Authentic Mishti Doi Recipe – Creamy Yogurt Dessert with Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Mishti Doi Recipe – Creamy Yogurt Dessert with Jaggery

Hey everyone! If you’ve ever dreamt of a dessert that’s both comforting and subtly sweet, then you need to try Mishti Doi. It’s a classic Bengali treat – a creamy, fermented yogurt dessert – and honestly, it’s one of my all-time favorites. I first made this years ago trying to recreate my Dadi’s (grandmother’s) version, and while it took a few tries, I finally got it just right! Let’s dive in and make some magic.

Why You’ll Love This Recipe

Mishti Doi isn’t just a dessert; it’s an experience. The slow fermentation process creates a unique tanginess that balances beautifully with the sweetness of the jaggery. It’s incredibly creamy, unbelievably flavorful, and surprisingly easy to make – though it does require a little patience. Trust me, the wait is so worth it.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 Cup Plain Yogurt
• 2 Cups Full fat whole milk (approximately 475ml)
• 2 Cups Heavy Cream (approximately 475ml)
• 1 Cup Grated patali gur or liquid nolen gur (approximately 200g)

Ingredient Notes

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

Plain Yogurt: Choosing the Right Kind
Using a good quality, plain yogurt is key. I prefer using full-fat yogurt for a richer, creamier Mishti Doi. Avoid flavored or sweetened yogurts. You want a yogurt with live and active cultures for proper fermentation.

Patali Gur/Nolen Gur: Understanding This Unique Jaggery
Patali Gur (or Nolen Gur) is unrefined sugar made from palm sap. It has a beautiful smoky flavor that’s characteristic of authentic Mishti Doi. If you can’t find it, you can use dark brown sugar as a substitute, but the flavor won’t be quite the same. Liquid Nolen Gur is easier to incorporate, but grated works perfectly well too!

Milk & Cream: The Importance of Full Fat
Don’t skimp on the fat content here! Full-fat milk and heavy cream are essential for that signature creamy texture. Lower-fat versions just won’t give you the same result.

Regional Variations in Sweeteners
While Patali Gur is traditional, some families in Bangladesh use date palm jaggery, which offers a slightly different, equally delicious flavor profile. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

First, we need to thicken our yogurt. Strain the plain yogurt through muslin cloth to remove excess moisture. This usually takes a couple of hours, but it’s a crucial step for a smooth texture.

Next, in a heavy-bottomed pan, simmer the milk and cream together for about 5 minutes. This helps to slightly reduce the liquid and create a richer base.

Now, add the grated jaggery (or liquid Nolen Gur) to the milk and cream mixture. Simmer for another 5 minutes, stirring constantly, until the jaggery is completely dissolved.

Let the mixture cool down to lukewarm temperature. This is really important – you don’t want to kill the live cultures in the yogurt!

Once cooled, whisk in the strained yogurt until everything is beautifully smooth and combined.

Time for the magic! Brush the inside of your clay pot (or chosen container – more on that later!) with a little yogurt. This helps with the fermentation process.

Pour the yogurt mixture into the prepared container. Cover it tightly.

Now comes the hardest part: the wait! Ferment the Mishti Doi for 12-24 hours, depending on the ambient temperature. Warmer temperatures will speed up fermentation, while cooler temperatures will take longer.

Finally, refrigerate the Mishti Doi until it’s thoroughly chilled before serving.

Before serving, drizzle with a little melted jaggery syrup for garnish. It adds a beautiful sheen and extra sweetness!

Expert Tips

• Don’t rush the cooling process! Lukewarm is the sweet spot.
• Keep the container undisturbed during fermentation.
• A slightly tangy smell indicates successful fermentation.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Mishti Doi
Use coconut yogurt and coconut cream for a delicious vegan version. You might need to adjust the amount of sweetener to taste. My friend, Priya, swears by this version!

Spice Level Adjustment (Cardamom Infusion)
Add a pinch of cardamom powder to the milk and cream mixture while simmering for a fragrant twist. My family loves this addition, especially during festivals.

Festival Adaptations (Makar Sankranti, Poila Boishakh)
During Makar Sankranti, some people add a sprinkle of til (sesame seeds) on top. For Poila Boishakh (Bengali New Year), a touch of rose water can be lovely.

Adjusting Sweetness
Taste the mixture before fermenting and add more jaggery if you prefer a sweeter Mishti Doi. Remember, fermentation can slightly reduce the perceived sweetness.

Serving Suggestions

Mishti Doi is best served chilled, straight from the refrigerator. It’s perfect on its own as a light dessert, or you can pair it with seasonal fruits like mangoes or berries. It’s also a lovely accompaniment to a traditional Bengali meal.

Storage Instructions

Mishti Doi will stay fresh in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from absorbing odors.

FAQs

What is the best type of yogurt to use for Mishti Doi?
Full-fat, plain yogurt with live and active cultures is the best choice.

Can I use sugar instead of jaggery? What adjustments should I make?
You can, but the flavor will be different. Use about ¾ cup of sugar for every 1 cup of jaggery.

How do I know when the Mishti Doi is perfectly fermented?
It will have a slightly tangy smell and a thickened, creamy consistency.

What if I don’t have a clay pot? Can I use another container?
Absolutely! You can use glass or ceramic containers. Avoid metal containers, as they can react with the yogurt.

How long does Mishti Doi stay fresh in the refrigerator?
Up to 3-4 days in an airtight container.

Why is straining the yogurt important?
It removes excess moisture, resulting in a thicker, creamier Mishti Doi.

Can I speed up the fermentation process?
You can place the container in a warm place, like near a radiator (but not directly on it!). However, be careful not to overheat it.

Enjoy making this classic Bengali dessert! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!