Authentic Yogurt Recipe- Saffron, Cardamom & Dry Fruits

Last Updated on 4 months by Neha Deshmukh

Authentic Yogurt Recipe- Saffron, Cardamom & Dry Fruits

Introduction

Oh, Mishti Doi! The name itself just rolls off the tongue, doesn’t it? This creamy, delicately sweet yogurt is a classic Bengali dessert, and honestly, it’s one of those recipes that instantly transports me back to my grandmother’s kitchen. I remember the first time I tried to make it myself – it wasn’t quite as perfect as hers, but the joy of recreating that flavour was incredible. It’s surprisingly easy to make, and the result is a truly special treat. You’ll absolutely love it!

Why You’ll Love This Recipe

This Mishti Doi isn’t just delicious; it’s a little slice of Indian culinary heritage. It’s perfect for a light dessert after a spicy meal, a sweet treat for a special occasion, or just a comforting indulgence any time you need it. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets – more on that later! It’s a beautiful balance of flavours and textures, and I promise, it’s worth the little bit of patience it takes.

Ingredients

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

• 500 grams yogurt/curd
• 3-4 tablespoons powdered sugar (adjust to taste)
• 7-8 saffron strands (soaked in ¼ cup milk)
• ½ teaspoon cardamom powder (freshly ground is best!)
• 2-3 tablespoons sliced dry fruits (cashews, pistachios, almonds)

Ingredient Notes

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

Yogurt/Curd: Choosing the Right Kind

Full-fat yogurt is key here. It gives you that rich, creamy texture we’re after. I prefer using plain, unsweetened yogurt. You can use Greek yogurt, but you might need to add a splash of milk to loosen it up a bit.

Powdered Sugar: Why It’s Preferred

Powdered sugar dissolves much more easily than granulated sugar, giving you a smooth, consistent sweetness throughout the Mishti Doi. If you absolutely have to use granulated sugar, make sure to stir really well to dissolve it completely.

Saffron: The Spice of Royalty – Quality & Soaking

Saffron is expensive, yes, but a little goes a long way! Look for deep red strands – that’s where the flavour and colour are. Soaking it in warm milk helps release its beautiful colour and aroma. Don’t skip this step!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is a game-changer. The aroma is so much more vibrant. If you don’t have whole cardamom pods, good quality store-bought cardamom powder will work, but try to get the freshest you can find.

Dry Fruits: Regional Variations & Health Benefits

Cashews, pistachios, and almonds are classic choices, but feel free to experiment! My aunt loves adding a sprinkle of chopped walnuts. They add a lovely texture and a boost of healthy fats.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, we need to thicken the yogurt. Strain the yogurt using a muslin cloth until it’s thick and water-free. This can take a few hours, so plan ahead!
2. Once strained, transfer the yogurt to a bowl and beat it until it’s beautifully smooth. A whisk works perfectly for this.
3. Now, gently mix in the powdered sugar, making sure it’s fully dissolved. No grainy bits allowed!
4. Add the saffron-infused milk and stir to combine. Watch as the yogurt takes on a gorgeous golden hue.
5. Blend in the cardamom powder for that warm, aromatic flavour.
6. Fold in the sliced dry fruits. Be gentle – we want to keep them intact.
7. Garnish with a few extra dry fruits on top for a pretty presentation.
8. Finally, chill in the refrigerator for 1-2 hours before serving. This allows the flavours to meld together beautifully.

Expert Tips

Want to take your Mishti Doi to the next level? Here are a few of my secrets:

Achieving the Perfect Yogurt Consistency

The straining process is crucial. The longer you strain, the thicker the yogurt will be. Don’t rush it!

Infusing Saffron for Maximum Flavor

Warm the milk slightly before adding the saffron. This helps release the flavour more quickly. Let it sit for at least 30 minutes.

Balancing Sweetness & Spice

Taste as you go! Adjust the amount of powdered sugar and cardamom to your liking.

Selecting & Preparing Dry Fruits

Roast the dry fruits lightly in a dry pan for a few minutes to enhance their flavour. Let them cool before slicing.

Variations

Let’s get creative!

Vegan Adaptation (Using Plant-Based Yogurt)

You can absolutely make this with plant-based yogurt! Coconut yogurt works particularly well, but soy or almond yogurt are also good options.

Gluten-Free (Naturally Gluten-Free)

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Increasing Cardamom)

If you really love cardamom, feel free to add a little more! Just be careful not to overpower the other flavours.

Festival Adaptations (Holi, Diwali)

During festivals like Holi and Diwali, I like to add a tiny pinch of nutmeg for an extra festive touch.

Serving Suggestions

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

Storage Instructions

Store leftover Mishti Doi in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What type of yogurt works best for this recipe?

Full-fat, plain, unsweetened yogurt is ideal. Greek yogurt can be used, but may need a little milk added.

Can I use regular sugar instead of powdered sugar?

You can, but powdered sugar dissolves more easily. If using regular sugar, stir very well.

How do I know when the saffron is properly infused?

The milk should have a beautiful golden colour and a noticeable saffron aroma.

Can this Mishti Doi be made ahead of time?

Yes! It actually tastes even better after it’s had a chance to chill for a few hours.

What are some other dry fruit combinations I can use?

Walnuts, pecans, and even dried cranberries would be delicious!

Is it possible to make a larger batch of this recipe?

Absolutely! Just double or triple the ingredients as needed.