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.
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Mishti Doi Recipe/Bengali Jaggery Sweetened YogurtYum
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.
Heat milk in a pan. Boil it till it reduces to half or one third.
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.
Only when it is slightly warm meaning (when you can comfortably dip your finger} then add the yogurt to the milk. Mix well.
Pour it into the earthen pots and leave at a warm dry place for 6-8 hours.
Refrigerate it for 1-2 hours and garnish with any dry fruit of your choice.
4 thoughts on “Mishti Doi Recipe/Bengali Jaggery Sweetened Yogurt”
“🍯🥣 Just made the Mishti Doi and it’s a sweet symphony of flavors! Love the unique taste that jaggery brings to the yogurt. It’s creamy, rich, and has a delightful natural sweetness. The recipe was easy to follow, and the use of earthen pots added an authentic touch. This dessert is not just tasty but also holds a cultural essence. A must-try for anyone who loves experimenting with traditional Indian desserts. Thank you for this wonderful recipe! 😍👩🍳 #MishtiDoi #BengaliDessert”
“🍯🥣 Just made the Mishti Doi and it’s a sweet symphony of flavors! Love the unique taste that jaggery brings to the yogurt. It’s creamy, rich, and has a delightful natural sweetness. The recipe was easy to follow, and the use of earthen pots added an authentic touch. This dessert is not just tasty but also holds a cultural essence. A must-try for anyone who loves experimenting with traditional Indian desserts. Thank you for this wonderful recipe! 😍👩🍳 #MishtiDoi #BengaliDessert”
hey! I have read your blog and this really helps me! thank you for sharing such an amazing blog.
have a look at our
sweets in India
Thanks for the idea of adding the sweetener before setting the dahi and to top it….in an earthen pot!
Hi, Yasmeen
Glad you like it !