Mishti Doi is also known as Mitha Dahi meaning sweet yogurt. It is a staple of Bengali cuisine and is usually prepared for special events like weddings, Bengali New Year (Pohela Baisakh), and Durga Puja. It is also a Janmashtami food for Krishna.
Mishti Doi, a dessert from Bengal, is well-known throughout India. This can be prepared for celebrations or served as a snack after meals. We can guarantee that this will satiate your palate.
Every candy store in Kolkata sells mishti doi. Small or Large usually concludes with a joyous Bengali lunch, regardless of the occasion. This particular brand of sugar-sweetened light brown yogurt stirs up emotions in us and is even regarded as lucky.
Even though the misti doi recipe only calls for three ingredients and the preparation is straightforward and hassle-free, you’ll need patience to produce this delicious treat because the yogurt needs to be set for around 12 hours.
INGREDIENTS
- 1 Liter Milk
- 3/4 cup Sugar OR 1 cup jaggery grated
- 1 tablespoon Curd, dahi, or yogurt, whisked
- 1 tablespoon Water
INSTRUCTION
- Put a heavy bottom pan on the fire to start preparing the Recipe. On medium heat, add the milk and cook it.
- Add the remaining sugar to the milk after setting aside a third of it. As the milk is heating up, let it dissolve.
- Reduce the heat and let the milk continue to boil until it has been reduced in half. Then turn the heat off and set it aside.
- Add the saved sugar to another pan, then turn the heat on. Maintaining a low to medium heat will allow the sugar to warm up and melt.
- You’ll see that it gradually turns brown and begins to caramelize
- Remove the sugar from the fire when it turns light golden and frothy, then stir in a tablespoon of water before adding it to the reduced milk.
- As you incorporate, thoroughly stir.
- Allow the milk to cool down until it is comfortable to dip your finger in. Keep the milk at room temperature; do not store it in the fridge.
- Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.
- Once the yogurt is smooth, add a tiny quantity of the heated milk and mix.
- Pour all of the yogurt mixtures into the milk, whisking until there are no lumps visible.
- Your preferred container should receive the mixture. could be steel, galvanized steel, ceramic, or earthenware.
- Allow the milk to gently cool. After that, stir thoroughly before adding the yogurt and transferring the mixture to glass or earthenware bowls.
- For a few hours, allow the doi to sit in a warm location. Once the Mishti Doi has set, place it in the refrigerator and serve cold.
Notes
- Select the right kind of yogurt: Use whole milk and full-fat yogurt for a rich and creamy texture. Greek yogurt or hung curd works well too.
- Sweetener choice: Traditionally, Mishti Doi is sweetened with jaggery or date palm sugar (nolen gur) for its distinctive flavor. You can also use regular sugar or a combination of sugar and jaggery according to your preference.
- Caramelization: To achieve the characteristic caramelized flavor, melt the sweetener in a heavy-bottomed pan on low heat until it turns golden brown. Stir continuously to prevent burning.
- Slow-cooking: After caramelizing the sweetener, let it cool slightly and then mix it with the yogurt. Allow the mixture to ferment at room temperature for several hours, preferably overnight. This slow fermentation process givesa unique taste and texture.
- Use an earthen pot: Traditionally, Mishti Doi is set in an earthen pot (matka), which enhances the flavor and helps in achieving the desired consistency. If you don’t have an earthen pot, you can use a glass or ceramic container.
- Temperature control: Maintain a warm and consistent temperature while fermenting. Keep it in a warm place or use a warm water bath to ensure proper fermentation.
- Avoid disturbing the fermentation process: Once you have set the Mishti Doi for fermentation, avoid disturbing it unnecessarily. Opening the container frequently can affect the fermentation process.
- Garnish creatively: Serve Mishti Doi chilled and garnish it with finely chopped nuts like pistachios or almonds. You can also sprinkle some saffron strands on top for an extra touch of elegance.
variation:
- Fruit-infused: Blend your favorite fruits like mango, strawberry, or banana into a puree and mix it with the yogurt before fermentation. This will add a fruity flavor and a vibrant color to your Mishti Doi.
- Nutty: Add a crunch to your Mishti Doi by mixing in chopped nuts like almonds, pistachios, or cashews. You can also toast the nuts before adding them to enhance their flavor.
- Spiced: Infuse your Mishti Doi with aromatic spices like cardamom, cinnamon, or nutmeg. Add these spices to the sweetened yogurt mixture before fermentation for a warm and comforting flavor.
- Coffee or Chocolate: If you’re a coffee or chocolate lover, incorporate these flavors into your Mishti Doi. Mix in instant coffee powder or cocoa powder with the sweetened yogurt before fermentation to create a delightful coffee or chocolate twist.
FAQs
- Q: Can I use regular sugar instead of jaggery?
A: Yes, you can use regular sugar instead of jaggery. However, jaggery is commonly used in traditional mishti doi recipes to give it a unique flavor.
- Q: How long does it take to make mishti doi?
A: The preparation time is usually about 10-15 minutes, but the fermentation process can take anywhere from 6-12 hours depending on the temperature and humidity.
- Q: How long does mishti doi last?
A: Mishti doi can be stored in the refrigerator for up to 2-3 days. Make sure to cover the container with a lid or plastic wrap to prevent it from drying out.
Mishti Doi Recipe
Mishti doi is a traditional sweet dessert from West Bengal, India. It is made by fermenting sweetened milk and yogurt in earthen pots, giving it a thick and creamy texture with a slightly tangy taste.
Ingredients
- 1 Liter Milk
- 3/4 cup Sugar OR 1 cup jaggery grated
- 1 tablespoon Curd, dahi, or yogurt, whisked
- 1 tablespoon Water
Instructions
- Put a heavy bottom pan on the fire to start preparing the Mishti Doi Recipe. On medium heat, add the milk and cook it.
- Add the remaining sugar to the milk after setting aside a third of it. As the milk is heating up, let it dissolve.
- Reduce the heat and let the milk continue to boil until it has been reduced in half. Then turn the heat off and set it aside.
- Add the saved sugar to another pan, then turn the heat on. Maintaining a low to medium heat will allow the sugar to warm up and melt.
- You’ll see that it gradually turns brown and begins to caramelize
- Remove the sugar from the fire when it turns light golden and frothy, then stir in a tablespoon of water before adding it to the reduced milk.
- As you incorporate, thoroughly stir.
- Allow the milk to cool down until it is comfortable to dip your finger in. Keep the milk at room temperature; do not store it in the fridge.
- Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.
- Once the yogurt is smooth, add a tiny quantity of the heated milk and mix.
- Pour all of the yogurt mixtures into the milk, whisking until there are no lumps visible.
- Your preferred container should receive the mixture. could be steel, galvanized steel, ceramic, or earthenware.
- Allow the milk to gently cool. After that, stir thoroughly before adding the yogurt and transferring the mixture to glass or earthenware bowls.
- For a few hours, allow the doi to sit in a warm location. Once the Mishti Doi has set, place it in the refrigerator and serve cold.
NUTRITION
| Calories | 1532 kcal |
| Carbohydrates | 134.9 gm |
| Proteins | 64.6 gm |
| Fat | 82.2 gm |
| Carbs | 50 gm |
Also read:
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- Rasam powder (Homemade Rasam Podi)
- Carrot chutney recipe
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