Authentic Mishti Doi Recipe – Cardamom & Full Cream Milk Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Mishti Doi Recipe – Cardamom & Full Cream Milk Delight

Hey everyone! If you’ve ever craved that perfect balance of sweet, tangy, and creamy, then you need to try Mishti Doi. It’s one of those desserts that instantly transports me back to my childhood summers in Kolkata – the sweet aroma wafting from every sweet shop! I first made this myself when I was missing home during university, and honestly, it’s been a family favourite ever since. It takes a little patience, but trust me, the result is so worth it. Let’s get started!

Why You’ll Love This Recipe

This Mishti Doi recipe is all about simplicity and authentic flavour. It’s incredibly satisfying to make something so delicious from just a handful of ingredients. Plus, the slow fermentation process gives it a unique tang that you just can’t get with other desserts. It’s creamy, comforting, and a little bit magical. Seriously, who can resist a good Mishti Doi?

Ingredients

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

• 1 litre Full Cream Milk
• ½ cup Sugar (approximately 100g)
• 4 Green Cardamom pods
• 3-4 tbsp Curd (approximately 60-80ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Full Cream Milk: Don’t even think about using anything less! Full cream milk (around 3.25% fat) is crucial for that rich, creamy texture. It’s what gives Mishti Doi its signature indulgence.
• Curd: This is where things get interesting. Traditionally, Mishti Doi is made with dahi (Indian curd) which has a slightly different tang than your average yogurt. If you can find good quality Indian curd, definitely use it! Otherwise, a thick, plain yogurt works well too. Avoid anything flavoured or sweetened.
• Green Cardamom: Freshly crushed cardamom is best! It adds such a beautiful aroma and flavour. Don’t skimp on this – it really elevates the whole dessert.
• Sweetness & Fermentation: Regional preferences vary! Some like their Mishti Doi super sweet, others prefer a more subtle sweetness. Feel free to adjust the sugar to your liking. Also, fermentation times can vary depending on the weather – warmer climates will ferment faster.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the milk into a heavy-bottomed pan. Heat it over medium heat, stirring occasionally, until it comes to a boil.
2. Once boiling, reduce the heat to low and let it simmer. Keep stirring now and then to prevent sticking, and let the milk reduce by about half. This usually takes around 20-25 minutes. You want it nicely thickened.
3. Now, add half of the sugar (about 50g) and the cardamom pods to the thickened milk. Give it a good mix until the sugar dissolves completely.
4. In a separate pan, caramelize the remaining sugar over medium heat. Stir constantly! You want a beautiful golden syrup – be careful not to burn it.
5. Gently pour the caramelized sugar into the milk mixture. Stir well to combine. Let this cool down until it’s just lukewarm.
6. Once lukewarm, whisk in the curd until it’s fully incorporated. Make sure there are no lumps!
7. Pour the mixture into individual earthen pots (that’s the traditional way!) or glass bowls. Cover them with foil or plastic wrap.
8. Here’s the hardest part: find a warm place and let the Mishti Doi sit undisturbed for 8-12 hours, or even overnight, until it’s set. Resist the urge to peek!

Expert Tips

Want to make sure your Mishti Doi turns out perfectly? Here are a few tips:

• Perfect Set: The Mishti Doi should have a slightly wobbly set, similar to panna cotta. It shouldn’t be runny, but it also shouldn’t be rock solid.
• Avoiding Graininess: Using full cream milk and simmering gently are key to avoiding a grainy texture. Don’t rush the process!
• Fermentation Complete: You’ll know it’s ready when it has a lovely tangy aroma and the texture is set. A slight separation of whey on top is normal.
• Warmth is Key: A warm environment encourages fermentation. In colder months, you can wrap the pots in a towel or place them near a warm oven (not in the oven!).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mishti Doi: My friend Priya swears by using plant-based yogurt (like coconut or soy yogurt) instead of curd. It works surprisingly well!
• Sugar-Free Mishti Doi: Use a sugar substitute like stevia or erythritol to make a healthier version.
• Spice Level: A tiny pinch of saffron adds a beautiful colour and flavour. My grandmother always added a few strands!
• Festival Adaptations: Mishti Doi is a staple during festivals like Poila Boishakh (Bengali New Year) and Durga Puja. You can serve it in smaller, decorative pots for a festive touch.

Serving Suggestions

Mishti Doi is best served chilled! Garnish with a few chopped pistachios or almonds for a little extra crunch. It’s perfect as a dessert after a spicy Indian meal, or simply as a sweet treat on a warm afternoon.

Storage Instructions

Store leftover Mishti Doi in the refrigerator for up to 3 days. It might thicken slightly as it chills, but the flavour will still be amazing.

FAQs

Let’s answer some common questions:

1. What type of milk is best for making Mishti Doi?
Full cream milk is essential for that rich, creamy texture. Don’t compromise on this!

2. Can I use store-bought curd, or is homemade better?
Homemade dahi is traditional, but a thick, plain yogurt will work well if you can’t find dahi.

3. How do I know when the Mishti Doi is perfectly set?
It should have a slightly wobbly set, like panna cotta.

4. Why is it important not to disturb the pots during fermentation?
Disturbing the pots can disrupt the fermentation process and affect the texture.

5. Can I speed up the fermentation process?
Not really! Patience is key. You can try placing it in a slightly warmer spot, but don’t rush it too much.

6. What does the consistency of perfect Mishti Doi look like?
It should be creamy, smooth, and slightly tangy, with a gentle wobble.

Enjoy making (and eating!) this delicious Mishti Doi. Let me know how it turns out in the comments below!