How To Make Bengali Mishti Doi at home recipe

Table of Content

• Ingredients required to prepare Mishti doi recipe at home –
• How to make Curd (Dahi or Yogurt)
• Ingredients for Mishti Doi
• Easy Steps to follow for
• How to make mishti doi
• Mishti Doi
• Sweet Recipes
• How to make Mitha dahi by baking

You can even heat milk to a temperature between 85 to 96 degrees Celsius or 185 to 204 degrees Fahrenheit. If you have a food temperature scale then you can make use of it. I won’t be going into the food science of making curd and the fermentation process. Will just keep it simple with a few tips to keep in mind whilst making curd at home.

To accentuate the taste you can also add date jaggery, this will make it even more delicious. Looking for a classic sweet treat? Then this easy Mishti Doi is the perfect thing to try at home. Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows. Keep the kadai down and let the milk cool for about 8 to 9 minutes.

Ingredients required to prepare Mishti doi recipe at home –

Add the jaggery to the boiling milk and stir well. Meethi koki is a fabulous sweet flatbread prepared with whole wheat flour and sugar syrup.... On fermentation the curd will have a pleasant fermented aroma and with a slight tangy taste and it will also have a wobbly thick texture. Whisk very well with a spoon or a whisker. Curd can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.

Craving for something sweet and indulgent? Then, this Mishti Doi recipe will surely please your palate with its amazing taste! Mishti Doi is one of the most popular sweet delicacies of Bengali cuisine.

How to make Curd (Dahi or Yogurt)

Then keep at room temperature for 4 to 5 hours or till the curd is set. Now take 1 to 2 teaspoons of the curd starter and add in the warm milk. In winter you can add 2 teaspoons.

Due to the bacterial fermentation the final product also has a tangy taste. The popular Bengali dessert which is Bengali Style Mishti Doi is prepared out of caramel and thickened milk mixed together. The easy dessert recipe is extremely yummy and taste and popular all across Bihar, Orissa, Bangladesh and Bengal. Mishti Doi is prepared using caramelized sugar in most of the cases. The yogurt is traditionally set and fermented in an earthen, terracotta, or clay pot. This helps to absorb excessive moisture, giving Mishti Doi its typical dense but soft and creamy texture.

Ingredients for Mishti Doi

The temperature of the warm milk should be between 39 to 44 degrees Celsius or 102 to 111 degrees Fahrenheit. Remove the pan and keep it aside on the kitchen counter for the milk to cool at room temperature. We just need the temperature of milk to reduce till the milk becomes warm. Then add ½ litre of whole milk – about 2 cups milk. Keep the pan on the stovetop and begin to heat milk on a low to medium-low heat. Now pour the mixture into serving glasses or bowl, but clay cups will be best.

It is also often delicately seasoned with a pinch of cardamom for fragrance and flavour. Asiya, for making mishti doi, always use full fat milk or full cream milk. Adding curd to toned milk or low fat milk can curdle it.

The rich, smooth, creamy goodness of Mishti Doi is so addictive that can’t stop after one spoonful. Remember Shakespeare said ”What’s in a name? ” A bowl (it’s better be handi) of Mishti Doi will always give you ultimate pleasure. Editor's pick on the best recipes, articles and videos.

After that, place it in the refrigerator for 2 hours before serving. In India, Yogurt is consumed a lot throughout the year. Misti Doi is just an upscale version where the yogurt is sweetened with Caramelised Sugar or Date Palm Jaggery.

How to make mishti doi

Meanwhile finely chop or grate 175 to 180 grams palm jaggery. You will need ¾ cup finely chopped palm jaggery. You can eat this curd with your meals.

After 8 or 9 minutes, add the chopped palm jaggery to the milk. Mishti Doi also known as fermented sweet dahi, is a classic Bengali cuisine and very popular dessert in all states of the country. The name Mishti Doi is the mixture of two Bengali word ‘Mishti’ means ‘sweet’ and ‘Doi’ means ‘dahi’. In Hindi language it can be called as meetha dahi. Once milk is set, mishti doi is ready.

Second way is to touch the sides of the pan and it should feel warm and not hot. For half a litre milk, 1 to 2 teaspoons of curd culture works fine. Increase proportionally for larger quantities of milk.