Mishti Doi is one of my favourite Bengali desserts. Yes, I love the Payesh, Rosogulla, Kancha Gola, and more, but there is something about the caramel-flavoured Mishti Doi that I cannot resist.
One of the best places to find great Mishti Doi is at Durga Puja. It is one of my favourite festivals and I make it to Anjali at least once during the festivities; and of course, the Bhog. I absolutely love the Bhoger Khichuri or Niramish Khichuri and Begun Bhaja combination that is often served at the Bhog. Now that I have mastered these dishes I make them often at home on non-Pujo occasions as well. 🙂 I try to round-off the Bhog with Mishti Doi, which I made at home from scratch yesterday.
It turned out to be quite simple and very delicious. I wonder why I did not try it sooner. 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.
You can also try Bhapa Doi (Steamed Yogurt).
How to Make Mishti Doi
Time: 45 Minutes
- Full-fat Milk – 1 litre
- Sugar – 1/2 Cup +1/4 Cup
- Yogurt – 2 tbsp
Method to Make Mishti Doi
- Set aside 1/4 cup sugar.
- Boil the milk till it reduces by one-third. Stir continuously to ensure it does not burn.
- Add 1/2 Cup sugar and simmer till the milk reduces to about 1/2 litre. Stir continuously to ensure it does not burn.
- Turn off the heat. Ensure that the milk remains hot.
- Caramalize the 1/4 cup sugar by heating it with about 2 tsp water.
- When the sugar turns brown, add it to the hot milk.
- Stir-well to ensure that the milk and caramel are assimilated and you have a dusky pink colour.
- Let the milk cool a bit till it is just above lukewarm.
- Beat the yogurt well and add to the warm milk.
- Mix well.
- Set aside for 4 to 6 hours to set.
- Enjoy chilled!