Mishti Doi Recipe | Bengali Sweet Yogurt At Home | Curd Recipe

The Best Mishti Doi Recipe: Mishti Doi, or Mithi Dahi, or sweet yogurt, is possibly the most popular and beloved sweet dish in Bengal, and arguably the state’s second most important culinary export after the roshogolla. Fans of this iconic Bengali dessert—fermented set yogurt sweetened with caramelized sugar—are found all over the subcontinent, including Bangladesh, and even further afield.

Mishti Doi is an essential part of a Bengali meal and is traditionally made for religious and festive occasions like Durga Puja, Bengali New Year (Pohela Baisakh), and weddings. In the Vedas, curd or yogurt is described as the food of the gods, which may explain why it is an essential part of religious rituals. Plus, this easy Mishti Doi recipe, chilled, is a delicious way to beat the heat and is a perfect thirst-quencher in a hot and humid climate.
 

Despite its immense popularity, Mishti Doi is rarely prepared at home, possibly because it is widely available in practically every mithai shop in every neighbourhood in Bengal. Also, it takes planning and you need to make it at least a day in advance before you can eat it.

Although the misti doi recipe requires only three ingredients, and even though the process is fairly simple and hassle-free, you need patience to make this scrumptious sweet – it has a waiting time of around 12 hours for the yogurt to set.
 

Follow our simple and easy Mishti Doi recipe at home to whip up this delicious yogurt. It calls for minimum prep and effort. Mishti Doi is a simple dessert made with simple ingredients, but the result is heavenly sweetness in a bowl. The rich, smooth, creamy goodness of Mishti Doi is addictive, and you simply can’t stop after one spoonful.

Sometimes date palm jaggery harvested in the winter (nolen gur) is the choice of sweetener, and this gives Mishti Doi a characteristic golden brown or reddish colour and smoky flavour.
 

The yogurt is traditionally set and fermented in an earthen, terracotta, or clay pot, which is said to absorb excessive moisture, giving Mishti Doi its typical dense, thick but soft and creamy texture. The pot is kept in a warm and dry place (kitchen cupboard, microwave oven) and at times swathed in cloth to ensure that the yogurt sets properly.

Mishti Doi can be prepared a day in advance and stays quite well in the refrigerator for a few days.

Add a pinch of ground cardamom or saffron for a delicate fragrance and flavour. For extra crunch, garnish with a handful of chopped almonds or pistachios, and a bit of grated jaggery (gur, unrefined sugar) or a dash of molasses.
 

Serve chilled Mishti Doi after a delicious meal of aloo dum, Bengali luchchi, and tomato onion cucumber raita.

Watch our Mishti Doi recipe video for tips on making Bangali Mishti Doi in a step by step tutorial. Tutorial. Get the Recipe for this classic Bengali Misti Doi with all ingredients, preparation time & cooking method right here.

Take a look at some of our other milk-based dessert recipes:

Shahi Tukda
Shahi Phirni
Kulfi
Easy Eggless Ice Cream
Homemade Yogurt

Or take a look at all our yummy Dessert Recipes here!

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