Mishti Doi Recipe/Bengali Jaggery Sweetened Yogurt

Mishti Doi or Bengali Jaggery Sweetened Yogurt is my childhood favorite. I am sharing the Mishti Doi recipe in this post. It is a fermented sweet yogurt and a Bengali delicacy. I don’t have any Bengali roots but still,  I enjoy having chilled Misthi Doi from an earthen pot. I believe earthen pot  enhances the taste of the dahi and it also absorbs excess moisture. This jaggery sweetened yogurt serves the purpose of dessert for me. This doi has a strong smoky aroma and taste of jaggery when combined with yogurt tastes so good. This is not the authentic Mishti Doi recipe. Because Mishti Doi is usually made with sugar or caramelized sugar or Nolen gur (date jaggery) but here I have used only jaggery.

Laal Mishti Doi Recipe

 This is the traditional way of making Mishti Doi which is time taking. You will need almost 6-8 hours depending on the local weather   for the yogurt to set. The milk is boiled over a low flame so that it reduces from its original volume, then sugar or jaggery or date jaggery is added to it. Allow the milk to cool for some time just when it is slightly warm then add an active culture of yogurt and mix well. Pour the entire mixture into the earthen pots and leave it for 6hrs to 12 hrs or overnight in warm and dry place to set firm and thick. And enjoy it as a dessert or with your meal. Little caramelized sugar is also added to give reddish brown color if using regular sugar. But in this case, jaggery gives an amazing reddish brown colour to it.

Now you know how to make Mishti Doi at home, it’s simple and easy, so give this recipe a try. And do share your comments and feedbacks in the section below. Connect with me on Instagram  and Facebook. 

Check other recipes which you might find interesting.

Sweet Coconut Samosa with Salted Caramel Sauce

Vanilla Phirni

Non-Fried Dahi Vada

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Mishti Doi Recipe/Bengali Jaggery Sweetened Yogurt Yum

It is the traditional way of making Mishti Doi which is time taking. You will need almost 6-8 hours depending on the local weather for the yogurt to set. The milk is boiled over the low flame so that it reduces its original volume, then sugar or jaggery or date jaggery is added. Allow the milk to cool for some time just when it is slightly warm then add an active culture of yogurt and mix well. Pour the entire mixture into the earthen pots for 6hrs to 12 hrs or overnight in warm and dry place to set firm and thick. Little caramelized sugar is also added to give reddish brown color if using sugar. But in this case, jaggery gives an amazing color to it.

Course

dessert, side dish

Cuisine

indian

Cook Time

20 minutes

Passive Time

7-8 hours

Servings

Ingredients

• 1.5 Cup Whole Cream Milk
• 3/4 Cup Sugar/ Jaggery
• 1 Tsp Yogurt

Course dessert, side dish Cuisine indian Cook Time 20 minutes Passive Time 7-8 hours Servings Ingredients 1.5 Cup Whole Cream Milk 3/4 Cup Sugar/ Jaggery 1 Tsp Yogurt

Instructions

1. Heat milk in a pan. Boil it till it reduces to half or one third.
2. Turn off the gas and allow it to cool for 7-8 minutes. Add jaggery powder or jaggery dissolved in very less water and keep stirring till it gets dissolved completely and mixes well.
3. Only when it is slightly warm meaning (when you can comfortably dip your finger} then add the yogurt to the milk. Mix well.
4. Pour it into the earthen pots and leave at a warm dry place for 6-8 hours.
5. Refrigerate it for 1-2 hours and garnish with any dry fruit of your choice.
6. Enjoy !

Recipe Notes

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