Mishti Doi
Mishti Doi
Mishti Doi is a traditional Bengali dessert made by fermenting sweetened milk with curd. It has a smooth, creamy texture and a rich caramel flavor that comes from caramelised sugar or jaggery.
To make mishti doi, you have to boil milk, sweeten it with caramelised sugar or jaggery, and let it cool until warm. Mix in a little curd, pour it into bowls, and leave it to set before chilling.
You can make mishti doi with condensed milk by boiling milk with condensed milk and letting it cool until warm. Later, stir in fresh curd, pour the mixture into serving bowls, and allow it to set before refrigerating.
You can make mishti doi in an oven by mixing the warm milk and curd, and placing the bowls in an oven on the lowest warm setting. The gentle warmth is important to let the mishti doi set evenly.
You can make mishti doi with jaggery by boiling the milk and letting it cool slightly before adding melted jaggery. Later, mix in fresh curd once the milk becomes warm, then leave it undisturbed until the mishti doi sets.
Yes. You can use toned milk, but full-fat milk gives a thicker and creamier texture. If you use toned milk, you should simmer it for a little longer to make it richer.
Mishti doi contains milk and sugar, so it is best enjoyed in moderation. Having it occasionally as part of a balanced diet is a better choice than eating large portions regularly.
Mishti Doi usually takes 6–8 hours to set in a warm place. After it sets, refrigerate it for a few hours before serving to get the best flavor and texture.
You need to replace sugar with melted jaggery after the boiled milk cools a little bit. This prevents the milk from curdling and gives the mishti doi a rich and earthy sweetness.
If you want to give Mishti Doi a chocolate twist, Cadbury Bournville is a perfect choice. Its rich cocoa flavor pairs well with the creamy yoghurt and caramel notes without making the dessert very sweet.