Dulce De Leche Yogurt Recipe – Creamy Indian-Style Mishti Doi

Last Updated on 2 months by Neha Deshmukh

Dulce De Leche Yogurt Recipe – Creamy Indian-Style Mishti Doi

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian desserts, then you need to try this Dulce De Leche Mishti Doi. It’s a dreamy, creamy twist on the classic Bengali Mishti Doi, with the rich, caramel notes of dulce de leche woven right in. I first made this when I was craving something comforting and a little different, and it quickly became a family favorite. It’s surprisingly easy to make, even though it takes a little patience. Let’s get started!

Why You’ll Love This Recipe

This isn’t your average yogurt dessert. The combination of tangy yogurt, sweet dulce de leche, and fragrant cardamom is just… chef’s kiss. It’s incredibly smooth and satisfying, and the flavors meld beautifully as it chills. Plus, it’s a fantastic make-ahead dessert – perfect for when you’re entertaining or just want something delicious waiting for you in the fridge.

Ingredients

Here’s what you’ll need to create this magic:

• 500 ml yogurt (about 2 cups)
• ¼ cup Dulce De Leche (about 60g)
• ¼ tsp cardamom powder (about 0.5g)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Yogurt – Choosing the Right Kind

Full-fat yogurt is key here. It gives you that lovely, thick, creamy texture we’re after. I prefer using plain, unsweetened yogurt. Greek yogurt will also work, but you might need to add a tablespoon or two of milk to loosen it up a bit.

Dulce De Leche – Homemade vs. Store-Bought

You can absolutely use store-bought dulce de leche to save time! But if you’re feeling ambitious, making your own is incredibly rewarding. It’s basically just sweetened condensed milk cooked low and slow until it turns a gorgeous caramel color.

Cardamom Powder – Freshly Ground vs. Pre-Ground

Freshly ground cardamom is always best – the aroma is incredible! If you have cardamom pods, crack them open and grind the seeds using a spice grinder or mortar and pestle. But pre-ground cardamom works just fine in a pinch. Just make sure it’s relatively fresh for the best flavor.

Step-By-Step Instructions

Alright, let’s make some Mishti Doi!

First, you’ll need to hang your yogurt. Grab a muslin cloth (or a clean cheesecloth) and tie it securely around a bowl or faucet. Pour the yogurt into the cloth and let it drain for at least 4 hours, or even overnight. This removes excess whey, resulting in a beautifully thickened yogurt.

Once your yogurt is nice and thick, transfer it to a mixing bowl. Add the dulce de leche and cardamom powder. Now, the fun part – whisk everything together until it’s smooth, creamy, and beautifully combined. Don’t over-whisk, just until everything is nicely incorporated.

Finally, chill the Mishti Doi in the fridge for 1-2 hours. This allows the flavors to meld and the yogurt to set even further. Before serving, you can garnish with chopped nuts (pistachios or almonds are lovely!) or a drizzle of extra dulce de leche.

Expert Tips

• Patience is a virtue: Don’t rush the yogurt draining process! The longer it drains, the thicker your Mishti Doi will be.
• Taste as you go: Adjust the amount of dulce de leche to your liking. Some people prefer a more subtle sweetness, while others like it extra decadent.
• Gentle whisking: Avoid vigorous whisking, as this can make the yogurt watery.

Variations

• Vegan Mishti Doi Adaptation: Swap the dairy yogurt for a thick, plant-based yogurt like coconut or soy yogurt. You might need to adjust the draining time, as plant-based yogurts can have different consistencies.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the label of your dulce de leche to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment – Increasing Cardamom: My friend, Priya, loves a really fragrant Mishti Doi. She adds up to ½ tsp of cardamom powder for a bolder flavor.
• Festival Adaptations – Celebrating with Mishti Doi: During festivals like Diwali or Holi, I love to serve this in small clay pots for a traditional touch.

Serving Suggestions

This Dulce De Leche Mishti Doi is delicious on its own, but it also pairs beautifully with:

• Fresh fruit (mangoes, berries, or peaches are fantastic)
• A sprinkle of granola for added texture
• A side of traditional Indian sweets

Storage Instructions

Store leftover Mishti Doi in an airtight container 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 works best for Mishti Doi?

Full-fat, plain, unsweetened yogurt is the way to go! Greek yogurt can also work, but you might need to add a little milk to thin it out.

Can I make Dulce De Leche at home for this recipe?

Absolutely! It takes a bit of time, but homemade dulce de leche is incredibly flavorful.

How can I tell when the yogurt is thick enough?

The yogurt should be significantly thicker than its original consistency. It should hold its shape well and not be watery.

What is the best way to grind cardamom for maximum flavor?

Using a spice grinder or mortar and pestle right before using it will give you the most potent cardamom flavor.

Can this Mishti Doi be frozen for longer storage?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!