Mishti Doi, literary translated to “sweetened yogurt”, is one of the most popular Bengali desserts that can be found in every sweet shop in Kolkata. Big or Small! All it needs is three ingredients and a little bit of time.
What is Mishti Doi?
No matter what the occasion is, most celebratory Bengali meal ends with Mishti Doi. This version of light brown shade sweetened yogurt is an emotion for us and even considered auspicious.
In India, Yogurt is consumed a lot throughout the year. Misti Doi is just an upscale version where the yogurt is sweetened with caramelized sugar or date palm jaggery.
Ingredients for Mishti Doi
Misti doi can be made light by using just full fat milk or creamier like flan by using condensed milk mixed with heavy cream. I used a mix of full fat milk and heavy cream.
Hung Yogurt – You need to drain out any excess water from the yogurt. This will ensure a much thick texture to the sweetened yogurt.
Sugar or Jaggery – I like to use date palm jaggery for the extra boost of flavor and taste. But on more regular basis, I go with caramelized sugar. For today’s recipe I used caramelized sugar.
In my cookbook – Taste of Eastern India, I have shared the recipe of Misti Doi using date palm jaggery
Steps to prepare Mishti Doi
- Hung yogurt in a muslin cloth to drain excess water.
- Caramelize sugar. I have explained below easy steps on how to caramelize sugar without getting it crystalized in the process.
- Add milk and heavy cream to the caramelized sugar and then bring it to boil.
- Let the milk cool down enough so it’s warm but you can dip your finger comfortably.
- Whisk the hung yogurt (watch the video at the end of the recipe card, to understand this step better)
- Pour it in containers and let it set in a warm oven for 8 hrs.
- Then it let it cool down completely in the refrigerator for couple hours before you serve.
How to set Yogurt?
There are several different ways you can set yogurt.
I prefer the oven method. I place the prepared milk in 350 preheated oven and bake for 5 minutes. Then I switch off the oven but keep the lights on. The warmth helps to set the yogurt to perfectly thick consistency. I leave it there for 8 hrs. After that I place it in the refrigerator for 2 hours.
You can use the yogurt mode in Instapot of any electric pressure cooker.
There are yogurt makers of different brands available in Amazon.
In India my Mom would always set yogurt by placing it inside a warm pot. And then she would wrap the pot with few thick fabrics, or hand towels. The hot and humid temperature in India makes this process easy to set yogurt.
Easy step to Caramelize Sugar:
Caramelizing sugar can be tricky as it can get crystalize making an unmanageable mess.
Typically, a little squeeze of lemon juice helps, but you CANNOT take this step here as it will curdle your milk and the yogurt won’t set.
So, the best way is to cover the pan as you caramelize the sugar. The steam will not be able to escape and there by it will create condensation which will avoid the crystallization of the sugar. Once the color starts to change, remove the lid and continue cooking until you get the dark caramel color.
FEW KEY STEPS to follow:
Make sure you hung the yogurt for creamy texture.
Milk needs to be boiled and then cooled down just enough so you can dip your finger comfortably.
Whisk the yogurt properly before adding it to the boiled milk.
Take a little bit of the warm milk and whisk with the yogurt before adding the whole content to the warm milk. This will temper the yogurt.
Make sure not to move the container in which you are setting the yogurt for at least 8 hrs.
I personally don’t like overly sweet Mishti Doi and so I always keep the sweetness subtle. The texture is so creamy and delicious that you will end up licking the bowl clean.
Try More BENGALI RECIPES
Mishti Doi
Mishti Doi, literary translated to “sweetened yogurt”, is one of the most popular Bengali desserts that can be found in every sweet shop in Kolkata. Big or Small! All it needs is three ingredients and a little bit of time.
Ingredients
for caramelized sugar
- 1/2 cup white granulated sugar
- 1/4 cup water
other ingredients
- 1 cup thick yogurt
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons sugar
Instructions
- Place a cheese cloth on a colander and pour the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for 30 minutes.
- Mix the milk and heavy cream in a pitcher or bottle and keep it aside to be used later.
- Take a deep sauce pan with a lid that can hold the total quantity of the milk.
- To that pan add the sugar, water to caramelize. Cover the pan and let it simmer in medium high heat. Keep an eye and lift the lid occasionally to notice the change of color.
- As soon as the color changes to mild orange, take the lid off and let it caramelize until the color changes to a dark shade.
- Then very carefully, taking your face off the pan, pour little bit of the milk and mix it aorund.
- Then pour rest of the milk, 2 tablepsoons sugar and bring it to boil.
- Once it comes to boil, let it simmer for 5 minutes. Stir constantly.
- Then let the milk cool down enough so you can dip your finger comfortably. The milk should be warm so do not keep it in the refrigerator.
- Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.
- Then pour little bit of the warm milk to the yogurt and whisk until it's smooth.
- Pour the entire yogurt mixture to the milk and whisk until you see no lump.
- Pour the mixture to your choice of container. Could be earthenware, ceremic, galss or even steel.
- Cover with alluminium foil.
- Preheat the oven to 350 F and place it in the oven. Bake for 5 minutes. Then switch off the heat but keep the light inside the oven turned on. Leave the containers there for 8 hours. Do not move it in between.
- After 8 hrs, place it in the refrigerator to further set and cool down.
- Enjoy it plain or garnish with extra caramel on top.
Notes
For much thicker consistency of the misti doi, use condensed milk instead of milk
Comments are closed.
