Traditional Indian Mishti Doi Recipe – Creamy Yogurt Dessert

Last Updated on 3 months by Neha Deshmukh

Traditional Indian Mishti Doi Recipe – Creamy Yogurt Dessert

Hey everyone! If you’ve ever craved a dessert that’s both comforting and subtly sweet, then you need to try Mishti Doi. It’s a classic Bengali sweet – essentially caramelized milk baked with yogurt – and honestly, it’s one of my all-time favorites. I first made this for a family gathering and it was a huge hit! It’s a little bit of a process, but trust me, the creamy, slightly tangy result is so worth it.

Why You’ll Love This Recipe

Mishti Doi isn’t just a dessert; it’s a little piece of Indian culinary heritage. It’s wonderfully creamy, not overly sweet, and has this beautiful, delicate tang from the yogurt. Plus, the baking process creates a unique texture that’s unlike anything else. It’s perfect for a special occasion, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this dreamy Mishti Doi:

• ?? cup white granulated sugar (about 200g)
• ?? cup water (240ml)
• 1 cup thick yogurt (about 240g) – this is important, we’ll talk about it later!
• 2 cups milk (480ml) – full fat is best!
• 1 cup heavy cream (240ml)
• 2 tablespoons sugar (about 20g)

Ingredient Notes

Let’s chat ingredients for a sec, because a few things really make a difference here.

• Yogurt: Seriously, use full-fat yogurt. It’s crucial for that rich, creamy texture. I prefer using traditional dahi, but Greek yogurt works in a pinch – just make sure it’s full fat and strained.
• Sugar: I usually use regular white granulated sugar, but you can experiment with other types. Demerara sugar will give a lovely caramel flavour, but it might slightly alter the colour.
• Milk: Full-fat milk is the way to go here too. In some regions of India, people use buffalo milk for an even richer flavour. If you can find it, definitely give it a try! The type of milk really impacts the final texture.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated, it’s easier than it looks.

1. First, line a colander with a few layers of cheesecloth. Pour the yogurt into it and gently squeeze out any excess water. Let it sit for about 30 minutes – this is called “hanging” the yogurt, and it makes it even thicker and creamier. Set it aside.
2. While the yogurt is draining, mix the milk and heavy cream in a pitcher. Just give it a quick whisk and set it aside.
3. Now for the caramel! In a deep saucepan with a lid, combine the sugar and water. Cover it and simmer over medium-high heat. Don’t stir! Just let it bubble away until the sugar caramelizes to a beautiful dark amber colour. Keep a close eye on it – burnt caramel is no fun.
4. This next part needs a little care. Carefully add a tiny splash of the milk mixture to the caramel, and stir quickly. It will bubble and splutter, so be careful!
5. Gradually pour in the remaining milk, then add the 2 tablespoons of sugar. Bring it all to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly.
6. Take the saucepan off the heat and let the milk cool until it’s warm to the touch. Don’t refrigerate it – we want it warm for the next step.
7. Whisk the hung yogurt in a bowl until it’s nice and smooth. Then, temper it by mixing in a small amount of the warm milk. This prevents the yogurt from curdling when you add it to the rest of the milk.
8. Combine the yogurt mixture with the remaining milk, whisking until everything is beautifully smooth.
9. Pour the mixture into individual serving containers (ramekins work great!). Cover each container tightly with foil.
10. Place the containers in a preheated oven at 350°F (175°C) for 5 minutes. Then, turn off the oven but leave the oven light on. Let the Mishti Doi sit undisturbed in the warm oven for 8 hours. This is the magic step!
11. Finally, refrigerate for at least 2 hours before serving. Garnish with a drizzle of the reserved caramel if you like.

Expert Tips

• Don’t rush the caramel: Patience is key! A beautifully dark amber caramel is what gives Mishti Doi its signature flavour.
• Tempering is important: Don’t skip tempering the yogurt. It ensures a smooth, creamy texture.
• Undisturbed baking: Seriously, don’t open the oven during the 8-hour baking period. Let it do its thing!

Variations

Want to get creative with your Mishti Doi? Here are a few ideas:

• Vegan Mishti Doi Adaptation: Substitute the yogurt and milk with plant-based alternatives like coconut yogurt and almond milk. You might need to adjust the sugar slightly.
• Adjusting Sweetness Levels: If you prefer a less sweet dessert, reduce the amount of sugar in the caramel.
• Spice Infusions – Cardamom, Saffron: Add a pinch of cardamom powder or a few strands of saffron to the milk mixture for a fragrant twist. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations – Durga Puja, Poila Boishakh: During festivals like Durga Puja or Poila Boishakh, some families add a sprinkle of chopped nuts (pistachios, almonds) on top before serving.

Serving Suggestions

Mishti Doi is delicious on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect ending to a spicy Indian meal.

Storage Instructions

Leftover Mishti Doi can be stored in the refrigerator for up to 3 days. It might thicken slightly as it sits, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of yogurt is best for Mishti Doi? Full-fat, thick yogurt is essential. Traditional dahi is ideal, but full-fat Greek yogurt works well too.
• Can I make Mishti Doi without an oven? Yes, you can! You can use a slow cooker on the warm setting, or even a yogurt maker. The key is to maintain a consistent, low temperature for several hours.
• Why is the caramel important in Mishti Doi? The caramel gives Mishti Doi its unique flavour and colour. It’s what sets it apart from other yogurt desserts.
• How can I prevent the Mishti Doi from becoming grainy? Tempering the yogurt properly and avoiding high heat are key to preventing a grainy texture.
• Can I adjust the sweetness level of the Mishti Doi? Absolutely! Reduce the amount of sugar in the caramel to make it less sweet.

Enjoy making (and eating!) this delightful Indian dessert. Let me know how it turns out for you!