With a whisk mix very well. Mishti Doi Recipe Card. Mishti Doi translates in Bengali as Sweet Yoghurt and Bhapa Doi translates as Steamed Yoghurt. Even the curd was fresh. Prepared with simple and healthier ingredients like milk, curd culture and palm jaggery. Let’s begin with the recipe! Turn the heat down and allow the milk to continue boiling until it reduces by half. Mishti Doi is quintessentially a Bong thing and is very famous in Bengal. keep stirring until no lumps are formed; now add 1 1/2 litre of milk, mix it well and let it boil for 15 minutes. Source. Very smooth in consistency, mishti doi makes it to the list of most popular Bengali sweet dishes. The curd should dissolve in the milk. Pour equal quantities of the mixture into 4 individual oven safe bowls. Then continue to simmer the milk on a low to medium-low flame stirring often. Allow it to dissolve while the milk comes to a boil. Keep the kadai down and let the milk cool for about 8 to 9 minutes. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. After 8 or 9 minutes, add the chopped palm jaggery to the milk. When set, store the Mishti Doi in refrigerator and serve chilled. Cover with a lid or seal with aluminium foil. Mishti doi was and is one of my favorite Bengali sweet. I love making mishti doi in 16 oz Ball Mason Jars and 3 qt. Additionally, it will take you less than half an hour to make it. Pinterest When adding jaggery, the temperature of milk can be 60 to 65 degrees celsius. It must be heated to about 120 – 125 °F and this takes about a minute in the microwave. 14. The word Mishti means sweet and Doi means yogurt in Bengali, so the name of the dessert is simply Sweet Yogurt or Mishti Doi. The yogurt has a reddish tinge due to simmering milk for a long time and caramelizing sugar. The Perfect Rasmalai | Rossomalai: Durga Puja Special Recipe; Mishti Doi | Bengali Sweet Dahi. #mishtidoi #recipes #dessert #yoghurtLearn how to make mishti doi recipe at home. 4 cups (1litre) milk; 3/4 cup (150g) sugar; ½ cup (120g) curd; Note– Please read recipe notes in the end. Mishti Doi means sweet curd or yogurt or Meetha dahi in Hindi, made generally with condensed milk. Stir occasionally when the milk is getting heated. For instagram mention. Main Equipment Used. If you have a cooking thermometer, you can check the temperature. The method of making mishti doi is different than making a simple curd or dahi. The porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick. The timing also varies with the local temperature conditions. Kolkata's Mishti Doi | Laal Doi Mishti Doi is a sweet yogurt that is very popular in Bengal. In a bowl, add cornflour and heavy cream and mix until a smooth slurry is formed, set aside. 11. This mishti doi or bhapa doi recipe is very tasty and easy to make. Let the milk come to a boil. What’s the palm jaggery? You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. This recipe gives both an oven as well as a non-oven version to set the doi. Facebook caramelise it until it turns dark brown. Bhapa Mishti Doi (Misti Doi), a popular dessert in West Bengal, India & Bangladesh is known as Sweet Yogurt. Like this Recipe?Pin it Now to Remember it Later. Mix well and let the milk become warm. scrape the dried milk solids from the sides and add to the milk. Few Bengali sweets which I have shared on blog are: Fermenting mishti doi takes more time as compared to making curd. All our content & photos are copyright protected. Add the condensed milk and the cornflour-heavy cream slurry. 17. The simple and yet humble mishti doi would undeniably be one of the sweets I would always buy. Misti Doi originated from West Bengal and also Orissa and Bangladesh. Select Language English Urdu. Then add the whisked yogurt, stir well and pour the mixture in earthen pots or glass bowls. Keep in a warm place for the mishti doi to set. Do use a heavy-bottomed vessel and stir continuously to ensure that the milk does not burn. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. This mixture is then allowed to set for some hours. #HappyCookingToYou #FoodFusion. We assure you this will surely satisfy your taste buds. Take 1 litre full fat milk in a heavy kadai or pan. Take 1 litre full fat milk in a heavy kadai or pan. is mishti doi and bhapa doi one and the same thing?? When milk starts simmering, reduce the flame and stir constantly until it reduces half in quantity (its very important to stir the milk constantly so that its doesn't stick to the bottom of pan). palm jaggery is jaggery made from date palm sap. In hindi language mishti doi can be called as meetha dahi. A very quintessential dessert that governs the dessert industry of Bengal along with the millions of other sweets. In a heavy-bottomed vessel, boil 1 litre full-fat milk till it reduces by one-third. When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix. Add the milk and warm it on a medium heat. In Bengali language 'mishti' means sweet and 'doi' is curd. I also have a professional background in cooking & baking. Usually no flavorings are added, but I feel some hints of cardamom powder gives a good aroma as well as flavor to the doi. Now pour the doi mixture in earthen or terracotta bowls or earthen handi. Hi, I am Dassana. This continuous simmering will reduce the milk. Keep the kadai down and let the milk cool for about 8 to 9 minutes. 