Mishti Doi
Veg
Sweetened yogurt set in earthen pots — the traditional method uses date palm jaggery (nolen gur) for a caramel depth and the clay pot absorbs excess moisture, creating a thick, creamy, lightly fermented sweet.
Cuisines
Bengali
Best for
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 500 ml | full-fat milk |
| 100 g | jaggery |
| 2 tbsp | plain yogurt |
| 2 tbsp | sugar |
| 1 pinch | cardamom powder |
Instructions
- 1 Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent it from sticking to the bottom.
- 2 Reduce the milk to about half its original volume, then remove from heat.
- 3 Allow the milk to cool until it is warm but not hot.
- 4 Meanwhile, melt the jaggery in a separate pan over low heat, stirring continuously to avoid burning.
- 5 Once the jaggery is melted, add it to the warm milk and mix well.
- 6 Add the sugar and cardamom powder to the milk and jaggery mixture, stirring until everything is well combined.
- 7 Let the mixture cool to lukewarm temperature.
- 8 Add the plain yogurt to the lukewarm mixture and stir gently to combine.
- 9 Pour the mixture into earthen or ceramic pots for setting.
- 10 Cover the pots with a lid or cloth and place them in a warm spot to set for 6-8 hours or until the yogurt is firm.
- 11 Once set, refrigerate the Mishti Doi for a few hours before serving.
Tips
For a more authentic taste, use earthen pots for setting the Mishti Doi, as they absorb excess moisture and enhance the flavor.