Mishti Doi Recipe | How to make Mishti Doi at Home | Bengali Sweet Recipe – Step By Step with Images and Video.
Craving a sweet, creamy dessert with a touch of nostalgia? Try Mishti Doi, a traditional Bengali delicacy made by fermenting sweetened, thickened milk with curd. Known for its rich caramel flavor, velvety texture, and subtle sweetness, this classic treat is a staple during festivals, celebrations, or simply when you want to indulge in something soulful.
What makes Mishti Doi special is its slow-cooked process, the magic of caramelized sugar, and the unique setting in clay pots that enhances its flavor and aroma. It’s not just a dessert—it’s an emotion passed down through generations.
In this step-by-step recipe, I’ll show you how to recreate the authentic taste of Mishti Doi at home using simple ingredients and an easy method.
Let’s dive in and bring this timeless dessert to life! 🍶✨
Ingredients of Mishti Doi Recipe
Mishti Doi Recipe Video
Mishti Doi Recipe | How to make Mishti Doi at Home | Bengali Sweet Recipe
Materials
- Water – 2 to 3 tsp
- Milk – 1.5 ltr
- Curd – 1/2 cup
- Sugar – 1/2 cup
Instructions
- Boil the Milk – Place a kadhai on the flame and add 2–3 tablespoons of water. Swirl the pan to coat the bottom, which prevents the milk from sticking. Add 1.5 liters of full-fat milk and bring it to a boil. Keep stirring and continue to simmer the milk until it reduces to about 60–70% of its original quantity.
- Prepare the Curd Base – In the meantime, take ½ cup of fresh curd and strain it using a fine strainer or muslin cloth to remove excess water. Set the thick curd aside.
- Cool the Milk – Once the milk has reduced to the desired consistency, turn off the flame and let it cool to lukewarm temperature.
- Make the Caramel – In a separate pan, add ½ cup of sugar and place it on a low flame. Let the sugar melt slowly, then increase the heat slightly and cook until it turns a golden caramel color.
- Mix Caramel and Milk – Once the caramel is ready, turn off the flame and carefully add 2–3 ladles of the reduced milk to the caramel. Stir well until fully combined. Then, pour the caramel mixture into the rest of the reduced milk and whisk thoroughly to blend the flavors evenly.
- Combine with Curd – In a clean bowl, whisk the thick strained curd until smooth. Add it to the caramel-infused milk and mix well using a whisk to ensure a uniform texture.
- Set the Mishti Doi – Place a towel on a flat surface and set a clay pot over it. Pour the prepared mishti doi mixture into the clay pot. Cover it with foil or a lid.
- Let it Rest – Allow the mishti doi to set undisturbed in a warm place for 7–8 hours or until it firms up.
- Once set, your rich, creamy, and authentically sweet Mishti Doi is ready to be enjoyed chilled. A perfect Bengali dessert that melts in your mouth with every spoonful! 🍯🥣
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Mishti Doi Recipe – Step By Step
1: Boil the Milk – Place a kadhai on the flame and add 2–3 tablespoons of water. Swirl the pan to coat the bottom, which prevents the milk from sticking. Add 1.5 liters of full-fat milk and bring it to a boil. Keep stirring and continue to simmer the milk until it reduces to about 60–70% of its original quantity.
2: Prepare the Curd Base – In the meantime, take ½ cup of fresh curd and strain it using a fine strainer or muslin cloth to remove excess water. Set the thick curd aside.
3: Cool the Milk – Once the milk has reduced to the desired consistency, turn off the flame and let it cool to lukewarm temperature.
4: Make the Caramel – In a separate pan, add ½ cup of sugar and place it on a low flame. Let the sugar melt slowly, then increase the heat slightly and cook until it turns a golden caramel color.
5: Mix Caramel and Milk – Once the caramel is ready, turn off the flame and carefully add 2–3 ladles of the reduced milk to the caramel. Stir well until fully combined. Then, pour the caramel mixture into the rest of the reduced milk and whisk thoroughly to blend the flavors evenly.
6: Combine with Curd – In a clean bowl, whisk the thick strained curd until smooth. Add it to the caramel-infused milk and mix well using a whisk to ensure a uniform texture.
7: Set the Mishti Doi – Place a towel on a flat surface and set a clay pot over it. Pour the prepared mishti doi mixture into the clay pot. Cover it with foil or a lid.
8: Let it Rest – Allow the mishti doi to set undisturbed in a warm place for 7–8 hours or until it firms up.
9: Once set, your rich, creamy, and authentically sweet Mishti Doi is ready to be enjoyed chilled. A perfect Bengali dessert that melts in your mouth with every spoonful! 🍯🥣
