Bengali Misti doi is—fermented set yogurt sweetened with caramelized sugar—are found all over the subcontinent, including Bangladesh, and even further afield.
It is possibly the most popular and beloved sweet dish in Bengal, and arguably the state’s second most important culinary export after the roshogolla.
Despite its immense popularity, Mishti Doi is rarely prepared at home, possibly because it is widely available in practically every mithai shop in every neighbourhood in Bengal. Also, it takes planning and you need to make it at least a day in advance before you can eat it.
Although the misti doi recipe requires only three ingredients, and even though the process is fairly simple and hassle-free, you need patience to make this scrumptious sweet – it has a waiting time of around 12 hours for the yogurt to set.
INGREDIENTS FOR bengali misti doi :-
- 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 for making Bengali Misti doi :-
- 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.