Mishti doi | bengali Mishti doi recipe | sweet Bengali curd | mithai dahi is a very popular and well known dessert recipe from Bengal.Its made by thickening of milk and then sweetening the milk by adding sugar or Jaggery.After this fermenting this milk using a starter.
Two ways to make Homemade Mishti doi.
Usually or to say in traditional and authentic way this Bengali dessert Mishti doi was made using Noler gur which is a sweet thick syrup collected from Palm trees.But this Palm syrup is not available in all regions and plus its specially available only in winters.So instead of this Noler gur we can make Mishti doi recipe at home using Jaggery,which could be sugar Jaggery or Palm Jaggery.Here we have used Palm Jaggery for the recipe of Mishti doi.
Second option to make Mishti doi is to use caramelised sugar or brown sugar.We personally would prefer caramelised sugar more than brown sugar to match the taste of Mishti Dahi which we buy from the sweet shops.Sweet shop owners more often use caramelised sugar instead of brown sugar to maintain a standard cost of the Mishti Dahi.
Benefits and Importance of Dahi in India
If you have a sweet tooth you would definitely love this Bengali dessert Mishti doi recipe.Dahi has been an integral part of most of us Indians as we belong to a warm country and curd or the Dahi helps us to cool down our system.So this Mishti doi can be said as extended way to satisfy our sweet craving in a healthy manner. As Bengali sweet yogurt dessert is made using just two main key ingredients one Jaggery and the other is milk.
Brief of Mishti Doi
Mishti doi | bengali Mishti doi recipe | sweet Bengali curd | mithai dahi is made best when prepared using thick cream rich milk and then further thickening this milk.We keep Mishti doi to ferment preferably in earthen pots for about 7-8 hours in a warm place.
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Video recipe of Mishti Doi
Recipe card for Mishti Doi
Bengali Style Mishti Doi With Noler Gur | Mishti Doi | Recipe of Mushti Doi
- 1 litre full fat Milk / Doodh
- 12 tbsp Palm date Jaggery or use Sugar Jaggery / Gud or 6 tbsp caramelised Sugar / Cheeni
- 1/2 tsp green Cardamom / Hari elachi
- 1 cup Curd / Dahi
- To make hung curd strain out access water from curd by keeping it hung in a muslin cloth or through a thin double cloth sieve.
- For starter to set Mishti doi we require about 4 tablespoons ofHung curd.
- Whisk Hung Curd to make it smooth.
- Put the Milk to boil continuously stir it till half in quantity adding Cardamom powder.
- Put off the stove and add Jaggery to it .Mix until Jaggery melts in the Milk and the Milk is only 70% hot.
- Now stirring add in the made Hung Curd starter to the Milk.
- To set the Curd drop the Milk into earthen pots,cover the pots like with an Aluminium foil.
- Then covering with a thick cloth let it sit in a warm place for 5-6 hours or till it sets properly.
- Refrigerate to chill for another 4-5 hours to enjoy this sweet Bengali Mishti doi dessert.
Step by step how to make Mishti doi recipe
- Strain out excess water from 1 cup curd using a muslin cloth or a thin double cloth sieve.
- Now we get 4 tablespoons of thick hung curd.
- Now beat the hung curd to make it smooth.
- Boil the one-litre milk till it gets half adding half a teaspoon of cardamom powder.
- Now turn off the stove and add 12 tablespoon of jaggery to it. Mix well till the jaggery completely melts.
- When the milk is about 70% hot drop and mix in the hung curd as a starter to make the mishti Doi.
- To set the mishti Doi drop the milk into the earthen pots, then cover them with an aluminium foil.
- Cover these pots with a thick cloth to let mishti Doi set in a warm place for about 5 to 6 hours till it sets properly or gets firm.
- Now refrigerate the mishti Doi for 4 to 5 hours and enjoy this Bengali sweet curd desert.
- To make Hung Curd keep the Curd Hung in a thin muslin cloth overnight till hole of water drips off.From 1 cup Curd we can get about 4 tablespoons of thick Hung Curd.
- Continuously stirring the Milk while boiling avoids forming of thick layer of cream over it for a smooth Milk.
- If you don’t have Palm date Jaggery ,add sugar jaggery.
- We put off the stove before adding Jaggery to avoid Milk to curdle.
- Here the Milk should be as warm as we usually use to make plain Curd.
- Earthen pots absorb excess water and helps in making a thicker Curd.
- If it’s too cold in your area you can keep the Curd to set in your oven which is switched off.