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Authentic Bengali Mishti Doi Recipe | Creamy Caramel Yogurt Dessert at Home

Authentic Bengali Mishti Doi Recipe | Creamy Caramel Yogurt Dessert 

Bengali Mishti Doi Recipe 

If you’re craving a traditional and creamy Indian dessert, then you must try Mishti Doi—a famous Bengali sweet made from milk, yogurt, and caramelized sugar. It has a rich texture and sweet flavor that melts in your mouth. Let's learn how to make it step-by-step at home!

Ingredients:

  • 1.5 liter full-fat milk
  • 150 ml curd (yogurt), not too sour
  • 3 tablespoons sugar (for caramel)

Instructions:

Step 1: Boil the Milk

Start by boiling 1.5 liters of full-fat milk in a thick-bottomed stainless steel pan. Use buffalo milk or any full-cream milk for best results. Stir continuously and boil it for 10–12 minutes until the milk reduces and thickens slightly. Turn off the heat and let the milk cool down to lukewarm. 

Milk Boiling 

Step 2: Prepare the Curd

Take 150–200g of curd in a sieve or muslin cloth and let the water drain for 20 minutes. Make sure the curd is not too sour. This step gives a creamy texture to the Mishti Doi.

Curd Preparing for Creamy texture 

Step 3: Make the Caramel

In a small pan, add 3 tablespoons of sugar and heat on medium flame. Do not use high heat, or the sugar may burn. Stir continuously until the sugar melts and turns light golden brown. Don’t overcook the caramel, or it will turn bitter.

Sugar Caramel Making 

Step 4: Mix Milk and Caramel

Once the caramel is ready, slowly add 1 cup of boiled milk into it. Stir gently to dissolve the caramel lumps. Now pour this caramel milk back into the remaining milk and mix well. Ensure the mixture is lukewarm before adding curd.

Mixing milk with Caramel 

Step 5: Add the Curd

Take 2 tablespoons of thick curd and whisk it until smooth. Add this to the lukewarm milk and mix well until there are no lumps. The mixture should be smooth and creamy.

Adding Curd 

Step 6: Set the Mishti Doi

Pour the mixture into a clay pot or glass container. Clay pots are ideal as they help absorb excess moisture and give the doi its classic texture. Cover the top with foil or a lid.

Poured into a clay pot 
Cover the top with foil 

Wrap the container in a thick towel and keep it undisturbed in a warm place for 8–10 hours. During winter, you may need 12–14 hours for it to set completely.

Wrap up the container with thick towel 

Step 7: Chill and Serve

Once set, refrigerate the Mishti Doi for 3–4 hours before serving. It will be perfectly creamy, set, and chilled—just the way it's meant to be!

Ready to Serve 

Tips:

  • Use full-fat milk for the creamiest texture.
  • Caramel can be replaced with jaggery or mishri (rock sugar) if you prefer a healthier option.
  • Always use lukewarm milk when mixing curd to avoid curdling.
Healthy Bengali Mishti Doi 

Enjoy your homemade Bengali Mishti Doi chilled. If you loved the recipe, don’t forget to like, share, and comment!

Thank you for visiting!


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