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A classic Bengali dessert, this sweet yogurt has a beautiful caramel color and a rich, creamy texture. It's made by reducing milk, sweetening it with caramelized sugar, and allowing it to set naturally. A truly delightful and authentic treat that requires patience but rewards with incredible flavor.
For 4 servings
Reduce the Milk
Caramelize Sugar and Combine
Cool the Milk and Prepare Culture
A classic Bengali dessert, this sweet yogurt has a beautiful caramel color and a rich, creamy texture. It's made by reducing milk, sweetening it with caramelized sugar, and allowing it to set naturally. A truly delightful and authentic treat that requires patience but rewards with incredible flavor.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 356.07 calories per serving with 8.56g of protein, it's a moderately challenging recipe perfect for dessert.
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Inoculate and Set the Yogurt
Ferment the Mishti Doi
Chill and Serve
For a more traditional and aromatic version, replace the sugar with date palm jaggery (Nolen Gur). Melt the jaggery and add it to the reduced milk.
Instead of fermenting, you can make a baked version. Mix condensed milk, evaporated milk, and yogurt, then steam or bake in a water bath until set.
Add 1/2 cup of thick mango puree to the milk mixture along with the yogurt culture for a fruity twist.
As a fermented food, Mishti Doi is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, aid digestion, and boost immunity.
Made from a large quantity of reduced milk, this dessert is packed with calcium, an essential mineral for maintaining strong bones and teeth.
Milk is an excellent source of high-quality protein, which is vital for muscle repair, growth, and overall body function.
The combination of carbohydrates from sugar and fats from the full-cream milk provides a quick and sustained source of energy.
There are a few common reasons: the milk was too hot or too cold when the culture was added, the starter culture was old or inactive, the setting environment was too cold, or the pot was disturbed during fermentation. Ensure the milk is lukewarm (110-115°F) and the setting place is consistently warm.
A bitter taste is almost always due to burnt caramel. When melting the sugar, watch it closely and remove it from the heat as soon as it reaches a deep amber color. If it starts to smoke or turns very dark brown, it's best to start over.
You can, but it is not recommended for an authentic result. Full-fat milk is essential for the characteristic rich, creamy, and thick texture of Mishti Doi. Using low-fat milk will result in a thinner, less creamy yogurt.
Store it in the refrigerator in a covered container. It stays fresh for up to 3-4 days. The flavor often improves after a day of chilling.
Mishti Doi is a dessert and is high in sugar and fat, so it should be enjoyed in moderation. However, it does offer health benefits from fermentation, such as probiotics for gut health, and provides calcium and protein from the milk.
One serving of this Mishti Doi (approximately 1 cup or 185g) contains around 360 calories. The exact number can vary based on the fat content of the milk and the precise amount of sugar used.
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