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