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Home » Asian

Published: Jun 6, 2013 · Modified: Jul 31, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Mishti Doi | Bengali Sweet Yogurt

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Mishti Doi or Sweet yogurt is a popular dessert from the West Bengal region of India. The yogurt is fermented in the earthern pots to give it a beautiful thick texture. Made with just a few ingredients, this is a perfect dessert to serve on a hot summer day. 
 
Mishti Doi

Mishti doi is a very popular dessert in West Bengal and Bangladesh. This is a fermented sweet made with milk and brown sugar (Jaggery). Mishti is Sweet and doi means Dahi or yogurt. Yogurt is considered very auspicious and hence this dessert is made during pujas and weddings.

This sweet is made with thick and creamy condensed milk which is sweetened either by caramelized sugar or jaggery. It is fermented using fresh curds overnight. This is typically made in earthen pots , because the gradual evaporation of water through the porous walls of the pot enhances the thickness and creaminess of the yogurt. Adding the jaggery gives the sweet its pale golden color.

Mishti Doi 2

Preparation time - 10 mins
Cooking time - 20 mins plus time to ferment
Difficulty level - easy

Ingredients to make Mishti Doi -

  • Heavy cream - 2 cups
  • Full fat milk - 1 cup
  • Yogurt - ¼ cup
  • Jaggery - 1 cup (crushed)
Mishti Doi 3

Procedure -

  • In a muslin cloth lined colander, pour the yogurt and then gather the ends of the cloth and squeeze the excess water out from the yogurt. Tie this cloth in the kitchen faucet or any knob to let the all the water drip out of the yogurt. This step is optional, but doing so makes the Mishti doi more creamy.
yogurt
  • In a heavy bottom pan, combine the milk and the heavy cream and bring it to boil. Let it simmer in low heat until they get thicker and reduced (for about 20 mins).
milk and heavy cream
  • Now add the crushed jaggery and mix it well. Now you would see that the milk gets a pale golden color.
milk and heavy cream with jaggery
  • Turn off the flame and let the mixture cool down to lukewarm temperature.
  • Remove the yogurt from the cheese cloth and add it to this milk mixture.
thick yogurt
  • Whisk it well so the yogurt is distributed evenly and well mixed.
yogurt added to milk mixture
  • Now pour it into individual clay pots or ramekins and cover it with aluminum foil. Place it in a warm spot and let it ferment for about 12 hrs. This yogurt takes longer to ferment than the regular unsweetened yogurt.
mishti doi setting in mud pots
  • Once set refrigerate it and then serve cold. It could be refrigerated for up to a week.
Mishti Doi topped with saffron

Expert tips and FAQ's

  • Mishti doi can be made with just milk alone, but it would take longer time to reduce the milk to about half its original quantity.
  • Instead of jaggery brown sugar or caramelized sugar can also be used.
  • This takes longer time to ferment. So make sure you do not disturb the containers or shake it in between.

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Mishti Doi in a mud pots with flowers.

Mishti Doi | Bengali Sweet Yogurt

Mishti Doi, a Bengali dessert is a traditional and famous all over in India as well as in Bangladesh. It can be made for any festivals or party. The dessert's sweetness is lent from lightly caramelised sugar and traditionally the curd is set in earthen pots.
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Course: Dessert, Diwali Recipes, Easy recipe, Festival Recipes
Cuisine: Asian, Indian
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 20 minutes
fermenting time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 8 servings
Calories: 334kcal
Author: Sandhya Ramakrishnan

Equipment

  • Heavy bottom pan
  • spatula
  • Cheese cloth
  • hand blender

Ingredients

  • 2 cups Heavy cream
  • 1 cup Full fat milk
  • ¼ cup Yogurt
  • 1 cup Jaggery

Instructions

  • In a muslin cloth lined colander, pour the yogurt and then gather the ends of the cloth and squeeze the excess water out from the yogurt. Tie this cloth in the kitchen faucet or any knob to let the all the water drip out of the yogurt. This step is optional, but doing so makes the Mishti doi more creamy.
  • In a heavy bottom pan, combine the milk and the heavy cream and bring it to boil. Let it simmer in low heat until they get thicker and reduced (for about 20 mins).
  • Now add the crushed jaggery and mix it well. Now you would see that the milk gets a pale golden color.
  • Turn off the flame and let the mixture cool down to lukewarm temperature.
  • Remove the yogurt from the cheese cloth and add it to this milk mixture.
  • Whisk it well so the yogurt is distributed evenly and well mixed.
  • Now pour it into individual clay pots or ramekins and cover it with aluminum foil. Place it in a warm spot and let it ferment for about 12 hrs. This yogurt takes longer to ferment than the regular unsweetened yogurt.
  • Once set refrigerate it and then serve cold. It could be refrigerated for up to a week.

