Mishti Doi
The iconic Bengali sweet — milk reduced with caramelised jaggery, set with starter curd in earthen pots overnight. Naturally caramel-coloured, faintly tangy under the deep sweetness. Eaten chilled out of small clay cups, the standard sweet-finish across every Bengali household and restaurant.
People also search this as misti doi, mishti dahi, bengali mishti doi, meethi dahi.
Ingredients
- Milk — 1000 g (full-fat)
- Cardamom — 1 g (powdered)
- Curd — 50 g (as-starter)
- Condensed Milk (optional) — 100 g
- Jaggery — 200 g (date-palm-or-cane)
Method
- Reduce 1 L full-fat milk in heavy pan, stirring frequently, until it comes to ~600 ml — about 20 min.
- Meanwhile, melt 200 g jaggery in 50 ml water in another pan; cook on low till it darkens and slightly caramelises — DO NOT burn.
- Whisk the caramelised jaggery into the reduced milk. Add cardamom powder. Cool to lukewarm (45-50°C — finger-warm).
- Whisk in 50 g starter curd very well. The mix should be uniform light caramel colour.
- Pour into clay/earthen bowls (matka) — they wick moisture and give that authentic texture.
- Cover with a thick cloth; place in a warm spot (oven with light on / wrapped in towels) for 8-10 hours till set.
- Refrigerate 4 hours. Serve chilled in the same earthen cups — the wicking gives the signature thick top layer.
Common questions
- How many calories in one plate of Mishti Doi?
- 463 kcal per plate.
- How much cooking time?
- 45 min — 10 min prep, 35 min cooking.