of aromatic lemon, called gondhoraj lebu which is often added in this yogurt drink too.
FAQs
While the taste might be slightly different, but you can definitely make it with vegan yogurt.
In Bengali, Doi is yogurt and Ghol is to blend, which is exactly what the drink is.
When it comes to making any yogurt based drink, there is no limitation to adding flavors. But adding any other spices will change it to a different variety of yogurt drink.
Yes absolutely! Jaggery is just a healthier option and it also adds a subtle aroma.
Doi Ghol - Bengali Yogurt Drink
Ingredients
- 1 teaspoon cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ cup yogurt
- ½ cup water
- 1 tablespoon jaggery powder
- pinch of salt
Instructions
- In a pan, dry roast the spices for 1 minute then let it cook down before you blend into powder.
- To a blender, add yogurt, water, 1 teaspoon of the spice powder, jaggery and salt. Blend to mix every thing.
- Taste for sweetness and add more if you need
- Serve with ice cube in a glass and enjoy
