Recipe: Tasty Mishti Doi (Sweet Dahi/Curd/Yoghurt)

Mishti Doi (Sweet Dahi/Curd/Yoghurt). Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd. Mild, light and extremely addictive this makes a great dessert option when entertaining guests over an Indian meal. The sweetness is lent from lightly caramelised sugar and traditionally the curd is set in earthen pots. mishti doi recipe

Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well-known desserts. Mishti Doi tastes great but is amazingly simple to make! You can have Mishti Doi (Sweet Dahi/Curd/Yoghurt) using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mishti Doi (Sweet Dahi/Curd/Yoghurt)

1. It's of Fresh & Full Cream Milk.
2. It's of Milk Powder.
3. You need of Sugar.
4. It's of Water.
5. It's of Hung Curd.
6. It's of Sliced Pistachios (Garnish).

Mishti Doi is a classic Bengali sweet made from milk, curd culture, and palm jaggery. In the Bengali language 'Mishti' means 'Sweet' and 'Doi' is 'Curd'. In the Hindi language, is referred to as 'Meetha Dahi'. ✔ How does Mishti Doi taste like? Bengali mishti doi / sweet yogurt is the quintessential dessert without which a Bengali lunch can be said as complete. mishti doi recipe

Mishti Doi (Sweet Dahi/Curd/Yoghurt) step by step

1. Boil the milk in a large vessel in one oven and then reduce the flame to low & simmer for the next 10/15 mins until the milk quantity reduces a bit, while stirring continuously so as to avoid burning at the bottom of the vessel.
2. In another oven, take another vessel & put in the measured sugar & water quantities & allow it to come to a boil & then, keep on stirring for another 10 mins time until the sugar caramelises completely but don’t overdo it- else, it’ll taste bitter.
3. Now, mix 3/4 tbsps of boiled milk to the already caramelised sugar & mix properly until all well combined.
4. Now, time to add in the measured milk powder to the reduced & thickened milk & keep on stirring continuously to prevent burning at the bottom of the saucepan & add into it the caramelised sugar-milk mixture & give a nice mix until all well incorporated & set aside to cool down to the lukewarm temperature.
5. Once it’s lukewarm, add into it the measured hung curd (well beaten) & mix well enough with a whisker now, to combine everything well enough without any lumps & pour it into any ceramic/borosilicate/terracotta/ earthen bowl/vessel/pots & cover it's mouth tightly, with an aluminium foil & then, put on it's cover.
6. And, now put it in a already preheated oven @180C for about 2 hrs time but put off the oven while incubating the same- it should incubate automatically in the already warm temperatures inside the oven.
7. Alternatively, if you want to do it without the oven- Preheat a very large vessel/saucepan on the gas oven at a high flame for about 10 mins time & then reduce it to the lowest possible heat, place a steel stand inside it & place this Mishti Doi Vessel to get well set & wrap around it a thick towel & on that put it's cover (large saucepan).
8. Allow it to incubate in this way for about 2/3 hrs time & then switch off the gas stove and take it out, allow it to cool down completely & check out if it's well set by now (ideally, it should be) & then, refrigerate for at least, 2/3 hrs time before serving it chilled.
9. It’s best served absolutely CHILLED.

bengali sweet yoghurt or curd 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. Mishti Doi is nothing but sweetened yogurt made with reduced milk to which caramelized sugar is added. The result is a wonderful dessert that I could eat all day long. Making Mishti Doi does take some time and effort. However, there is the simpler Bhapa Doi (Steamed Yogurt) that is just as delicious and is much simpler to make.