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Mishti is a general term used to describe Bengal desserts, all of which have their own names and traditions. Mishti are also known as “mithai.” At their base, mishti are a combination of...
- About Mishti Doi
- About This Recipe
- How to Make Mishti Doi
- Origin of Mishti Doi
- Expert Tips
When we translate this Bengali name in English, it would simply mean: Mishti – sweet Doi – curd or yogurt So, if you want to even translate Mishti Doi into Hindi, it would be called as Meetha Dahi. In English it will be Sweet Yogurt. I’ve heard about some stories relating to the origin of the Mishti Doi recipe. Before I go onto that, this curd vari...
Mishti Doi was and is one of my favorite Bengali desserts. Decades back in Mumbai, on special occasions, I used to visit one particular Bengali sweet shop in Malad West in the western suburbs. From there, I would purchase a variety of sweets or mishti as they are called in Bengali, and stock my refrigerator with them. The humble, yet delicious Mist...
Boil Milk
1. Take 1 liter whole milk or full fat milk in a heavy kadai (wok) or pan. Keep the flame to low or medium-low and begin to heat milk. 2. Stir occasionally while the milk is getting heated. Let the milk come to a boil. 3. Then, continue to simmer the milk on low to medium-low heat. Stir often while the milk is getting simmered. 4. This continuous simmering will reduce the milk. 5. Stir often. Also, scrape the dried milk solids from the sides and add to the simmering milk. 6. Simmer milk until...
Make Mishti Doi
8. Meanwhile, finely chop or grate 175 to 180 grams palm jaggery. You will need ¾ cup finely chopped palm jaggery. 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. 10. Mix very well till all the jaggery is dissolved. 11. Add ½ teaspoon green cardamom powder. Mix well and let this milk mixture become warm. After adding jaggery, the temperature of milk will reduce. So, you can check the temperature a...
Set Mishti Doi
15. Now, pour the curd mixture in earthen or terracotta bowls, or earthen handi. 16. Cover with a lid or seal with aluminium foil. 17. Keep in a warm place for the Mishti Doi to set. Mishti doi takes longer to set than curd or yogurt. The timing will also vary with the temperature in your city. Since it is cool and not hot where I live, it took 23 hours for the curd to set. Thus, you can keep for 7 to 24 hours depending on how hot or warm it is in your city. 18. When set, it will look firm wi...
While it is obvious that most of us know Mishti Doi as the quintessential sweetened yogurt variety, hailing from Bengal and how Bengalis really take pride in this fermented dessert; it is also true that there are many stories that may be related to its origin. As I also mentioned earlier, all you need for a Mishti Doi recipe is milk, palm jaggery/s...
Full fat milk or whole milk is the best option to prepare Mishti Doi. Using other varieties or low-fat or toned milk may result in curdling of the milk while making it.For a traditional look and flavor, I would suggest using date palm jaggery. If you don’t have it, you can use brown sugar or granulated sugar as well.I have added cardamom powder as I like the subtle flavor of it in the curd. You can skip using it, if you wish to.Earthen or terracotta bowls/pots/handi should be preferably used to set the Mishti Doi.- (21)
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- Desserts, Sweets
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What is mishti doi cecipe?
Mishti doi is a Bengali sweet made of milk, curd, and palm jaggery (or brown sugar). The sweet is popular in the eastern part of India (West Bengal, Orissa, and Bihar) and Bangladesh as well as New Delhi and Mumbai, and it can also be described as a sweeter, denser version of lassi.
Serve it Chilled. And there you have it—the perfect, creamy, and delicately sweet mishti doi. This classic Bengali dessert is a testament to the power of simple ingredients and patient technique. Its subtle sweetness and melt-in-your-mouth texture make it a delightful end to any meal.
- Dessert, Sweets
- Indian
Feb 15, 2023 · The sweetness is lent from lightly caramelized sugar and traditionally the curd is set in earthen pots or even baked in earthenware, which imparts an earthy and unique flavor to the flavored yogurt.The hung curd is sweetened with sugar or date jaggery and then chilled to achieve an irresistible creamy texture and delightful sweet taste.
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- 59 sec
Jan 9, 2022 · Total: 15 mins. Servings: 10 to 12 servings. Yield: 10 to 12 pieces. 69 ratings. Add a comment. Save Recipe. No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make.
Jun 7, 2021 · Mishti Doi is an authentic Indian dessert from the state of West Bengal in India. Sweet thick yogurt with caramelized sugar makes this divine sweet loved by all. Similar to Coconut Rice Kheer and Carrot Almond Pudding ( Gajar Halwa ) , Mishti Doi is a popular Indian Sweet dessert.