Dixya
October 23, 2012 at 10:21 AMI 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
October 23, 2012 at 10:27 AMEven 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.
Shema George
October 23, 2012 at 10:30 AMKankana – this definitely is a treat to the eyes and mouth 🙂 I love the 2nd pic- so good !! Love your props too!!
dassana
October 23, 2012 at 10:45 AMfab pics and props. liked all the pics.
Anamika | madcooking
October 23, 2012 at 10:45 AMHey 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
October 23, 2012 at 11:41 AMNow 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.
Lubna Karim
October 23, 2012 at 12:27 PMYou have made an simple recipe look awesome…love this recipe…..Pictures are rosking….
Poornima
October 23, 2012 at 1:09 PMOne of my fav Bengali sweets, love the presentation. Don’t we all miss our homes around this time!
Spandana
October 23, 2012 at 1:17 PMLooks very exotic.. loved the saree backdrop in the first pic!!! You picture always make me drool.
Reem
October 23, 2012 at 1:45 PMBeautiful Kankana…
I am too missing home.. That the worst part of living so far
Beautiful pictures dear!
Rosa
October 23, 2012 at 1:49 PMWonderful! That looks and sounds divine. Great clicks.
Cheers,
Rosa
Laura (Tutti Dolci)
October 23, 2012 at 1:51 PMBeautiful photos, this sounds delicious!
nisha
October 23, 2012 at 3:14 PMhave 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
October 23, 2012 at 5:09 PMYummy dish,,, so very tempting kankana… loved everything about it… the earthen pots and the imagery 🙂
indugetscooking
October 23, 2012 at 7:07 PMI 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.
Radhika Vasanth
October 23, 2012 at 7:50 PMI want this NOW!!! The pictures are gorgeous and beautifully styled to reflect the festival mood.
Ira Rodrigues
October 23, 2012 at 8:16 PMThis 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 Saxena
October 30, 2012 at 9:22 AMThanks Ira 🙂 The tray was a pick from a thrift store. Got lucky 😉
Sayantani
October 23, 2012 at 8:29 PMBijoyar shubhechha nio Kankana. ki bhalo hoeche ei mishti doi dekhte. gurer doi is the best.
Vimitha
October 23, 2012 at 10:49 PMLooks so inviting… Will try soon
Kiran
October 23, 2012 at 11:33 PMYummy! I’ve never had misti doi before. That looks so delicious!
Nandita
October 23, 2012 at 11:55 PMI have never tasted mishti doi before. I would love to give your version a try Kankana. Looks very tempting and delicious 🙂
chinmayie @ love food eat
October 24, 2012 at 3:18 AMWe 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
October 24, 2012 at 6:37 AMWe 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 ?
Radhika|JustHomemade
October 24, 2012 at 9:09 AMMishti Doinis definitely my kinda dish, Kana!
Never knew Jaggery went in the recipe.. Love it, no excuses not to try it!
IshitaUnblogged
October 24, 2012 at 12:31 PMRead 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 Saxena
October 30, 2012 at 9:24 AMThanks dear! Your article is absolutely beautiful 🙂
IshitaUnblogged
November 4, 2012 at 1:32 AMThanks, thanks, thanks… mishti doi banalam – first time unsuccessful, 2nd time – great:)
Debjani
October 24, 2012 at 5:23 PMI 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 Saxena
October 30, 2012 at 9:26 AMThanks 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
October 25, 2012 at 4:00 AMcan’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 Saxena
October 30, 2012 at 9:27 AMThanks for dropping by 🙂 I have never been to darjeeling and Siliguri .. but hopefully someday!
mjskit
October 25, 2012 at 8:17 AMWhat 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!
[email protected]
October 25, 2012 at 6:08 PMI make my own yogurt weekly… I have to try making this! It sounds amazing!!
Colette @ JFF!
October 25, 2012 at 6:56 PMLove the pics! Gotta try this.
Sanjeeta kk
October 26, 2012 at 1:58 AMWhat 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.
[email protected]
October 26, 2012 at 4:49 AMA wonderful sweetened yogurt dessert.
I love your small earthenware pots..cute.
manju
October 26, 2012 at 1:32 PMI love your props…and your pics too!
Even I miss the festivities happening in India…
Would you like to take part in my giveaway?
Go here: http://manjuseatingdelights.blogspot.com/2012/10/giveaway-checkerboard-cake-pan-set.html
Regards,
Manju
http://manjuseatingdelights.blogspot.com
nipponnin
October 26, 2012 at 3:23 PMI’m sorry you’re missing your family in India at this festive season.I never had this before but looks interesting. Pictures are amazing!
Sylvie @ Gourmande in the Kitchen
October 27, 2012 at 6:45 PMThat sounds delicious, like a dulce de leche yogurt.
erin @ yummy supper
October 29, 2012 at 11:52 AMKankana, 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!
xo
E
Nami | JOC
November 3, 2012 at 11:09 PMI 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!
Jean (Lemons and Anchovies)
November 5, 2012 at 6:55 AMPretty pictures and the yogurt looks wonderful, Kankana. 🙂
Pia
November 6, 2012 at 2:31 AMI’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
November 25, 2012 at 6:38 AMhi i really love your pics .can help me or give m e some advice to take this pics tanx
mjskitchen
September 15, 2020 at 6:21 PMOh My Goodness!!! This looks SO good! It looks like it’s quite a process getting the yogurt perfect but the results look and sound amazing.