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Mishti Doi (sweet yoghurt) is one of the most famous Bengali sweets and is widely popular as a dessert. Simple to look but rich in taste, Mishti Doi is quite different from other sweets. Though easily available in packaged form these days, old-timers still like it in the traditional way — served in earthen pots that soak up all the loose water and leaves the rich and sweetness to devour. You usually get this only in shops specialising in Bengali sweets, but it is an extremely simple dish and can be easily made at home. Here goes the recipe.

Mishti Doi

Mishti Doi

Milk: 1 litre (full cream)
Sugar: 6 tablespoons
Curd/yoghurt: 2 tablespoons

Preparation: Boil the milk with 4 tablespoons of sugar and reduce it to half. Now heat a pan and caremalise 2 tablespoons of sugar. Add the boiling milk to the caremalised sugar and stir till the sugar completely dissolves. Let the milk cool down to room temperature. Now mix in the yoghurt and pour it into an earthen pot and leave it overnight. Once set, refrigerate it for a couple of hours and serve chilled.

LAST WORDS: Do not add yoghurt when the milk is hot, it will curdle. The amount of sugar can be increased or reduced to suit your taste. A little more sugar or less while caremalising it can bring the shade you want to bring to your Mishti Doi. instead of one big earthen pot, you can use or 4-6 small ones.