Mishti Doi
An authentic dessert recipe from West Bengal, India
Cook Time
240 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
1000ml Full-fat milk
120g Nolen gur (date palm jaggery) or brown sugar
60g Plain yogurt (starter culture)
30g Sugar
4 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Pour the full-fat milk into a heavy-bottomed pan and bring to a boil over medium heat, stirring occasionally to prevent scorching at the bottom.
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Once boiling, reduce heat to medium-low and simmer the milk, stirring frequently, for 20–25 minutes until it reduces to about 750 ml. The milk should thicken slightly.
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Add sugar to the simmering milk and stir until dissolved. Continue to cook for 5 more minutes.
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Remove from heat and add the nolen gur (date palm jaggery). Stir until completely dissolved. The milk will turn a beautiful caramel-brown colour from the jaggery.
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Allow the sweetened milk to cool to lukewarm temperature (around 40–45°C). It should feel warm but not hot when you dip your finger in — this is critical for the yogurt culture to work.
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In a small bowl, whisk the plain yogurt starter until smooth. Add 2–3 tablespoons of the warm sweetened milk to the yogurt and mix well.
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Pour this yogurt mixture back into the remaining warm sweetened milk and stir gently to combine.
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Pour the mixture into earthen pots (matir bhaar) or small ceramic bowls. Earthen pots are traditional and help absorb excess moisture, giving a firmer set.
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Cover loosely with a cloth or lid and place in a warm spot (around 30–35°C) for 6–8 hours or overnight to set.
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Once set, the mishti doi should be firm, smooth, and slightly wobbly. Refrigerate for at least 2 hours before serving.
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Serve chilled directly in the earthen pots.
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Chef's Tips
Nolen gur (date palm jaggery) is the authentic sweetener for Mishti Doi and gives it a distinctive caramel flavour — it is available in Bengali sweet shops during winter.
The milk must be cooled to exactly the right temperature before adding the yogurt starter; too hot will kill the culture, too cold will prevent setting.
Earthen pots are traditional and give the best results — the porous clay absorbs excess whey, resulting in a firmer, creamier texture.
Do not disturb the mishti doi while it is setting; any movement can prevent it from setting properly.
About This Dish
Mishti Doi is a traditional dessert dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Nolen gur (date palm jaggery) is the authentic sweetener for Mishti Doi and gives it a distinctive caramel flavour — it is available in Bengali sweet shops during winter. - The milk must be cooled to exactly the right temperature before adding the yogurt starter; too hot will kill the culture, too cold will prevent setting. - Earthen pots are traditional and give the best results — the porous clay absorbs excess whey, resulting in a firmer, creamier texture. - Do not disturb the mishti doi while it is setting; any movement can prevent it from setting properly.
Category
Dessert
Cook Time
240 mins
Servings
4 servings
Difficulty
Easy