Bengali Mishti Doi
Caramelised sweet yogurt set slowly in earthen pots until thick and jaggery-dark.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Heavy saucepan
- •Clay pots or ramekins
- •Thermometer (optional)
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 8g
- carbs
- 44g
- protein
- 9g
Instructions
- 1
Simmer the milk over medium heat until it reduces to two-thirds of its volume. Stir constantly so it does not stick.
- 2
Melt the jaggery (unrefined sugar) separately. Stir it into the milk once the milk cools slightly.
- 3
Let the milk cool until lukewarm. Whisk in the yogurt starter until completely smooth.
- 4
Pour into clay pots and cover. Keep in a warm place for 6-8 hours to set.
- 5
Chill in the fridge for at least 4 hours before serving.
Chef's tips
Use clay pots because they absorb extra liquid and help the yogurt set firmly.
Ingredient substitutions
- Jaggery → Date palm jaggery for the classic nolen gur flavour
- Clay pots → Glass ramekins, though the set is softer
Storage
Keeps 3 days refrigerated, covered.
Reheating
Serve chilled; never reheat set yogurt.
Common mistakes to avoid
- •Adding jaggery to hot milk, which curdles and splits it
- •Using a yogurt starter that is too cold or too hot
- •Moving or shaking the pots while they are setting
Serving suggestions
Cooked Bengali Mishti Doi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from West Bengal
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
