Mishti Doi – Bengali Sweet Yoghurt

Mishti Doi is a sweet yogurt fermented from milk. It is a very popular dessert all over India, even though it is originally from the Bogra District of Bangladesh. It is our own version of flavored yogurt.

One can use Jaggery or sugar to prepare it. Some people also use date molasses too. Moreover, one can prepare this recipe using hot milk as it makes yogurt thicken, and thus it differs from regular yogurt because of its texture.

Mishti means sweet and Doi is curd in the Bengali language. So it literally translates to sweet curd. We can even call it Mitha Dahi in the Hindi language.

Using earthen pots or bowls is beneficial to set this sweet curd. The absorbent walls of these vessels will soak away the extra moisture in the curd. It will result in a nice desirable thick texture of the sweet delicacy.

Bengali sweets are no doubt really popular in our country. Everybody loves the wide varieties of sweet Bengali cuisine offers. Hence, it is a great option to include in your favorite list for sweetness.

Moreover, it is also a nice dish to serve during gatherings or basically anytime guests arrive. Nor just it is less fussy dish but it also looks fancy and traditional at the same time, when you serve it in earthen pots.

Hung Curd

To make hung curd the water in the curd needs to be removed. Keep the curd in a strainer for 10 to 20 minutes. Hang it in the strainer (with curd) on the edge of a deep vessel.

You can use a piece of cotton cloth also to strain the water out of the curd. If you are using cotton cloth, it can be kept hanging for the water to drain out.

Watch Mishti Doi Recipe Video

Ingredients of Mishti Doi

• Sugar - 100 gm
• Water - 2 tbsp
• Milk - 50 to 100 ml
• Full-Fat Milk - 1 ltr
• Hung Curd - 3 tbsp

Steps for Mishti Doi

• Take a deep vessel, add sugar, water, and heat it. Stir smoothly. Cook till sugar melts and changes its color to caramel brown. Keep the flame low.
• Now carefully add milk to the caramel. Keep stirring. Allow the milk to boil so the caramel melts. The caramel will become a bit hard but it will gradually melt in the hot milk. Don't panic if the caramel becomes solid. Stir the mixture continuously and melt it down. During all this do not put off the flame or else the caramel will be hardened.
• When the caramel fully melts the milk color will turn medium brown like bornvita milk.
• Now pour the full-fat milk into the vessel. Raise the flame so that milk boils. Keep stirring the milk. Boil the milk till it remains up to 750ml. Now put off the flame and remove the vessel. Cooldown the milk to a little more than room temperature. It should be lukewarm.
• Take a separate bowl. Take on the hung curd. Add 3tbsp and whisk it properly. You can always add more than 3 tbsp if you want.
• Pour the caramelized milk to the hung curd bowl. Cover the bowl with silver foil. Rest it overnight.
• Garnish with pistachio or flavored buttercream frosting of your choice. Mishti Doi is ready to serve.

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