mishti doi recipe | traditional mishti doi | Bengali mishti dahi |

by Tarla Dalal

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mishti doi recipe | traditional mishti doi | Bengali mishti dahi | with 25 amazing images.

A Bengali dessert delicacy, Misti doi or sweet curd is a perfect sweet dish for parties and family gatherings. Learn how to make mishti doi recipe | traditional mishti doi | Bengali mishti dahi |

When we translate this Bengali name in English, it would simply mean: Mishti – sweet and Doi - curd. Mishti Doi recipe is a traditional Bengali sweet yougurt which is made with milk, curd culture and jaggery or sugar.

The sweetness is lent from lightly caramelized sugar and traditionally the curd is set in earthen pots or even baked in earthenware, which imparts an earthy and unique flavor to the flavored yogurt.The hung curd is sweetened with sugar or date jaggery and then chilled to achieve an irresistible creamy texture and delightful sweet taste.

Tips to make mishti doi: 1. You can also cow milk to make mishti doi but full fat buffalo milk makes the mishti doi thick, creamy and luscious. 2. Do not open or touch the clay pot in between resting time otherwise the dahi will not set properly. 3. Instead of clay pot you can other vessel to set mishti doi. 4. Instead of sugar you can use jaggery to make mishti doi. 5. In summer mishti doi can set within 4-5 hours but in winters it takes about 7-8 hours to set, that’s the reason to rest it in a warm place like cupboard or oven.

Enjoy mishti doi recipe | traditional mishti doi | Bengali mishti dahi | with detailed step by step photos.

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Mishti Doi Recipe recipe - How to make Mishti Doi Recipe

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mishti doi recipe | traditional mishit doi | Bengali mishit dahi | then do try other mishti doi recipes also:
- baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk |
- bhapa doi recipe | instant Bengali bhapa doi | bhapa doi in microwave |

what is mishti doi made of?

what is mishti doi made of ? See the below image of list of ingredients for making mishti doi.

how to make mishti doi

To make mishit doi, in a small bowl add 3 tbsp hung curds (chakka dahi).
Whisk it well and keep aside.
In a deep no-stick pan, add 1/3 cup sugar.

Caramelize it on medium flame, it will take approx. 5 minutes.
Add ½ cup milk.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Now add the remaining milk.
Add ¼ cup milk powder.

Mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Switch off the flame and keep aside to cool slightly.
Meanwhile apply little thick whisked curd along the sides of the earthen pot using a brush.
Once slightly cooled, add the whisked curd in the milk.
Whisk well.

Now transfer the mishit doi mixture into an earthen pot.
Cover it completely using an aluminum foil.
Cover with a cloth to give the warmth in winters so that it sets quickly.
Allow it to rest in a warm place for about 10 to 12 hours.
Then refrigerate for 1 hour.

Serve the mishit doi chilled.

tips to make mishti doi

You can also cow milk to make mishti doi but full fat buffalo milk makes the mishti doi thick, creamy and luscious.
Do not open or touch the clay pot in between resting time otherwise the dahi will not set properly.
Instead of clay pot you can other vessel to set mishti doi.
Instead of sugar you can use jaggery to make mishti doi.

In summer mishti doi can set within 5-6 hours but in winters it takes about 7-8 hours to set, that’s the reason to rest it in a warm place like cupboard or oven.