By Ujjainee Roy
October 16, 2024
Mishti Doi, or Bengali sweet yogurt, is a beloved dessert from Bengal that is cherished across India for its creamy, caramel-like flavor and rich, smooth texture. Traditionally, it is made by fermenting milk with a hint of jaggery (gur) and sugar, which gives it its distinct flavor and pale brown hue. Served in clay pots, this dish is often enjoyed during festivals, celebrations, or as a simple yet delightful end to a meal. Preparing authentic Bengali Mishti Doi at home is easier than you think. Let's explore!
– 1 liter full-fat milk – 1/2 cup jaggery (preferably date palm jaggery or ‘nolen gur’ for a traditional flavor) – 1/2 cup sugar – 1/2 cup plain yogurt (for setting) – 1/4 cup water
In a small pan, add 1/4 cup of water and the jaggery. Cook on low heat until the jaggery dissolves completely. Once dissolved, turn off the heat and let it cool slightly. Make sure it is lukewarm before adding it to the milk to prevent curdling
In a heavy-bottomed pan, bring the milk to a boil. Stir occasionally to prevent it from sticking. Reduce the heat to medium and allow the milk to simmer until it reduces to about 3/4 of its original quantity. This step ensures a thicker, creamier Mishti Doi.
Add the sugar to the milk and continue to stir until it melts and blends with the milk. Let the milk mixture cool to room temperature. Once the milk has cooled down, add the jaggery syrup slowly and mix well. The milk should be warm, not hot, to avoid curdling when the yogurt is added.
Whisk the plain yogurt until smooth and mix it into the milk and jaggery mixture. Stir thoroughly to combine everything. Pour the mixture into small clay pots or bowls. Clay pots are traditionally used as they help absorb excess moisture, resulting in a thicker texture. Cover the pots with a cloth or lid.
Let the mixture ferment in a warm place for 6-8 hours or overnight. The fermentation time may vary based on the ambient temperature. Once the yogurt has set, you will notice a slightly caramelized layer on top.
Once set, place the pots in the refrigerator for a few hours before serving. Mishti Doi tastes best when chilled.