Mishti Doi recipe

Tuesday, 17 Sep 2019

Mishti doi is a classic Bengali dessert. In Bengali, mishti means sweet and doi is curd. This mishti doi recipe comes from Dobbir in our bespoke cakes team who learned this recipe from his mother.

Mishti doi is made with milk and jaggery. Jaggery is an unrefined sugar made from sugar cane juice or palm sap. Jaggery is used instead of refined sugar because it has a warm, rich flavour, somewhere between molasses and caramel.

Mishti Doi Ingredients:

  • 1 litre full fat milk
  • 200g grated jaggery
  • 2 tsp live yogurt


Pour the milk into a heavy based pan and gently bring to simmer. Allow to simmer until reduced by a third.

Add the jaggery to the milk and switch off the heat. Stir until the jaggery has melted down and the mix is a golden caramel colour.

Remove from heat and allow to cool to a comfortable tasting temperature (approx 40°c).

Stir in the yoghurt and whisk until completely dissolved.

Traditionally, mishti doi is served in individual terracotta pots. You can pour into ramekins or decorative glasses, cover with foil and keep in a warm environment for 12-24 hours to set. Once set, the mishti doi can be refrigerated and served chilled.


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