Sweet Mishti Doi with a Hint of Dairy Milk Chocolate

Written by Aarushi Agrawal | August 15, 2025

Few desserts can rival the comforting allure of mishti doi, a classic Bengali sweet made with caramelized sugar and thickened curd. Traditionally served chilled in earthen pots, mishti doi is known for its rich flavor, dense consistency, and mildly tangy sweetness. At its core, mishti doi is a sweetened and fermented yogurt dessert. What differentiates it from regular sweet curd is the process of reducing and caramelizing milk before fermentation. This gives the dish its characteristic color and depth of flavor. It's slow food at its finest -- rich, layered, and patient. The consistency is another signature element. Unlike soft and watery curd, mishti doi is dense, creamy, and holds its shape even when scooped with a spoon. When prepared well, it carries subtle notes of caramel and tang, making it a deeply satisfying dessert on its own.

But for those who love experimenting in the kitchen, the idea of reinventing this beloved dish with modern elements can open up exciting culinary possibilities. One such twist is preparing mishti doi with raisins and Dairy Milk touch, a fusion dessert that combines nostalgia with a chocolatey surprise. Adding a hint of chocolate to a traditional Indian dessert might sound bold, but it can elevate mishti doi into something uniquely indulgent. With the sweetness of caramelized milk, the chewiness of soaked raisins, and a drizzle of melted Dairy Milk chocolate, this reinterpretation offers a harmonious blend of old and new.

The ingredients

To make a version of mishti doi with raisins and Dairy Milk, selecting good quality ingredients is crucial. Begin with full fat milk, since its richness is vital for achieving the thick consistency mishti doi demands. Next, use thick curd or Greek yogurt as your starter culture. The sugar should ideally be jaggery or caramelized sugar for authenticity, but you can also use brown sugar if jaggery isn't available. The raisins add both texture and a mild burst of sweetness that balances the tartness of the curd. Soaking them beforehand ensures they become plump and soft, adding a pleasant chew to each bite. The twist comes with the Dairy Milk chocolate. Choose the regular milk chocolate variety for a creamy, mellow flavor. The idea isnÕt to overwhelm the mishti doi but to add a gentle cocoa note that enriches the taste and aroma

Method:

1. First, reduce the milk. Pour one liter of full fat milk into a heavy bottomed pan. Bring it to a boil, then reduce the flame and simmer until the milk reduces to about 2/3 of its original quantity. Stir frequently to prevent burning. This process thickens the milk and concentrates its flavor.
2. In a separate pan, heat about 1/2 cup of sugar or jaggery until it melts and turns amber in color. Slowly add a ladle of hot milk to the caramelized sugar while stirring continuously. Be careful, as it will sputter. Once it dissolves, add this mixture back into the reduced milk.
3. While the milk cools, soak 2 tablespoons of raisins in warm water or a bit of warm milk. This softens them and prevents them from absorbing too much moisture from the final dessert.
4. Melt 4 squares of Dairy Milk chocolate using a double boiler or microwave. Once the milk is lukewarm, but not hot, whisk in the melted chocolate thoroughly. The aim is to blend it without curdling the milk.

5. After integrating the chocolate and ensuring the milk is at a comfortably warm temperature, stir in 2 tablespoons of thick curd or Greek yogurt. Add the soaked raisins, reserving a few for garnish. Pour the mixture into clay pots or small glass jars.

6. Cover and keep in a warm place for 8 hours or overnight. The fermented curd should be firm and slightly jiggly, with a rich hue from the caramel and chocolate. Refrigerate for a few hours before serving.
7. Once chilled, garnish the mishti doi with raisins and a drizzle of melted Dairy Milk. You can also grate a bit of chocolate on top or sprinkle some chopped nuts for a more festive appearance. The cool, creamy texture paired with sweet raisins and the velvety undertones of Dairy Milk makes each spoonful a delight.

8. The presentation matters too. Serving in traditional terracotta pots enhances not just the aesthetic but also the flavor, thanks to the natural cooling and slight earthy aroma the clay imparts.