π About This Recipe
Mishti Doi is the crown jewel of Bengali sweets, a luscious, terracotta-hued fermented yogurt that strikes a perfect balance between creamy richness and smoky caramel sweetness. Traditionally prepared in earthen pots to absorb excess moisture, this delicacy transforms humble milk and sugar into a thick, custard-like treat. Its unique flavor profile comes from the art of caramelizing sugar, creating a sophisticated dessert that is both cooling and deeply satisfying.
π₯ Ingredients
The Dairy Base
- 1 liter Full-fat Whole Milk (Higher fat content ensures a thicker, creamier texture)
- 1/4 cup Heavy Cream (Optional, for extra richness)
- 2 tablespoons Plain Yogurt (Starter Culture) (Must be fresh and whisked until smooth; hung curd works best)
The Caramel & Sweetener
- 1/2 cup Granulated Sugar (For the caramel base)
- 1/4 cup Granulated Sugar (To be added directly to the milk)
- 1 tablespoon Water (To assist in melting the caramel sugar)
Aromatics & Garnish
- 4-5 pieces Green Cardamom Pods (Lightly crushed)
- 1 pinch Saffron Strands (Optional, for a royal touch)
- 1 tablespoon Pistachios (Slivered, for garnish)
- 1 tablespoon Almonds (Slivered, for garnish)
π¨βπ³ Instructions
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1
Pour the 1 liter of full-fat milk and heavy cream into a heavy-bottomed saucepan. Bring it to a boil over medium-high heat, stirring frequently to prevent scorching at the bottom.
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2
Once boiling, add the crushed cardamom pods and 1/4 cup of sugar. Reduce the heat to medium-low and simmer the milk until it reduces by about 30-40%, becoming thick and slightly ivory in color. This should take about 25-30 minutes.
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3
While the milk is reducing, prepare the caramel. In a separate small, light-colored pan, combine 1/2 cup sugar and 1 tablespoon of water. Place over medium heat without stirring.
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4
Watch the sugar closely as it melts. Once it turns a deep amber/golden brown color, immediately remove it from the heat. Do not let it turn dark brown or it will taste bitter.
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5
Carefully ladle about 1/2 cup of the hot, reduced milk into the caramel pan. Be cautious, as it will steam and bubble vigorously. Stir quickly to dissolve the caramel into the milk.
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6
Pour this caramel-milk mixture back into the main pot of reduced milk. Stir well to ensure an even, beautiful tan color throughout. Remove from heat and discard the cardamom pods.
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7
Allow the milk to cool down until it is lukewarm (approximately 105Β°F to 110Β°F). It should be warm to the touch but not hot enough to kill the yogurt bacteria.
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8
In a small bowl, whisk the 2 tablespoons of yogurt starter until perfectly smooth. Add a few spoonfuls of the lukewarm milk to the starter to temper it, then pour the mixture back into the main pot.
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9
Whisk the milk gently for a minute to ensure the starter is evenly distributed. This is the secret to a uniform set.
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10
Pour the mixture into individual terracotta pots (bhar) or one large ceramic bowl. Terracotta is preferred as it breathes and absorbs moisture, resulting in a thicker set.
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11
Cover the pots tightly with aluminum foil or a lid. Place them in a warm, draft-free spot. You can wrap the pots in a thick towel or place them inside a switched-off oven with the light turned on.
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12
Allow the doi to ferment for 8 to 12 hours. Do not disturb or shake the pots during this time.
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13
Once set (it should wobble slightly but be firm), transfer the pots to the refrigerator for at least 4 hours. Chilling firms up the texture and enhances the flavor.
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14
Before serving, garnish with slivered pistachios, almonds, and a few strands of saffron.
π‘ Chef's Tips
For the thickest texture, use 'hung curd' (yogurt strained through cheesecloth for 2 hours) as your starter culture. Always use full-cream milk; skim or 2% milk will result in a watery consistency and won't set properly. The temperature of the milk when adding the starter is critical; if it's too hot, the yogurt will curdle; if it's too cold, it won't ferment. In colder climates, place the pots near a heater or use a fermentation setting on a multi-cooker set to 110Β°F. Avoid stirring the caramel once it starts browning to prevent crystallization; just swirl the pan gently.
π½οΈ Serving Suggestions
Serve chilled in traditional earthen pots for an authentic rustic experience. Pair with hot, fluffy Luchis (deep-fried flatbreads) for a classic Bengali breakfast contrast. Serve alongside a spicy Bengali fish curry or mutton curry to provide a cooling finish to the meal. Top with fresh pomegranate seeds for a burst of acidity and color. Enjoy as a standalone afternoon treat on a hot summer day.