Mishti Doi Recipe with Jaggery

Mishti-Doi-Recipe-with-Jaggery4

Mishti-Doi-Recipe-with-Jaggery2

If you love this classic Indian dessert, you will love this Mishti doi recipe. You will need basic pantry ingredients to make this classic Bengali sweet. Prepared with simple and healthier ingredients like milk, curd culture and palm jaggery. The use of Palm jaggery in this Mishti Doi Recipe gives the dessert a beautiful caramel color.

Here are a few East Indian (Bengali and Odia) dishes, you may enjoy

Manda Pitha (Rice Dumplings with Coconut Filling)

Sandesh [shon-daesh], How to make Sandesh

Mishti Doi Cheesecake/Greek Yogurt Cheesecake

Traditionally, the Mishti Doi is served in earthen bowls or pans. The porous walls of the earthern bowls absorbs the moisture from the doi, making the mishti doi thick and creamy. The use of jaggery instead of sugar gives the Mishti Doi a beautiful caramel color and an authentic taste.

Mishti-Doi-Recipe-with-Jaggery1

INGREDIENTS:

  • 1 ltr/33 ounce full fat milk
  • 180 grams/3/4 cup grated palm jaggery
  • 2 or 3 TBSP yogurt

METHOD

  • Heat milk in a deep bottom vessel in medium heat
  • Let the milk come to a boil
  • Then continue to simmer the milk on a low to medium-low flame. Stir often when the milk is getting simmered.
  • Simmer the milk till it reduces to 1/2 of the original quantity
  • Switch off the gas and wait for 8/10 minutes for the milk to cool down.
  • Add the grated jaggery gently into the milk and stir
  • Mix till all jaggery is dissolved
  • Let the milk to be warm. It should not very hot or cold. Should be warm
  • Add the yogurt into the warm milk and jaggery mixture and mix it very well with a whisk
  • Now pour the Doi mixture into earthen/terracotta pots and Keep in a warm place for the mishti doi to set. Mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. So you keep for 9 hours to 24 hours.
  • When the mishti doi is set, then refrigerate. Serve mishti doi with your meals or as a dessert.

PIN for Latermishti doi recipe

 

 

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

23 thoughts

  1. I’ve had Indian desserts before but never this one and because of this I’m very eager to try it. It looks delicious.

    Like

  2. Mishti Doi Cheesecake looks absolutely delicious! I like that there are only few ingredients needed and the recipe is easy to follow! Thanks for the share!

    Like

  3. This looks so creamy and yummy. I can’t wait to try it! Thanks for the recipe.

    Like

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