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.
Servings: 8 servings
- 2 cups Heavy cream
- 1 cup Full fat milk
- ¼ cup Yogurt
- 1 cup Jaggery
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.
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.
Calories: 334kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 39mg | Potassium: 97mg | Sugar: 27g | Vitamin A: 932IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg