Mishti Doi
Mishti doi is the sweet pearl of Bengali cuisine, a close relative of Indian sweetened yogurt, but with a distinct identity through the intense caramelization of the sugar and traditional fermentation in unglazed clay pots. The porosity of the clay pot allows a slow evaporation of excess moisture, contributing to the firm, almost pudding-like texture that mishti doi has when properly made. The cities of Bogura and Comilla in Bangladesh are nationally renowned for their mishti doi, and the friendly rivalry between local producers has led to increasingly refined recipes over generations. The dessert is a fixture at Bengali celebrations, weddings and visits from important guests, considered a symbol of hospitality and a way to end any festive meal on a sweet, cooling note.
Deep caramelized sugar
The sugar melts slowly until it turns a deep reddish-brown color.
Slow-reduced milk
Whole milk simmers for a long time, reducing to nearly half its volume.
Fermented in clay pots
The yogurt traditionally ferments in small unglazed clay pots.
Overnight rest
The pots are left undisturbed for 8-10 hours, in a warm spot, for complete fermentation.
Ingredients 4 servings
- 1.5L whole milk
- 200g sugar
- 3 tbsp old yogurt as starter
- 50ml water
- 1 pinch of nutmeg
- 2 strands of saffron (optional)
- 1 tbsp chopped pistachios for garnish
- 1 tbsp chopped almonds for garnish
- Small clay pots or ramekins
How to make it
- 1Place half of the sugar in a heavy-bottomed pan over medium heat, and let it melt without stirring, only gently swirling the pan, until it turns a deep reddish-brown caramel, close to the burning point.
- 2Deglaze carefully with hot water, as it will foam up, then stir until the caramel dissolves completely.
- 3Pour the whole milk into a large pot and bring to a boil, then let it simmer gently over low heat, stirring often, for 40-45 minutes, until it reduces to nearly half its original volume and takes on a cream, slightly yellowish color.
- 4Add the dissolved caramel and the remaining sugar, mixing well, and let it simmer for another 5 minutes.
- 5Let the sweetened milk cool until lukewarm, around 40°C, the right temperature for fermentation.
- 6Beat the old yogurt lightly separately, then gradually mix it with the lukewarm milk, adding it a little at a time, for even distribution.
- 7Pour the mixture into small clay pots or ramekins, cover them, and leave them undisturbed in a warm, draft-free spot for 8-10 hours or overnight.
- 8Once fermented and set, refrigerate the mishti doi for at least 2 hours before serving cold, garnished with chopped pistachios and almonds.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
