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Mishti Doi

Mishti Doi

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Bengali
Mishti Doi
: Palm Jaggery-Sweetened Fermented Yoghurt

45 mins
Cooking Time
Intermediate
Difficulty
4
Ingredients
Veg
Diet
Mishti Doi: Bengali sweet yoghurt dessert, slow-cooked with caramelised palm jaggery for a creamy, mellow treat. Traditionally set in earthen pots, it develops a rich flavour and thick texture that’s both comforting and indulgent. Best enjoyed chilled after a hearty meal.

Ingredients

UNITSIngredients
1 LWhole milk (full-fat)
175 gPalm jaggery
2 tbspPlain curd/yoghurt (with live cultures)
1/2 tspGreen cardamom powder

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Follow
Directions

Description - Step 1

Reduce the Milk

Pour the milk into a heavy-bottomed pan and bring to a boil over medium heat. Lower the heat and simmer, stirring often, until the milk reduces to about half its original volume. Scrape the sides of the pan and mix the dried milk solids back into the milk. This slow process helps thicken the milk and brings out a rich, creamy texture for the Mishti Doi.

Description - Step 2

Caramelise the Jaggery

Take the milk off the heat and cool for 5 minutes. Add the grated jaggery and place the pan back on low heat. Stir continuously until the jaggery fully dissolves into the milk. Mix in the cardamom powder, if using.

Description - Step 3

Introduce the Culture

Allow the sweetened milk to cool until it is lukewarm to the touch, around 40°C. Gently whisk the curd into the milk until smooth and well-combined. Be sure the milk isn't too hot, as it can prevent the curd from setting properly.

Description - Step 4

Set and Chill

Pour the inoculated milk into earthen pots or ceramic bowls. Cover and place in a warm spot, like an unheated oven, for 6-8 hours or overnight to set. Once set, chill the Mishti Doi in the refrigerator for at least 2 hours before serving. The warm spot allows the Mishti Doi to ferment properly, while chilling gives it a smooth and creamy consistency.

Description - Step 5

Serve

Once chilled, remove the Mishti Doi from the refrigerator. Spoon it into small bowls or serve directly in the earthen pots. Garnish with chopped pistachios, almonds, or a sprinkle of date palm jaggery shavings for an extra touch.

Step 1
Reduce the Milk
30 minutes
Step 2
Caramelise the Jaggery
10 minutes
Step 3
Introduce the Culture
5 minutes
Step 4
Set and Chill
Step 5
Serve

Plate it up!

Plating

plating-image

Spoon the chilled Mishti Doi into small earthen bowls for a traditional presentation. For a modern twist, unmould the set yoghurt onto dessert plates. You can also serve it in glass bowls or dessert jars to show off the creamy texture and toppings. For something more creative, try layering it in parfait-style glasses with crumbled sweets or nuts for added texture and flair.

... Read More

Pairing

pairing-image

Pair the mellow sweetness of Mishti Doi with crispy, fried treats like piping hot Malpua or Gokul Pithe for a delightful contrast of textures and temperatures. For a softer complement, enjoy it with the delicate Rosogolla, fresh Sandesh, or chewy Chamcham.To drink, a refreshing glass of chaas (buttermilk) or a sweet, chilled lassi would be the perfect match. Pairing these treats with Mishti Doi offers a variety of textures and flavours, from crispy and fried to soft and syrupy, creating a well-rounded experience with different types of sweets from Bengali cuisine.

... Read More

Garnishing

garnishing-image

Top each serving of Mishti Doi with a scattering of chopped pistachios or almonds for a nutty flourish. For a classic Bengali touch, garnish with date palm jaggery shavings. You can also add a few saffron strands, a pinch of crushed cardamom, or delicate rose petals for extra aroma and visual appeal.

... Read More

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