Mishti Doi in Bengali can be literally translated into sweet yoghurt in English. This lovely dessert is synonymous with West Bengal in India, and is amongst the most well-known. These days it is rarely prepared at home, as it is easily available in markets. But home-made recipes by far outpace anything available outside. Mishti Doi is prepared using milk (doodh), lightly laced with the flavour of addictive caramelised sugar (cheeni). It is prepared by boiling milk until it slightly thickens, sweetening with sugar, and allowing it to ferment overnight. Traditionally, small earthen pots were used as the container for storing Mishti Doi, as water evaporates gradually through its porous walls. This in turn thickens the yoghurt, and gives it a nice earthy and authentic flavour. I have just used three main ingredients in this simple recipe; I have skipped adding any aromatic spices to the curds. The best part about Mishti Doi is that it has a mild, sweet taste and leaves a light flavour on the tongue. It is considered to be an auspicious dessert, and hence prepared during festivities like Durga Pooja and Lakshmi Pooja. It’s just the perfect dessert for you to curl up with while reading a book at night. Trust me; it will make you feel better off than you were before.
How to make Mishti Doi
|Whole milk||1 litre|
|Curd (dahi)||3-4 table spoon|
|Sugar (chini)||250 gm|
- 1. Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume.
- 2. Stir frequently to prevent the milk from burning.
- 3. Once done, cool the milk till it is just lukewarm.
- 4. Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramelize (brown).
- 5. Remove from the fire, add the reduced milk to this caramelized sugar and mix well. Now add 3-4 table spoon of curd to the mixture and stir gently to mix.
- 6. Pour into the desired container (If possible use earthenware pot for authentic result) and keep Mishti Doi to set for 5-6 hours at room temperature.
- 7. When Mishti Doi has set and is firm, chill for a few hours and then serve.