Notes

Expert tips and FAQ's
  • Mishti doi can be made with just milk alone, but it would take longer time to reduce the milk to about half its original quantity.
  • Instead of jaggery brown sugar or caramelized sugar can also be used.
  • This takes longer time to ferment. So make sure you do not disturb the containers or shake it in between.

Nutrition

Calories: 334kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 39mg | Potassium: 97mg | Sugar: 27g | Vitamin A: 932IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

 

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Reader Interactions

Comments

  1. Chef Mireille says

    June 10, 2013 at 2:31 am

    another creamy and delicious looks sweet from the Bengalis!

    Reply
  2. Kalyan says

    June 09, 2013 at 10:02 am

    looks awesome and deliciously mouthwatering!

    Reply
  3. Suma Gandlur says

    June 08, 2013 at 9:29 pm

    Love the pictorial presentation of the recipe. I was assuming that this was a baked recipe.

    Reply
  4. Saras says

    June 08, 2013 at 4:45 am

    My Fav..delectable dessert..

    Reply
  5. Gayathri Ramanan says

    June 07, 2013 at 11:37 pm

    looks so yummy..wonderful presentation

    Reply
  6. Neela says

    June 07, 2013 at 2:50 pm

    Lovely recipe with wonderful clicks.

    Reply
  7. rekhas kitchen says

    June 07, 2013 at 7:39 am

    Wow very beautifil pictures and love those pots. I am a big fav of this sweet curd.

    Reply
  8. Wer SAHM says

    June 07, 2013 at 1:53 am

    wow Sandhya rocking dear, what a beautiful presentation and yogurt in pot is super tempting one....

    Reply
  9. Harini-Jaya R says

    June 06, 2013 at 10:51 pm

    Lovely props and pictures..Love the sinful misti doi!

    Reply
  10. Nivedhanams Sowmya says

    June 06, 2013 at 4:59 pm

    You just answered my question... I was thinking that mishit doi and shrikand is very similar.. Now I see that mishit doi is so elaborate and involves cream and jiggery... thanks for sharing this delicious recipe... will surely try it!!!
    Sowmya
    Event - Authentic Indian Sweets w giveaway

    Reply
  11. Srivalli says

    June 06, 2013 at 4:34 pm

    Lovely pics Sandhya..I love mishti doi and remember the times I made them at home..very nice..

    Reply
  12. Hema says

    June 06, 2013 at 10:56 am

    It is such an interesting dish.. never heard of yogurt that sets with jaggery.. Should give this a try.. I am sure I too will blog about it soon

    Reply
  13. divya says

    June 06, 2013 at 3:15 pm

    looks fabulous!

    Reply
  14. Priya Anandakumar says

    June 06, 2013 at 8:54 am

    Wow Sandhya, looks awesome and stunning. Love the cute little pots and mishti doi is just mouth watering.

    Reply
  15. Priya Suresh says

    June 06, 2013 at 7:39 am

    Such a delightful and fantastic mishti doi, lovely setup.

    Reply
  16. Jayashree says

    June 06, 2013 at 5:48 am

    Lovely presentation.

    Reply
  17. Nisha says

    June 06, 2013 at 5:33 am

    Beautiful presentation

    Reply
  18. Preety says

    June 06, 2013 at 5:02 am

    very beautifully presented...

    Ongoing Giveaway:-

    https://preetyskitchen.blogspot.com/2013/06/my-first-giveaway.html

    Reply
  19. Swathi Iyer says

    June 06, 2013 at 3:47 am

    Delicious misthi doi, Your presentation is really authentic.

    Reply
  20. Sona S says

    June 06, 2013 at 2:52 am

    delicious and nice presentation.

    Reply
  21. Pavani N says

    June 06, 2013 at 2:50 am

    I was just thinking about mishti doi this morning after I made 2 containers of yogurt. I'm the only one to eat all that yogurt and was thinkng if I should make mishti doi..
    Love those matkis and your presentation.. Looks delicious.

    Reply
  22. Akila says

    June 06, 2013 at 2:48 am

    Very inviting one

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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