📝 About This Recipe
Hailing from the heart of Bengal, Mishti Doi is more than just a dessert; it is a cultural icon defined by its thick, silky texture and distinct smoky caramel sweetness. Unlike plain yogurt, this delicacy is crafted by reducing full-fat milk until creamy and infusing it with hand-burnt sugar before a slow fermentation process. Traditionally set in earthen pots which absorb excess moisture, the result is a dense, fudge-like yogurt that melts on the tongue with a complex, malty finish.
🥗 Ingredients
The Dairy Base
- 1 liter Full-fat Whole Milk (Preferably buffalo milk or high-fat cow milk for maximum creaminess)
- 2 tablespoons Thick Greek Yogurt or Hung Curd (Used as the starter culture; must be fresh and not too sour)
The Sweetener & Caramel
- 1/2 cup Granulated Sugar (For the milk reduction)
- 3 tablespoons Granulated Sugar (Specifically for making the caramel syrup)
- 1 tablespoon Water (To help the caramelize the sugar evenly)
Aromatics & Garnish
- 1/2 teaspoon Green Cardamom Powder (Freshly ground for the best aroma)
- 1 pinch Saffron Strands (Optional, for a royal touch)
- 8-10 pieces Pistachios (Slivered for garnish)
- 5 pieces Almonds (Blanched and slivered)
👨🍳 Instructions
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1
Begin by placing the 2 tablespoons of yogurt in a fine-mesh strainer over a bowl for 20 minutes to remove excess whey. This ensures your Mishti Doi is thick and not watery.
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2
In a heavy-bottomed pan, pour the 1 liter of milk and bring it to a gentle boil over medium heat, stirring frequently to prevent the bottom from scorching.
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3
Once boiling, add the 1/2 cup of sugar and the cardamom powder. Reduce the heat and simmer the milk until it reduces to about half of its original volume (approx. 500-600ml). It should look thick and slightly off-white.
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4
While the milk is reducing, prepare the caramel. In a separate small saucepan, combine 3 tablespoons of sugar and 1 tablespoon of water. Heat over medium-low without stirring.
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5
Watch the sugar closely. Once it melts and turns a deep amber/golden brown color, immediately remove it from the heat. Do not let it turn black or it will taste bitter.
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6
Carefully pour about 1/2 cup of the hot reduced milk into the caramel. It will hiss and steam, so be cautious. Stir vigorously until the caramel dissolves into the milk.
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7
Pour this caramel-milk mixture back into the main pot of reduced milk. Stir well to achieve a uniform light brown, cafe-au-lait color. Turn off the heat.
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8
Allow the milk to cool down until it is lukewarm. The ideal temperature is around 40-45°C (105-110°F)—you should be able to keep a clean finger in the milk comfortably for 10 seconds.
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9
In a small bowl, whisk the hung curd (starter) until smooth. Add a ladle of the lukewarm milk to the curd and whisk again to ensure there are no lumps.
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10
Incorporate the curd mixture into the main pot of lukewarm milk. Whisk gently but thoroughly to ensure the culture is evenly distributed.
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11
Pour the mixture into individual terracotta or clay pots (traditional) or a glass/ceramic bowl. Clay pots are preferred as they absorb moisture, making the yogurt denser.
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12
Cover the pots with aluminum foil or a breathable cloth. Place them in a warm, draft-free spot. An unlit oven with the light on is a perfect incubation chamber.
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13
Allow the yogurt to set for 6 to 8 hours (or overnight). Avoid moving or shaking the pots during this time.
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14
Once set, the yogurt should be firm. Move the pots to the refrigerator for at least 3-4 hours before serving. Chilling firms the texture and enhances the flavor.
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15
Garnish with slivered pistachios, almonds, and a few strands of saffron just before serving chilled.
💡 Chef's Tips
Always use full-cream milk; low-fat milk will result in a runny, watery texture. The temperature of the milk when adding the starter is critical: if it's too hot, it kills the bacteria; if too cold, it won't set. For a deeper color and flavor, use Nolen Gur (date palm jaggery) instead of sugar caramel during the winter months. If you live in a cold climate, wrap the pots in a thick towel or use a yogurt maker/Instant Pot on the 'Yogurt' setting. Avoid using a sour starter; a fresh, mild yogurt starter ensures the Mishti Doi is sweet and creamy rather than tangy.
🍽️ Serving Suggestions
Serve chilled in the original terracotta pots for an authentic rustic experience. Pair with hot, puffy Luchis (deep-fried flatbread) for a traditional Bengali breakfast contrast. Serve as a cooling palate cleanser after a spicy fish curry or mutton kosha meal. Top with a drizzle of honey or fresh mango slices for a modern fruit-forward twist. Enjoy alongside other Bengali sweets like Rasgulla or Sandesh during festive occasions like Durga Puja.