Mishti Doi (Sweet Yoghurt)

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 03/1/22
Mishti Doi
Kirti Poddar/Wikimedia Commons
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
266 Calories
5g Fat
50g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 266
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 17mg 6%
Sodium 77mg 3%
Total Carbohydrate 50g 18%
Dietary Fiber 0g 0%
Total Sugars 50g
Protein 6g
Vitamin C 0mg 0%
Calcium 202mg 16%
Iron 0mg 0%
Potassium 238mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well-known desserts. Mishti Doi tastes great but is amazingly simple to make.

Ingredients

  • 4 cups (1 liter) whole milk

  • 3 to 4 tablespoons yogurt

  • 1 1/4 cups (250 grams) sugar

Steps to Make It

  1. Gather the ingredients.

  2. Boil the milk in a heavy-bottomed pan, on a medium flame until it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.

  3. Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramelize (brown). Remove from the fire when done, add the reduced milk to this caramelized sugar and mix well to blend.

  4. When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.

  5. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in an earthenware pot.

  6. When the Mishti Doi has set and is firm, chill for a few hours and serve.