6. simmer milk till it reduces to ⅓ or ½ of its original volume. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. To make mishti doi, you need only 3 ingredients – thick curds, fresh cream and condensed milk. © 2007 - 2021 Archana's Online Media & Publishing Services LLP, Mishti Doi Recipe - Traditional Bengali Sweet Yogurt, Last Modified On Tuesday, 16 October 2018 12:41, © Archana's Online Media & Publishing Services LLP, Sweet Recipes (Indian Mithai / Indian Dessert), Variety Rice (Mixed Rice/ Flavoured Rice Recipes), Breakfast Recipes (Indian Breakfast Ideas), Indian Homemade Masala Powder & Chutney Powder Recipes, Traditional Indian Homemade Pickle Recipes, Continental Party Appetizer & Starter Recipes, Thai Recipes,Malaysian & East Asian Recipes, Malpua Recipe with Rabri (A Spiced Indian Pancake with Milk Pudding), Traditional Bengali Rasgulla Recipe - Cottage Cheese Balls In Sweetened Syrup, Bengali Style Mixed Vegetable Sweet Pilaf Recipe, Bengali Style Mangsher Jhol Recipe-Mutton Curry, Malpua With Rose And Saffron Syrup Recipe, Bhogichi Bhaji Recipe (Maharashtrian Mixed Vegetable Stir Fry), Karnataka Style Ellu Bella Recipe (Sankrati Mix Recipe), Chow Chow Sambar Recipe (Chayote Squash Sambar), Crunchy Ragi And Oats Breakfast Bowl Recipe, Konkani Style Maskasangi Magge Koddel Recipe-Drumstick and Mangalore Cucumber Curry, Spicy Mushroom And Broccoli Stir Fry Recipe Flavored With Tandoori Mayo, Karwar Style Surana Bhaji Recipe - Hot and Sour Yam Dry Curry, Andhra Pepper Chicken Recipe - Dry Restaurant Style Pepper Chicken, ढाबा स्टाइल अंडे की करी रेसिपी - Dhaba Style Egg Curry, Homemade Pani Puri Recipe -Calcutta Style Puchka Recipe. The milk should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. In Kolkata, West Bengal, mishti doi is the must-have dessert after every dinner or lunch.Bengali people loves Mishti Doi.. Simmer milk till it reduces to ⅓ or ½ of its original volume. Especially their sweets. YouTube Twitter Add the milk and warm it on a … Keeping a low-medium heat allow the sugar to warm and melt, and you will notice it gradually changes colour to brown and starts caramelizing. If you want you can even beat the curd before you add. It should be between 40 to 44 degrees celsius. The best taste results are achieved by setting the Mishti Doi in an earthenware pot. So you can check the temperature after adding milk. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. This mishti doi recipe is a super easy and quick one too. * Percent Daily Values are based on a 2000 calorie diet. How to Make Mishti Doi | Bengali Caramel Yogurt. Mix well and let the milk become warm. Thx again. If you made this recipe, please be sure to rate it in the recipe card below. When the milk becomes warm, curd is added. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. same here. asiya, for making mishti doi, always use full fat milk or full cream milk. If you want you can even beat the curd before you add. In another pan,add the reserved sugar and place the pan on the heat. You will need ¾ cup finely chopped palm jaggery. Usually, curd is made by fermenting milk. But after addjng the curd it curdled. Hence, there are enough reasons for you to get cracking with this recipe… How to make Mishti Doi Recipe - Traditional Bengali Sweet Yogurt. Instagram, Home » Recipes » Sweets Recipes » Bengali Sweets, By Dassana AmitLast Updated: May 13, 2020, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.92 from 12 votes • 6 Comments. When the mishti doi is set, then refrigerate. 16. Mishti Doi, which translates to ‘sweet curd’ or yogurt, is a native dessert from the state of Bengal in India. Mishti doi recipe with step-by-step with photos-First add 1/2 cup of sugar and 4 Tbsp water and boil it. 5. stir often. After adding jaggery, the temperature of milk will reduce. To begin making the Mishti Doi Recipe, place a heavy bottom pan on the heat. In another large bowl, add hung curd and smoothen it using a spatula. The jaggery used traditionally to make mishti doi is palm jaggery. Be it summer, monsoon or winter, no one can deny having a portion of mishti doi after their meal. Now pour the doi mixture in earthen or terracotta bowls or earthen handi. 1. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. Instant Pot. If you live in cold climate zones, then keep the curd in a warm place in your house e.g near a heater or inside a lit oven or near the gas stove. Serve Mishti Doi after a delicious meal of Aloo Dum, Bengali Lucchi and Tomato Onion Cucumber Raita. You will need basic pantry ingredients to make this classic Bengali sweet. The milk is thickened and reduced first and then palm jaggery is added. Mishti doi recipe with step by step pics. