mishti doi recipe | bengali sweet yoghurt or curd recipe | mitha dahi recipe with detailed photo and video recipe. a traditional bengali sweet recipe prepared from thick milk which later converted to thick sweet yogurt. a popular bengali cuisine fermented dessert recipe is mainly prepared from full cream milk, sugar / jaggery with some yogurt for starter.
being a south indian, curd or dahi is a must milk product in my day to day diet. typically our meal end with curd rice or just by consuming plain thick yogurt. according to my husband his meal is incomplete without the curd or dahi rice. basically it helps to lower the temperature of our body after consuming heavy spicy food. once in a while i try to make this sweet dahi or mishti doi recipe and serve ourselves as dessert. it is so addictive and trust me you would love to have it daily. but i avoid and prepare it once in week due to sweetness or sugar content.
while the bengali mishti doi recipe is extremely simple, yet i would like to mention some tips and recommendations. firstly, always use thick full cream milk for this recipe otherwise the curd or yogurt would not be thick. secondly, i have added brown sugar in this recipe, alternatively you can use white sugar or jaggery. finally, fermentation should be done in a warm dry place and do not disturb it by mixing. alternatively you can also keep it in a per-heated (just preheat and turn off) oven to hasten the process.
finally i would like to highlight my other dessert recipes collection from my website. this includes, rasmalai, rasgulla, kalakand, milk cake, bread rasmalai, mango pudding, mango shrikhand, chum chum and mohanthal recipe. in addition do visit my other recipes collection like,
bengali mishti doi video recipe:
recipe card for bengali mishti doi:
mishti doi recipe | bengali sweet yoghurt or curd recipe | mitha dahi
Ingredients
- 3 cups milk, full cream
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1 tsp water
- 2 tsp curd / yogurt / mishti doi
- few dry fruits, chopped
Instructions
- firstly, in a thick bottomed nonstick pan heat 3 cups of milk.
- stir occasionally, and get milk to boil.
- further add 2 tbsp of sugar and stir well.
- boil the milk on medium flame till it thickens.
- stir occasionally, till the milk reduces to half.
- meanwhile, in a thick bottomed pan take 2 tbsp brown sugar.
- add in a tsp of water and mix well.
- keeping the flame on medium, stir till the sugar caramelises.
- transfer the caramelised sugar into boiled milk.
- stir well and get the milk to another boil.
- now allow it to cool completely.
- once the milk is cooled and yet slightly warm, transfer into a clay pot or any container.
- add in a tsp of curd and stir well.
- cover and allow it to set in warm place for 8 hours or till it sets completely.
- then refrigerate for 2 hours to get nice creamy texture. also garnish with chopped nuts.
- finally, serve mishti doi chilled garnished with few chopped dry fruits.
how to make mishti doi with step by step photo:
- firstly, in a thick bottomed nonstick pan heat 3 cups of milk.
- stir occasionally, and get milk to boil.
- further add 2 tbsp of sugar and stir well.
- boil the milk on medium flame till it thickens.
- stir occasionally, till the milk reduces to half.
- meanwhile, in a thick bottomed pan take 2 tbsp brown sugar.
- add in a tsp of water and mix well.
- keeping the flame on medium, stir till the sugar caramelises.
- transfer the caramelised sugar into boiled milk.
- stir well and get the milk to another boil.
- now allow it to cool completely.
- once the milk is cooled and yet slightly warm, transfer into a clay pot or any container.
- add in a tsp of curd and stir well.
- cover and allow it to set in warm place for 8 hours or till it sets completely.
- then refrigerate for 2 hours to get nice creamy texture. also garnish with chopped nuts.
- finally, serve mishti doi chilled garnished with few chopped dry fruits.
notes:
- firstly, use full cream milk to get nice creamy mishti doi.
- also boil the milk on medium flame, else the milk might burn at the bottom.
- additionally, instead of using sugar, replace with jaggery for more healthier option.
- finally, mishti doi can be stored for a week and enjoyed chilled.
Hi. Please tell me what to do if der s no clay pot . Can we do it in a different. Cup
you can use steel glass as well or any cup of your choice
Amazing and exclusive veg dishes taught in simple steps with Ingridients available in the kitchen.Thabkyou archana it’s of great use to my children who are abroad.God bless you and sudarshan with all happiness and may u reach greater heights in the culinary field.
thank you very much.. that really means a lot 🙂
Hi i am following u r blog from 1st recpie onwards very simple and catchy recipies, i have prepared all chat items from u r recpie blog , sweet chutney , pani puri , thanq for different variety and tasty recpies.
Thanks a lot 🙂
HIIIII… I really appreciate your efforts… yr recipes are very simple and practical……thank you so much….
you are welcome Sunita
Hiii.. Am following ur blog since few months n all ur recipes are easy to understand n follow n finally njoy too.. we r vegeterian n ur blog is ofcourse a great boon to learn n prepare easy n tasty foods with easily available ingredients.. i hv made garam masala( it is so flavourful n aromatic).. dhokla..paneer masala.. n mny more n they came out so well.. thanks fr ur effort.. thnx fr ur recipes.. I wil try this mishti doi too.. n let u know.. 🙂
you are welcome Subhangi. Thanks a lot for such positive words.
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