Mishti Doi, Bengal’s probably the most prized possessions, is a traditional candy yogurt selection which is made with milk, curd tradition and jaggery or sugar. Historically set and even baked in earthenware, which imparts an earthy and distinctive taste to the flavored yogurt. The usage of the winter specialty, date palm jaggery or nolen gur provides it a stupendous brown hue as effectively. I even have used the identical in my Mishti Doi recipe. You’ll be able to’t actually miss on attempting this one, because it makes for a scrumptious dessert – one thing completely different than your normal mithais or sweets.
What’s Mishti Doi
After we translate this Bengali title in English, it might merely imply:
Mishti – candy
Doi – curd or yogurt
So, if you wish to even translate Mishti Doi into Hindi, it might be referred to as as Meetha Dahi.
The tactic of creating mishti doi is completely different than making a easy curd or dahi. The milk is thickened and lowered first after which palm jaggery is added. When the milk turns into heat, curd is added. This combination is then allowed to set for some hours.
For making mishti doi its higher to make use of earthen bowls or pans. The porous partitions of the earthern bowls absorbs the moisture from the doi, which in flip makes the mishti doi properly thick.
Mishti doi was and is one in all my favourite Bengali candy. Some 12 to 14 years again in Mumbai, on events I’d go to one Bengali candy store in inorbit mall in malad west. From there I’d purchase many Bengali sweets and inventory them within the fridge.
I used to work then, so clearly it was simpler for me to purchase sweets than make them at residence. The straightforward and but humble mishti doi would undeniably be one of many sweets I’d at all times purchase.
Few Bengali sweets which I’ve shared on weblog are:
Fermenting mishti doi takes extra time as in comparison with making curd. The timing additionally varies with the native temperature circumstances. When you dwell in chilly local weather zones, then hold the curd in a heat place in your home e.g close to a heater or inside a lit oven or close to the fuel range.
Often no flavorings are added, however I really feel some hints of cardamom powder provides an excellent aroma in addition to taste to the doi.
Serve mishti doi as a dessert or candy.
Step-by-Step Information
Easy methods to make Mishti Doi
Boiling milk
1. Take 1 litre full fats milk in a heavy kadai or pan. Hold flame to low or medium-low and start to warmth milk.
2. Stir sometimes when the milk is getting heated. Let the milk come to a boil.
3. Then proceed to simmer the milk on a low to medium-low flame. Stir typically when the milk is getting simmered.
4. This steady simmering will cut back the milk.
5. stir typically. additionally scrape the dried milk solids from the perimeters and add to the simmering milk.
6. simmer milk until it reduces to ⅓ or ½ of its authentic quantity.
7. Hold the kadai down and let the milk cool for about 8 to 9 minutes. scrape the dried milk solids from the perimeters and add to the milk.
Making mishti doi
8. In the meantime finely chop or grate 175 to 180 grams of palm jaggery. You will want ¾ cup of finely chopped palm jaggery.
9. After 8 or 9 minutes, add the chopped palm jaggery to the milk. When including jaggery, the temperature of milk could be 60 to 65 levels celsius.
10. Combine very effectively until all of the jaggery is dissolved.
11. Add ½ teaspoon cardamom powder. Combine effectively and let the milk develop into heat. After including jaggery, the temperature of milk will cut back. So you possibly can examine the temperature after including milk.
12. The milk ought to be heat – that means in the event you dip your finger within the milk, your finger ought to really feel comfortably heat however not sizzling. When you’ve got a cooking thermometer, you possibly can examine the temperature. It ought to be between 40 to 44 levels celsius.
13. Now add 2 tablespoons curd.
14. With a whisk combine very effectively. The curd ought to dissolve within the milk. If you’d like you possibly can even beat the curd earlier than you add.
Setting mishti doi
15. Now pour the doi combination in earthen or terracotta bowls or earthen handi.
16. Cowl with a lid or seal with aluminium foil.
17. Hold in a heat place for the mishti doi to set. Mishti doi takes longer to set than curd. the timing can even range with the temperature in your metropolis. Since its cool and never sizzling the place I dwell, it took 23 hours for the curd to set. So you retain for 9 hours to 24 hours.
18. When the mishti doi is about, then refrigerate. Serve mishti doi along with your meals or as a dessert.
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Mishti Doi
Mishti doi is a traditional Bengali candy made with milk, curd tradition and jaggery or sugar. The jaggery used historically to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means candy and ‘doi’ is curd. In hindi language it may be referred to as as meetha dahi.
Prep Time 5 minutes
Prepare dinner Time 30 minutes
Complete Time 35 minutes
Stop your display screen from going darkish whereas making the recipe
boiling milk
Take 1 litre full fats milk in a heavy kadai or pan. Hold flame to low or medium-low and start to warmth milk.
Stir sometimes when the milk is getting heated. Let the milk come to a boil.
Then proceed to simmer the milk on a low to medium-low flame stirring typically.
Scrape the dried milk solids from the perimeters and add to the simmering milk.
Simmer milk until it reduces to ⅓ or ½ of its authentic quantity.
Hold the kadai down and let the milk cool for about 8 to 9 minutes.
making mishti doi
In the meantime finely chop or grate 175 to 180 grams palm jaggery. You will want ¾ cup finely chopped palm jaggery.
After 8 or 9 minutes, add the chopped palm jaggery. When including jaggery, the temperature of milk could be 60 to 65 levels celsius.
Combine very effectively until all of the jaggery is dissolved.
Add ½ teaspoon cardamom powder. Combine effectively and let the milk develop into heat.
Verify the temperature of milk. It ought to be heat – that means in the event you dip your finger within the milk, your finger ought to really feel comfortably heat however not sizzling. When you’ve got a cooking thermometer, you possibly can examine the temperature. It ought to be between 40 to 44 levels celsius.
Now add 2 tablespoons curd.
With a whisk combine very effectively. The curd ought to dissolve within the milk. If you’d like you possibly can even beat the curd earlier than you add.
setting mishti doi
Now pour the doi combination in earthen or terracotta bowls or earthen handi.
Cowl with a lid or seal with aluminium foil.
Hold in a heat place for the mishti doi to set. Mishti doi takes longer to set than curd. the timing can even range with the temperature in your metropolis. So you possibly can hold for 9 to 24 hours.Â
When it’s set, then refrigerate. Serve mishti doi along with your meals or as a dessert.
Diet Info
Mishti Doi
Quantity Per Serving
Energy 149
% Every day Worth*
Ldl cholesterol 1mg0%
Sodium 90mg4%
Potassium 15mg0%
Carbohydrates 38g13%
Sugar 29g32%
Calcium 12mg1%
* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.
This Mishti Doi put up from archives first revealed in February 2018 has been up to date and republished on January 2023.
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