Mishti Doi, a classic Bengali dessert, is a rich and creamy sweet made from milk, curd (yogurt), and jaggery or sugar. Traditionally, palm jaggery, known as “nolen gur,” is used, giving it a distinct flavor that sets it apart from other desserts. In Bengali, “Mishti” translates to sweet, and “Doi” means curd or yogurt. In Hindi, this delectable treat is referred to as Meetha Dahi. In this article, we’ll explore how to prepare this delightful Mishti Doi Recipe, perfect for satisfying your sweet tooth.
Mishti Doi Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Cuisine: Bengali
Course: Desserts, Sweets
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients
To make Mishti Doi, you will need the following ingredients:
- 1 litre whole milk
- 175 to 180 grams palm jaggery (approximately ¾ cup, finely chopped; brown sugar can be used as a substitute)
- ½ teaspoon green cardamom powder
- 2 tablespoons curd or a yogurt starter
Instructions
1. Boiling Milk
Start by pouring the whole milk into a heavy kadai (wok) or pan. Set the flame to low or medium-low and begin heating the milk. Stir occasionally to prevent it from sticking to the bottom. Allow the milk to come to a boil, then continue to simmer it on low heat, stirring often.
As the milk simmers, scrape off the dried milk solids that accumulate on the sides and mix them back into the milk. This process will take about 30 minutes, and the milk should reduce to about one-third or half of its original volume. After simmering, remove the kadai from the heat and let the milk cool for about 8 to 9 minutes.
2. Making Mishti Doi
While the milk is cooling, finely chop or grate the palm jaggery. You will need approximately ¾ cup. Once the milk has cooled slightly, add the chopped jaggery. It’s important that the milk’s temperature is around 60 to 65 degrees Celsius when adding the jaggery to ensure it dissolves properly. Stir well until all the jaggery is fully dissolved.
Next, add the green cardamom powder and mix it in thoroughly. Allow the milk to become warm; it should feel comfortably warm to the touch but not hot. If you have a cooking thermometer, aim for a temperature between 40 to 44 degrees Celsius.
At this stage, add 2 tablespoons of curd or yogurt starter. Mix it well using a whisk to ensure the curd dissolves completely. If preferred, you can whisk the curd separately before adding it to the milk.
3. Setting Mishti Doi
Now, pour the mixture into earthen or terracotta bowls. Cover the bowls with a lid or seal them with aluminum foil. Place them in a warm location, as Mishti Doi takes longer to set than regular curd. The setting time can vary depending on the ambient temperature, ranging from 7 to 24 hours.
Once set, the Mishti Doi will have a firm texture with a gentle wobble. After setting, refrigerate the bowls. Mishti Doi can be stored in the refrigerator for 5 to 6 days.
Serving Suggestions
Serve Mishti Doi chilled, either as a refreshing dessert or alongside your meals. It pairs wonderfully with rich Bengali dishes and is a favorite among many.
Tips for the Best Mishti Doi
- For optimal results, always use whole milk. Avoid toned or low-fat milk, as they may curdle or split when the jaggery is added.
- The green cardamom powder can be omitted if you prefer a simpler flavor.
- Remember that in cooler climates, the Mishti Doi may take longer to set.