Mishti Doi Recipe (Bengali Sweet Yougurt)
As the days grow warmer, nothing delights quite like a chilled bowl of Mishti Doi, Bengal’s iconic sweet yoghurt, which perfectly balances creamy richness with gentle sweetness. Made with just a few ingredients - thick curd, aromatic cardamom, and the indulgent touch of Nestlé MILKMAID, this easy Mishti Doi captures the heart of traditional Bengali cuisine in every spoonful.
About Our Recipe
Our Mishti Doi recipe celebrates simplicity without compromising on flavour. With Nestlé MILKMAID, you can skip the long process of reducing milk and still achieve that authentic creamy texture and caramelised sweetness. The combination of fresh curd, MILKMAID, and a hint of cardamom results in a silky-smooth dessert that’s both effortless and indulgent.
Nestlé MILKMAID enhances the natural tang of yoghurt, lending a perfect balance of sweetness and richness. The subtle warmth of cardamom powder ties it all together, creating a truly comforting treat. Whether served at festive gatherings or as a post-meal dessert, Mishti Doi never fails to impress.
This Mishti Doi recipe is perfect for those seeking a quick and easy dessert that doesn't compromise on taste. No long hours of simmering milk - just a few steps, and you'll have a delectable delicacy ready for summer indulgence.
So, skip the complicated Mishti Doi recipes and savour the delightful taste of West Bengal's flavours right in your kitchen.
But wait, there’s more! Treat yourself to a variety of unique and creamy desserts like Kesar Shrikhand and Chanar Payesh, perfect for any occasion. Don't let these irresistible treats slip by!
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 3 cups Nestlé a+ Nourish Dahi
- 1 pinchElaichi (Cardamom) Powder
How to make Mishti Doi
- Step 1: Tie the curd in a muslin cloth and hang it for 25 to 30 minutes to remove excess water.
- Step 2: Add Nestlé MILKMAID, hung curd, and elaichi powder. Mix well and then cover the bowl with foil or a greaseproof paper.
- Step 3: Place the bowl in a pan of boiling water and steam for 15 to 20 minutes. Insert a knife or spoon to check. If it comes clean, Mishti Doi is ready. Cool and serve chilled.
Tips to Make Mishti Doi
- Make sure the curd is fresh and not too sour for Mishti Doi.
- Earthenware or terracotta bowls are traditional, but any bowl that holds heat works. Also, avoid using aluminium pots as they may react with Mishti Doi.
- While our Mishti Doi recipe calls for a pan, you can use a pressure cooker to steam the curd without the weight.
- Refrigerate Mishti Doi for at least 4 hours to let the flavours develop beautifully.
- Enhance your Mishti Doi recipe with nuts, saffron, or a drizzle of honey for a richer twist.
FAQs on Mishti Doi
1. What is the difference between yoghurt and Mishti Doi?
Regular yoghurt and Mishti Doi are fermented dairy products, but have distinct tastes. Mishti Doi is known for its sweet and tangy flavour, while regular yoghurt is primarily sour. This sweetness comes from adding sweeteners to Mishti Doi during preparation. On the other hand, regular yoghurt gets its sourness naturally from the fermentation process.
2. Can you use different flavouring agents for Mishti Doi?
Our Mishti Doi recipe suggests using cardamom powder for flavouring, but feel free to get creative. Try rosewater, nuts, mangoes, or even chocolate for a unique twist.
3. Can I add fruit puree to my Mishti Doi recipe?
Yes, you can add fruit puree, like mango or strawberry, to your Mishti Doi ingredients for a fruity twist.
4. What is the shelf life of Mishti Doi?
The shelf life of Mishti Doi depends on storage temperature. It typically lasts for around 12 days if refrigerated (around 4°C), but only about 2 days at room temperature (around 30°C).
5. Can I store Mishti Doi in a plastic container?
Avoid storing Mishti Doi in plastic containers. Mishti Doi, being acidic, can leach chemicals from some plastics into the food. Glass or ceramic containers are better options.
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