mishti doi recipe, how to make mishti doi

mishti doi recipe with step by step pics. mishti doi is a classic bengali sweet made with milk, curd culture and jaggery or sugar. the jaggery used traditionally to make mishti doi is palm jaggery. in bengali language ‘mishti’ means sweet and ‘doi’ is curd. in hindi language mishti doi can be called as meetha dahi.

mishti doi recipe

the method of making mishti doi is different than making a simple curd or dahi. the milk is thickened and reduced first and then palm jaggery is added. when the milk becomes warm, curd is added. this mixture is then allowed to set for some hours.

for making mishti doi its better to use earthen bowls or pans. the porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick.

mishti doi was and is one of my favorite bengali sweet. some 12 to 14 years back in mumbai, on occasions i would visit one bengali sweet shop in inorbit mall in malad west. from there i would buy many bengali sweets and stock them in the fridge. i used to work then, so obviously it was easier for me to buy sweets than make them at home. the simple and yet humble mishti doi would undeniably be one of the sweets i would always buy.

few bengali sweets which i have shared on blog are:

  1. rasmalai recipe
  2. sondesh recipe
  3. rasgulla recipe
  4. cham cham sweet
  5. rice payesh recipe

fermenting mishti doi takes more time as compared to making curd. the timing also varies with the local temperature conditions. if you live in cold climate zones, then keep the curd in a warm place in your house e.g near a heater or inside a lit oven or near the gas stove.

usually no flavorings are added, but i feel some hints of cardamom powder gives a good aroma as well as flavor to the doi.

bengali mishti doi recipe

serve mishti doi as a dessert or sweet.

how to make mishti doi recipe

boiling milk

1. take 1 litre full fat milk in a heavy kadai or pan. keep flame to low or medium-low and begin to heat milk.

milk for making bengali mishti doi recipe

2. stir occasionally when the milk is getting heated. let the milk come to a boil.

milk for making bengali mishti doi recipe

3. then continue to simmer the milk on a low to medium-low flame. stir often when the milk is getting simmered.

milk for making bengali mishti doi recipe

4. this continuous simmering will reduce the milk.

milk for making bengali mishti doi recipe

5. stir often. also scrape the dried milk solids from the sides and add to the simmering milk.

milk for making bengali mishti doi recipe

6. simmer milk till it reduces to ⅓ or ½ of its original volume.

milk for making bengali mishti doi recipe

7. keep the kadai down and let the milk cool for about 8 to 9 minutes. scrape the dried milk solids from the sides and add to the milk.

milk for making bengali mishti doi recipe

making mishti doi

8. meanwhile finely chop or grate 175 to 180 grams palm jaggery. you will need ¾ cup finely chopped palm jaggery.

jaggery for making bengali mishti doi recipe

9. after 8 or 9 minutes, add the chopped palm jaggery to the milk. when adding jaggery, the temperature of milk can be 60 to 65 degrees celsius.

jaggery for making bengali mishti doi recipe

10. mix very well till all the jaggery is dissolved.

making bengali mishti doi recipe

11. add ½ teaspoon cardamom powder. mix well and let the milk become warm. after adding jaggery, the temperature of milk will reduce. so you can check the temperature after adding milk.

making bengali mishti doi recipe

12. the milk should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. if you have a cooking thermometer, you can check the temperature. it should be between 40 to 44 degrees celsius.

making bengali mishti doi recipe

13. now add 2 tablespoons curd.

making bengali mishti doi recipe

14. with a whisk mix very well. the curd should dissolve in the milk. if you want you can even beat the curd before you add.

making bengali mishti doi recipe

setting mishti doi

15. now pour the doi mixture in earthen or terracotta bowls or earthen handi.

bengali mishti doi recipe

16. cover with a lid or seal with aluminium foil.

bengali mishti doi recipe

17. keep in a warm place for the mishti doi to set. mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. since its cool and not hot where i live, it took 23 hours for the curd to set. so you keep for 9 hours to 24 hours.

bengali mishti doi recipe

18. when the mishti doi is set, then refrigerate. serve mishti doi with your meals or as a dessert.

nolen gurer mishti doi recipe

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Mishti Doi

5 from 2 votes
mishti doi is a classic bengali sweet made with milk, curd culture and jaggery or sugar. the jaggery used traditionally to make mishti doi is palm jaggery. in bengali language 'mishti' means sweet and 'doi' is curd. in hindi language it can be called as meetha dahi.
mishti doi recipe, bengali nolen gurer mishti doi recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Course:desserts,sweets
Cuisine:bengali
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

  • 1 litre full fat milk or 4 cups milk
  • 175 to 180 grams palm jaggery or ¾ cup finely chopped palm jaggery
  • ½ teaspoon cardamom powder
  • 2 tablespoons fresh curd or a yogurt starter

INSTRUCTIONS

boiling milk

  • take 1 litre full fat milk in a heavy kadai or pan. keep flame to low or medium-low and begin to heat milk.
  • stir occasionally when the milk is getting heated. let the milk come to a boil.
  • then continue to simmer the milk on a low to medium-low flame stirring often.
  • scrape the dried milk solids from the sides and add to the simmering milk.
  • simmer milk till it reduces to ⅓ or ½ of its original volume.
  • keep the kadai down and let the milk cool for about 8 to 9 minutes.

making mishti doi

  • meanwhile finely chop or grate 175 to 180 grams palm jaggery. you will need ¾ cup finely chopped palm jaggery.
  • after 8 or 9 minutes, add the chopped palm jaggery. when adding jaggery, the temperature of milk can be 60 to 65 degrees celsius.
  • mix very well till all the jaggery is dissolved.
  • add ½ teaspoon cardamom powder. mix well and let the milk become warm.
  • check the temperature of milk. it should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. if you have a cooking thermometer, you can check the temperature. it should be between 40 to 44 degrees celsius.
  • now add 2 tablespoons curd.
  • with a whisk mix very well. the curd should dissolve in the milk. if you want you can even beat the curd before you add.

setting mishti doi

  • now pour the doi mixture in earthen or terracotta bowls or earthen handi.
  • cover with a lid or seal with aluminium foil.
  • keep in a warm place for the mishti doi to set. mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. so you can keep for 9 to 24 hours. 
  • when it is set, then refrigerate. serve mishti doi with your meals or as a dessert.

NUTRITION INFO (approximate values)

Nutrition Facts
Mishti Doi
Amount Per Serving
Calories 149
% Daily Value*
Cholesterol 1mg0%
Sodium 90mg4%
Potassium 15mg0%
Carbohydrates 38g13%
Sugar 29g32%
Calcium 12mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. I tried mishti doi recipe before a couple of months. But after addjng the curd it curdled. Even the curd was fresh. I used powdered jaggery. What’s the palm jaggery? Plz let me know. What was the mistake i did? Actually I like Bengali food. Especially their sweets.5 stars