Mishti Doi
Indulge in the rich, creamy sweetness of Mishti Doi, a quintessential Bengali dessert that combines reduced full-fat milk, golden caramelized sugar, and a hint of yogurt for fermentation. This traditional recipe, prepared with simple ingredients like milk, sugar, and yogurt, transforms into a silky, melt-in-your-mouth treat through the process of slow cooking and natural fermentation. Served chilled in authentic clay pots, Mishti Doi is renowned for its velvety texture and subtle caramel notes, making it the perfect finale to any meal. With its timeless appeal and minimal preparation, this beloved dish offers a taste of Bengal’s culinary heritage in every spoonful. Whether served at festive celebrations or enjoyed as an everyday indulgence, Mishti Doi is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 1000 ml full-fat milk
- 200 grams sugar
- 2 tablespoons plain yogurt
Instructions
Begin by boiling the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent the milk from sticking to the bottom or forming a skin.
Once the milk comes to a boil, reduce the heat to low and continue to simmer until it reduces to approximately half its original volume. This process should take about 30-40 minutes. Stir frequently.
While the milk is reducing, prepare the caramel by melting the sugar in a separate, heavy-bottomed pan over low heat.
Allow the sugar to melt without stirring until it turns golden brown. Carefully rotate the pan to ensure even caramelization. Be careful not to burn the sugar.
Once the sugar reaches the desired color, remove it from the heat and slowly add it to the reduced milk, stirring continuously. Be cautious as the caramel will bubble vigorously.
Continue to cook the milk and caramel mixture for an additional 10-15 minutes to deepen the flavor and ensure all the caramel dissolves completely.
Remove the pan from the heat and let the mixture cool to lukewarm, around 40°C (104°F).
Once the mixture has cooled, add the plain yogurt and mix well. The yogurt acts as a culture for fermentation.
Pour the mixture into a clay pot or individual serving bowls, which help absorb excess moisture and create a creamy texture.
Cover the container with a lid or foil and allow the mixture to set in a warm place for 8-10 hours, or until it is firm.
Refrigerate the Mishti Doi for a few hours before serving. This ensures it is perfectly chilled and sets completely.
Serve your delicious and creamy Mishti Doi as a delightful dessert following a traditional Bengali meal.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 251.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1325 mg | 102% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1621 mg | 34% | |
*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.
