📝 About This Recipe
Mishti Doi is the crown jewel of Bengali sweets, a fermented nectar that perfectly balances the deep, smoky notes of caramelized sugar with the cooling tang of thick yogurt. Traditionally prepared in earthen pots to absorb excess moisture, this dessert achieves a dense, fudge-like consistency that is unmatched by any store-bought version. It is an essential finale to any festive meal in West Bengal and Bangladesh, offering a sophisticated sweetness that lingers beautifully on the palate.
🥗 Ingredients
The Dairy Base
- 1 liter Full-cream Whole Milk (high fat content is essential for creaminess)
- 2 tablespoons Greek Yogurt or Thick Hung Curd (this is the starter culture; must be at room temperature)
- 1/4 cup Milk Powder (optional, for extra richness and body)
The Sweetener & Flavor
- 1/2 cup Granulated Sugar (for the caramelization process)
- 1/4 cup Granulated Sugar (to be added directly to the milk)
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 tablespoon Water (to help start the caramel)
Garnish
- 5-6 pieces Pistachios (slivered)
- 1 pinch Saffron Strands (optional, for a royal touch)
👨🍳 Instructions
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1
Pour the 1 liter of full-cream milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
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2
Once boiling, add the 1/4 cup of sugar and the crushed cardamom pods. Lower the heat and let the milk simmer, stirring occasionally to prevent burning at the bottom.
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3
Continue to reduce the milk until it has thickened and reduced to approximately 60-70% of its original volume (about 600-700ml). This should take 20-25 minutes.
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4
While the milk is reducing, prepare the caramel. In a separate small, light-colored saucepan, add 1/2 cup of sugar and 1 tablespoon of water.
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5
Heat the sugar on low-medium heat without stirring. You can swirl the pan occasionally. Watch closely as the sugar melts and turns into a deep amber/golden brown liquid.
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6
Once the caramel is a rich reddish-brown (be careful not to burn it), immediately take 1/2 cup of the hot reducing milk and carefully pour it into the caramel. It will bubble and steam vigorously, so stay back.
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7
Whisk the caramel-milk mixture until smooth, then pour this back into the main pot of reducing milk. The milk will instantly turn a beautiful beige-peach color.
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8
Turn off the heat. If using milk powder for extra thickness, whisk it in now until no lumps remain. Remove the cardamom pods if you prefer a smooth texture.
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9
Let the milk cool down until it is lukewarm. You should be able to dip your pinky finger in and hold it comfortably for 10 seconds (approx. 40-45°C or 105-110°F).
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10
In a small bowl, whisk the 2 tablespoons of yogurt starter until smooth. Add a little of the lukewarm milk to the yogurt, mix, and then pour the yogurt mixture into the main pot of milk. Whisk thoroughly to ensure the culture is evenly distributed.
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11
Pour the mixture into individual terracotta/earthen pots or a large ceramic bowl. Earthen pots are preferred as they soak up excess moisture, making the doi thicker.
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12
Cover the pots with foil or a lid. Place them in a warm, draft-free place (like an oven with the light on) and let them sit undisturbed for 8 to 12 hours until set.
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13
Once the doi is set and doesn't wobble when tilted, move the pots to the refrigerator. Chill for at least 4 hours before serving; this firmest the texture and develops the flavor.
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14
Garnish with slivered pistachios and saffron before serving cold.
💡 Chef's Tips
Always use full-fat milk; low-fat milk will result in a watery, runny yogurt that lacks the signature mouthfeel. If your caramel hardens when adding to the milk, simply heat it gently and stir until it dissolves back into the liquid. The temperature of the milk when adding the starter is critical; if it's too hot, the bacteria will die, and if it's too cold, it won't ferment. In colder climates, wrap the pots in a thick towel or woolens to maintain the warmth necessary for fermentation. Do not stir or move the pots at all during the 8-12 hour setting period, as this breaks the structure of the curd.
🍽️ Serving Suggestions
Serve chilled in the original earthen pots for an authentic rustic aesthetic. Pair with 'Luchi' (deep-fried flatbread) for a traditional Bengali festive breakfast contrast. Follow a heavy meal of Fish Curry and Rice with this as a cooling digestive dessert. Serve alongside a platter of fresh seasonal fruits like mango slices or lychees. Enjoy with a hot cup of Darjeeling tea to balance the creamy sweetness.