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.

Mishti Doi

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.

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. I have also tried a version of Mango Bhapa Doi.

Do also try other Bengali sweets like:

Recipe for Mishti Doi | Bengali Sweet Dahi | Caramel Yogurt

Mishti Doi | Bengali Sweet Dahi | Caramel Yogurt

Mishti Doi is the sweet Bengali Dahi made by adding caramelized sugar to reduced milk. This caramel Yogurt is simply a delight and is a favourite dessert in my home.
Cook Time 1 hr
Setting + Refrigeration Time 14 hrs
Course Dessert, Dinner, Lunch
Cuisine Bengali, Indian
Servings 4 people
Equipment
  • Earthern Pot or Steel Vessel (1/2 Litre capacity)
  • Heavy-bottomed Vessel (1.5 litre capacity)
  • Heavy-bottomed Pan
Ingredients
  
  • 1 litre Full- fat Milk
  • 3/4 Cup Sugar
  • 2 tbsp Yogurt
Instructions
 
  • Boil 1 litre full-fat milk till it reduces by one-third. Stir continuously to ensure it does not burn. Scrape the sides or the fat will settle there and char.
  • 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 the heat to low.
  • To a heavy-bottomed pan, add 1/4 cup sugar and 2 tsp water.
  • Over medium flame, cook the sugar till it caramelizes and turns golden brown.
  • Add the caramelized sugar to the hot milk and mix well till the caramel dissolves in the milk 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.
  • If you have an earthern pot, transfer the milk to the pot and set aside for 10 to 12 hours so that the Mishti Doi sets. You can also wrap the pot in a thick bath towel to keep it warm.
  • After the Mishti Doi has set, refrigerate it for 2 hours.
  • Enjoy chilled Mishti Doi!
Notes
If you are using an earthen pot, ensure that it is bone dry. It will then absorb the excess water from the Mishti Doi helping it to set well and have a creamy texture.
Keyword Bengali Sweet Dahi, Bengali Sweet Yogurt, Caramel Yogurt, Mishti Doi
Mishti Doi | Bengali Sweet Dahi
Mishti Doi | Bengali Sweet Dahi

How to Make Mishti Doi | Bengali Caramel Yogurt

  1. In a heavy-bottomed vessel, boil 1 litre full-fat milk till it reduces by one-third. Do use a heavy-bottomed vessel and stir continuously to ensure that the milk does not burn. In addition, keep scraping the sides or the fat that settles there will char and give the Mishti Doi a very unpleasant taste.
  2. When the milk has reduced a bit, add 1/2 cup sugar and simmer till the milk reduces to about 1/2 litre. Once again, stir continuously to ensure it does not burn.
  3. Now, turn the heat to low and let the milk simmer.

  4. In a heavy-bottomed pan, over medium flame, heat 1/4 cup sugar and 2 tsp water.
  5. Cook the sugar till the sugar caramelizes and start to turn golden brown.

  6. Immediately add the caramelized sugar to the hot milk and mix well till the caramel dissolves in the milk and you have a dusky pink colour. 

  7. Now, let the milk cool a bit.
  8. Beat the yogurt well and add to the warm milk. Mix well. If you have some lumps, simply use a soup strainer to strain the milk and remove any solids.

  9. Transfer the milk into a steel vessel or preferably a dry earthen pot. 

  10. Cover and set aside in a warm place for 10 to 12 hours for the yogurt to set. You can also wrap the pot or vessel in a thick bath towel to keep it warm.
  11. When the yogurt has set, refrigerate it for 2 hours.
  12. Enjoy chilled Mishti Doi!

I had first posted this recipe in October 2015 and have updated in now with the recipe card.

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