Mishti Doi Recipe: Bengali Caramelised Sweet Yogurt
The caramel gives mishti doi its colour and flavour.
In This Guide
Did You Know?
Mishti doi is a Bengali sweetened yogurt. Caramelising the sugar gives it a light brown colour and a toasty sweetness. It is traditionally set in earthen pots, which absorb some moisture and give a thicker set, and the dish is a fixture at celebrations in Bengal.
Mishti Doi Recipe Ingredients
- 500 ml full-fat milk
- 1/3 cup sugar, divided
- 2 tbsp thick plain curd as starter
- 1 tbsp warm water
Method
- Caramelise 2 tbsp of the sugar in a pan until amber, then carefully add warm water.
- Add the milk and remaining sugar and reduce to about 3/4 of its volume.
- Cool to lukewarm (about 40°C).
- Whisk in the curd and pour into cups.
- Cover and keep in a warm place for 8 hours until set, then chill.
A Tip Worth Knowing
The milk must be just lukewarm. Too hot and the curd won’t set.
Common Mistakes to Avoid
- Adding the starter to hot milk. It kills the culture and the yogurt will not set.
- Moving the pots while they set. It can break the set.
- Burning the caramel. It turns bitter.
Storage and Reheating
Keeps for 3 to 4 days in the fridge. Serve chilled.
Quick Answers
Do I need an earthen pot?
No. Steel or glass cups work, but earthen pots give a thicker set.
Why did my mishti doi not set?
The milk may have been too hot or too cold when the starter went in. Aim for lukewarm.
Cookware Note
Reduce the milk in a triply stainless steel cookware pan to avoid scorching.
Shop Triply Stainless Steel Cookware →
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