Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Dessert

Mishti Doi

Traditional Recipe 3: Mishti Doi recipe

🧺 Ingredients

• Whole milk: 1000ml
• Condensed milk: 200ml
• Jaggery (gur): 100g, powdered
• Plain yogurt with live culture (for starter): 50ml
• Cardamom pods: 3, crushed
• Saffron: a pinch (0.1g)

👩‍🍳 How to make Mishti Doi

1. In a heavy pan, combine whole milk and jaggery over medium heat (120°C).
2. Stir until jaggery dissolves completely.
3. Reduce heat to medium-low (100°C), add condensed milk and cardamom.
4. Simmer for 15 minutes, stirring occasionally to prevent sticking.
5. The color should deepen slightly to a light caramel tone.
6. Add saffron, stir well.
7. Remove from heat and let cool to 45°C (lukewarm—test by dipping clean finger; should be comfortably warm but not hot).
8. In a small bowl, whisk plain yogurt until smooth.
9. Add 2 tbsp of the lukewarm milk mixture to the yogurt, whisk to combine.
10. Pour this mixture back into the remaining milk, stirring gently to distribute evenly.
11. Divide into clay pots or glass cups.
12. Place cups in an insulated box or yogurt maker set to 40-45°C.
13. Let ferment for 8-10 hours (overnight) until set and thick.

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