Low Carb Mishti Doi
Indulge in the irresistible sweetness of **Low Carb Mishti Doi**, a guilt-free twist on the classic Bengali dessert. Made with creamy whole milk and velvety Greek yogurt, this recipe replaces traditional sugar with stevia or erythritol, making it perfect for keto and low-carb diets. Aromatic green cardamom pods and delicate saffron strands infuse the dish with warm, floral notes, while a touch of rose water adds a luxurious finish. Baked in earthen pots using a bain-marie method, this dessert boasts an authentic texture and presentation that’s irresistibly charming. Topped with slivered almonds for a delightful crunch, this chilled treat is ideal for summer gatherings or special celebrations. Elevate your dessert game with this wholesome, low-carb delight!
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Recipe Information
Ingredients
- 500 ml Whole Milk
- 200 g Greek Yogurt
- 50 g Stevia or Erythritol
- 3 pieces Green Cardamom Pods
- 10 strands Saffron Strands
- 10 g Slivered Almonds
- 1 tsp Rose Water
Instructions
In a heavy-bottomed pan, pour the whole milk and bring it to a slow boil over medium heat, stirring occasionally to prevent sticking.
Once the milk comes to a boil, reduce the heat to low and allow it to simmer until it reduces to about half its original volume. This should take around 30 minutes.
While the milk is reducing, lightly crush the cardamom pods to release their flavor.
Once reduced, add the sweetener (stevia or erythritol), cardamom pods, and saffron strands to the milk. Stir well and continue to simmer for another 5 minutes.
Remove the milk mixture from the heat and let it cool to room temperature. This is important to prevent curdling when adding the yogurt.
In a mixing bowl, combine the Greek yogurt with the cooled milk mixture, ensuring it is smooth and well combined.
Add rose water to the mixture and stir gently.
Preheat your oven to 180°C (350°F).
Pour the mixture into earthen pots or ramekins for a traditional presentation and place them in a baking tray.
Fill the tray with hot water halfway up the sides of the pots, creating a bain-marie or water bath.
Bake in the preheated oven for about 20 minutes. Turn off the oven and let them remain inside for an additional 10 minutes.
Remove the pots from the water bath and let them cool down at room temperature before refrigerating.
Chill the Mishti Doi in the refrigerator for at least 4 hours or overnight for best results.
Garnish with slivered almonds before serving chilled.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 805 mg | 62% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
