📝 About This Recipe
Mishti Doi is the crown jewel of Bengali sweets, a fermented caramel yogurt that is as much an experience as it is a dessert. Originating from the Bengal region of India, this delicacy is prized for its thick, silken texture and the deep, smoky sweetness of caramelized sugar. Traditionally set in earthen pots to absorb excess moisture, it offers a cool, refreshing finish that is the perfect antidote to a spicy meal.
🥗 Ingredients
The Dairy Base
- 1 liter Full-fat whole milk (Higher fat content ensures a creamier set)
- 1/4 cup Heavy cream (Optional, for extra richness)
- 2 tablespoons Greek yogurt or hung curd (Used as a starter culture; must be fresh and not too sour)
The Caramel & Sweetener
- 1/2 cup Granulated white sugar (For the caramelization process)
- 1/4 cup Jaggery (Nolen Gur) or brown sugar (Adds a rustic, earthy depth)
- 1 tablespoon Water (To help the sugar melt evenly)
Aromatics & Garnish
- 4-5 pieces Green cardamom pods (Crushed lightly)
- 1 pinch Saffron strands (For a subtle floral note)
- 1 tablespoon Pistachios (Slivered for garnish)
- 1 tablespoon Almonds (Blanched and slivered)
👨🍳 Instructions
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1
Begin by preparing your yogurt starter. Place the yogurt in a fine-mesh sieve or cheesecloth for 15 minutes to drain excess whey, resulting in a thick 'hung curd'. Whisk it until completely smooth and set aside.
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2
In a heavy-bottomed saucepan, bring the milk and heavy cream to a boil over medium-high heat. Add the crushed cardamom pods.
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3
Reduce the heat to medium-low and simmer the milk, stirring frequently to prevent scorching, until it reduces to about 2/3 of its original volume (approx. 20-25 minutes). This concentration is key for a thick texture.
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4
While the milk is reducing, start the caramel. In a separate small, light-colored pan, combine the 1/2 cup sugar and 1 tablespoon of water over medium heat.
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5
Do not stir the sugar; instead, swirl the pan gently. Watch closely as it melts and turns into a deep amber/golden brown syrup. Be careful not to burn it, as it can turn bitter quickly.
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6
Carefully pour about 1/2 cup of the hot, reduced milk into the caramel. The mixture will bubble and steam violently, so stand back. Stir vigorously until the caramel is fully dissolved into this small portion of milk.
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7
Pour this caramel-milk mixture back into the main pot of reduced milk. Add the jaggery (or brown sugar) and saffron. Stir until everything is well incorporated and the milk has a beautiful pale brown hue.
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8
Turn off the heat and let the milk cool down. This is the most critical step: the milk should be lukewarm (about 110°F or 43°C). If it is too hot, it will kill the yogurt bacteria; if too cold, it won't set.
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9
Once lukewarm, remove the cardamom pods. Add the whisked yogurt starter to the milk and whisk thoroughly for 1-2 minutes until the mixture is frothy and the starter is evenly distributed.
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10
Pour the mixture into individual earthen clay pots (bhar) or a single large ceramic bowl. Clay pots are traditional because they breathe and absorb extra moisture, making the doi thicker.
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11
Cover the pots tightly with aluminum foil or a lid. Place them in a warm, draft-free spot. An unheated oven with the light turned on is an ideal environment.
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12
Allow the Mishti Doi to ferment undisturbed for 8 to 12 hours. In colder climates, you may need to wrap the pots in a warm towel.
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13
Once set (it should jiggle slightly but hold its shape), transfer the pots to the refrigerator. Chill for at least 4 hours before serving; this firms up the texture and develops the flavor.
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14
Just before serving, garnish with slivered pistachios and almonds for a delightful crunch against the creamy yogurt.
💡 Chef's Tips
Always use full-fat milk; skim or 2% milk will result in a watery, runny yogurt. Ensure the yogurt starter is at room temperature before whisking it into the milk to prevent clumping. If your kitchen is very cold, place the pots in a container of warm water (bain-marie) inside the oven to maintain a steady temperature. Avoid moving or shaking the pots during the fermentation process, as this can break the structure of the curd. If using Nolen Gur (date palm jaggery), ensure it is high quality to avoid curdling the milk prematurely.
🍽️ Serving Suggestions
Serve chilled in the original clay pots for an authentic rustic aesthetic. Pair with a few pieces of crunchy 'Sondesh' for a complete Bengali dessert platter. Enjoy as a cooling digestive after a heavy meal of Luchi and Alur Dom. A garnish of dried edible rose petals adds a sophisticated, modern touch. Serve alongside a glass of chilled water or a light Darjeeling tea.