Delicious Homemade Mishti Doi: A Traditional Bengali Dessert

Ingredients

1 litre Full cream milk
2 tablespoons Lemon juice
1 cup Sugar
2 tablespoons Plain yogurt (curd)
1/4 cup Warm water
1/4 cup Condensed milk (optional)

Steps and instructions

Heat milk in a thick-bottomed pan and bring it to a boil. Reduce the heat and add lemon juice. Stir continuously until milk curdles.
Strain the curdled milk through a muslin cloth and rinse with cold water to remove the lemon flavor.
Hang it for an hour to remove excess water. Your chenna is now ready.
In another pan, add sugar and melt it on low heat till it becomes caramelized with a deep brown color. Be careful not to burn the sugar.
Add warm milk to the caramelized sugar gradually, stirring continuously. Simmer the milk until it reduces to half its quantity.
Remove the pan from heat and let it cool to lukewarm. Mix the chenna with this milk well using a whisk. Next, add yogurt and mix well.
Preheat oven to 200 degrees F (or 95 degrees C). Pour the milk mixture into a baking dish.
Bake for 30 minutes till the top turns light brown. Switch off the oven and let the dish remain in the oven for another 15 minutes.
Remove from the oven and let it cool completely. Your Mishti Doi is ready. Refrigerate it for 3-4 hours before serving.

Tools for making

Thick-bottomed pan - Used to heat the milk and make the chenna.
Muslin cloth - Used to strain the curdled milk and separate the chenna.
Whisk - Used to mix the chenna with the milk and yogurt.
Baking dish - Used to bake the Mishti Doi in the oven.
Oven - Used to bake the Mishti Doi at a controlled temperature.

Recipe variations

Add cardamom powder or saffron strands for added flavor.
Replace sugar with jaggery or palm sugar for a different taste.
Use flavored yogurt like mango or strawberry yogurt instead of plain yogurt.
Add crushed nuts like almonds, pistachios, or cashews for a crunchy texture.
Include a layer of caramelized fruits like apples or bananas before pouring the milk mixture.
For a creamier texture, substitute half of the milk with condensed milk.
Experiment with different sweeteners like honey or maple syrup.
Try baking the Mishti Doi in individual ramekins for personal servings.
Garnish with rose petals, grated coconut, or chocolate shavings for an elegant presentation.
For a vegan version, use non-dairy milk like almond milk or coconut milk and vegan yogurt.

Recipe overview

Indulge in the sweetness of Bengal's traditional dessert with this easy Mishti Doi recipe. Mishti Doi, literally translated as 'sweet yogurt,' is a simple yet delicious dish made from caramelized sugar and thick, creamy milk flavored with a hint of lemon. The caramelization process gives the dish its distinctive rich, brown color and a slight tangy taste. The end result is a smooth, creamy, and thick sweet yogurt that leaves a lingering taste of sweetness on your palate. Preparation takes about 2 hours, including the time needed to reduce and cool the milk mixture before baking. This recipe is easy to follow, and while it does require a bit of patience, the satisfying sweet end result is well worth the wait. Enjoy this delightful dessert chilled, either on its own or as a sweet ending to a hearty meal.

Common questions

How do I make chenna? To make chenna, heat milk in a pan and bring it to a boil. Add lemon juice and stir until the milk curdles. Strain the curdled milk through a muslin cloth, rinse with cold water, and hang it for an hour to remove excess water.
How do I caramelize sugar? To caramelize sugar, melt it on low heat in a pan until it turns into a deep brown color. Be careful not to burn the sugar.
Can I use condensed milk in this recipe? Yes, you can use condensed milk in this recipe. Add it to the milk after caramelizing the sugar and let it simmer until it reduces to half its quantity.
Do I have to bake the Mishti Doi? Yes, baking the Mishti Doi is an important step in this recipe. Preheat the oven, pour the milk mixture into a baking dish, and bake for 30 minutes at 200 degrees F (or 95 degrees C).
How long should I refrigerate the Mishti Doi? It is recommended to refrigerate the Mishti Doi for 3-4 hours before serving to allow it to set and chill.

Serving dishes and utensils

Mixing Bowl - A bowl for mixing the ingredients.
Whisk - Used for mixing the chenna and milk together.
Muslin Cloth - Used for straining the curdled milk and draining excess water from the chenna.
Thick-bottomed Pan - Used for boiling and reducing the milk.
Baking Dish - Used for baking the Mishti Doi in the oven.
Oven - Used for baking the Mishti Doi.

Origin stories

Although mishti doi is a popular treat throughout the Indian subcontinent today, its roots can be traced back to the Eastern part of India, particularly the Bengal region. It is said that the Portuguese settlers, who arrived in Bengal in the 17th century, introduced the technique of "curdling" milk, which was embraced by the locals and refined over the years. This led to the creation of many unique dairy-based sweets, one of which is the beloved mishti doi. This dessert is usually served in earthen pots, which not only keep it cool but also enhance its flavor by absorbing the extra water. The essence of mishti doi lies in its simplicity and the time-honored process of its creation, which involves the caramelization of sugar and slow fermentation of milk. Today, it continues to hold a place of pride in Bengali culture, often marking the sweet end to festive meals and celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.