During Tagore Jayanti, Bengal celebrates. Their homes light up with the freshness of sandalwood and soft melodies of Rabindra Sangeet. Poetic recitations happen in every home. Children, dressed in white and red, quote verses as they play around. In such an atmosphere, even the simplest things like a spoonful of mishti doi tastes magical. Tagore himself had a deep appreciation for the arts, for aesthetics and for tradition in line with imagination.
It’s the perfect day to reimagine a Bengali classic aka the Bengali mishti doi with Oreo twist. This is a dessert that nods respectfully to heritage yet dares to play with a hint of modern fun. At its core, thickened yogurt, mishti doi is sweetened, . But it’s more elegant than that. Caramelized sugar mingles with creamy milk to create a soft, subtle dessert. It’s richer than regular yogurt, without becoming overwhelming. It can be set in little clay pots. This dessert is a staple at any Bengali celebration, be it a marriage, a homecoming or a spiritual festival. On Rabindra Jayanti, it holds a special charm.
So why the Oreo fusion in such a special dish? Because tradition is not rigid, it lives and breathes. Tagore himself was a pioneer of modern who never hesitated to experiment with form, language, and thought. In that spirit, we add a layer of dark and crunchy biscuit crumble to the soft mishti doi. It’s an exciting play of textures, bringing together creamy and crunchy, sweet and slightly bitter. Think of the Oreo addition like adding a dramatic stanza to an otherwise simple poem.
This dessert is not just a culinary fusion; it’s an expression of your creativity. The Oreo base brings playfulness and a bite while the mishti doi anchors the dish in heritage and creaminess. Together, they are a culinary delight, and show how cultures blend and evolve. So here’s how you make this special dish:
Ingredients:
For the mishti doi base:
- 1 liter full-fat milk
- 200 grams condensed milk
- 4 tablespoons plain yogurt
- 4 tablespoons sugar (for caramelising)
For the Oreo layer:
- 10 Oreo biscuits
- 1 tablespoon butter (melted)
- A pinch of salt (optional, for balance)
Optional garnishes:
- Crushed pistachios
- A sprinkle of jaggery powder
- Edible rose petals
Method:
- First, caramelise the sugar. In a heavy-bottomed pan, heat the sugar gently until it melts and turns a golden brown color. Keep stirring and don’t let it stick to the bottom of the pan since it burns easily.
- Pour the milk into the caramel and stir well. The sugar will seize a bit but dissolve as the milk warms. Simmer it down to about three-quarters of its original volume. This slow thickening is what gives mishti doi its creamy texture.
- Once slightly cooled, stir in the condensed milk for sweetness and creaminess. Then turn off the heat and let the mixture cool to a lukewarm temperature.
- Now gently whisk in the yogurt. This makes it ready for fermentation.
- Pour this mixture into individual serving bowls or one large dish.
- Traditionally, mishti doi is set overnight in a warm spot. But for consistency, place the dish in a preheated oven at 100°C for about 30 minutes, then cool it and refrigerate for 6 hours.
- While it is cooling, crush the Oreo biscuits finely and mix with melted butter. You can crunch the Oreos in a blender to create a wet sand texture. Or you can place the Oreos in a zip lock bag and run a roller over it until it is crushed. Make sure you crush the Oreos with their cream inside. That automatically holds and binds the cookie crumbs. When you mix it in with the melted butter, it creates a strongly bound mixture. Add the a pinch of salt if using, for a slight contrast in taste, which will sing throughout the dessert. Now gently press this mixture into the base of your serving glasses or bowls using your fingers.
- Once your doi is set, spoon it carefully over the Oreo base.
- Garnish with pistachios or jaggery powder. Add a single pistachio or rose petal if you prefer. Or add chocolate chips on top, especially if serving to kids.
- Pair with Darjeeling tea and a live reading of one of Tagore’s poems.