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. If you love this classic Indian dessert, you will love this Mishti doi recipe. Mishti Doi is one of the most popular sweet delicacies of Bengali cuisine. Keep in a warm place for the mishti doi to set. Actually I like Bengali food. Mishti doi takes longer to set than curd. Mishti Doi is, in simple words, sweet curd. Mix very well till all the jaggery is dissolved. Add yogurt and whisk lightly to mix. The jaggery used traditionally to make mishti doi is palm jaggery. adding curd to toned milk or low fat milk can curdle it. Once heated, add sugar and stir it to mix it well. Plz let me know. For making mishti doi its better to use earthen bowls or pans. Welcome. powdered jaggery can be used. You can make this for your festivals or to have it after your everyday meals. It should be between 40 to 44 degrees celsius. A traditional Jaggary (Gur) sweetened yogurt, Mishti Doi / Dahi recipe. This dessert recipe looks very simple … 2. https://hebbarskitchen.com/mishti-doi-recipe-bengali-sweet-curd Let the milk come to a boil. Stir often when the milk is getting simmered. Mishti Doi requires thickened milk. I share vegetarian recipes from India & around the World. 18. Some 12 to 14 years back in Mumbai, on occasions I would visit one Bengali sweet shop in inorbit mall in malad west. also scrape the dried milk solids from the sides and add to the simmering milk. Keep flame to low or medium-low and begin to heat milk. Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals. If you have a cooking thermometer, you can check the temperature. Mild, light and extremely addictive this makes a great dessert option when entertaining guests over an Indian meal. It’s a real treat to have mishti doi from the local sweet shop here. When the sugar is a light golden bubbly mixture, remove from heat and add a tablespoon of water in the caramelized sugar and pour it in to the reduced milk. 12. Then continue to simmer the milk on a low to medium-low flame. Every occasion in a Bengali family starts with mishti doi , be it wedding, rice ceremony or any puja. Allow the milk to boil. CLICK HERE to subscribe to my YouTube channel for more such yummy recipes. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. Let the milk cool slightly. 8. Hi , thx for such a lovely recipe Yes, you can add brown sugar or regular jaggery. 10. Made by cooking milk to a thick consistency and then adding jaggery to make it sweet, you won’t be able to get enough of this creamy delight. The medium of cooking is mustard oil which adds its own pungency. Add cardamom powder and saffron milk, give this a good mix. When it is set, then refrigerate. Meanwhile finely chop or grate 175 to 180 grams palm jaggery. Stir well until combined. A Bengali Dessert, Mishti Doi is famous all over India. 9. 7. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. Let the doi set in a warm place for few hours. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. Combine all the ingredients and whisk very well. The curd should dissolve in the milk. So now you get the logic that it is nothing but Sweet steamed yoghurt. Keep flame to low or medium-low and begin to heat milk. I used powdered jaggery. Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX; Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. milk is thickened and reduced first and then palm jaggery is added. 3. The technique used to make Mishti Doi makes a whole of difference in the texture and taste of this bengali beauty. In hindi language it can be called as meetha dahi. 4. I used to work then, so obviously it was easier for me to buy sweets than make them at home. Serve mishti doi with your meals or as a dessert. On the wedding day, at the crack of dawn, the bride and groom are fed dadhi karma (a ritual where mishti doi is mixed with flattened rice and puffed paddy). 15. Mix very well till all the jaggery is dissolved. The sweetness is lent from lightly caramelised sugar and traditionally the curd is set in earthen pots. Also, Caramelizing sugar gives such a nice colour to this mishti Doi. Mishti Doi Recipe – Video. You only need four ingredients to make or bake this! So you keep for 9 hours to 24 hours. If you like this recipe, you can also try other Indian Mithai Recipes for your special occasions: To begin making the Mishti Doi Recipe, place a heavy bottom pan on the heat. add 1/2 cup of milk and mix it well. Can we add brown sugar or regular jaggery? https://savorytales.com/mishti-doi-recipe-bengali-jaggery-yogurt Serve mishti doi with your meals or as a dessert. With a whisk mix very well. Add ½ teaspoon cardamom powder. The process is very easy but the key is the temperature of the evaporated milk. Email Save Print The Bengalis are great food lovers and take pride in their cuisine. Scrape the dried milk solids from the sides and add to the simmering milk. secondly add curd when the milk is warm. Ingredients. add 3/4 cup of sugar, mix well and let it cool. Like our videos? Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd. And it gets even better. No kidding there. Meanwhile finely chop or grate 175 to 180 grams palm jaggery. After 8 or 9 minutes, add the chopped palm jaggery. even i like bengali food and bengali sweets ???? Transfer into 4 small earthen pots or kullads and let them rest … Please do not copy. Since its cool and not hot where I live, it took 23 hours for the curd to set. Welcome to Dassana's Veg Recipes. Check the temperature of milk. as far as i have understood from the various recipes i hav seen(and i shud mention i have never tasted either of these dishes)mishti doi is adding a little curds to sweetened milk and letting it set whereas bhapadoi is steaming or baking yoghurt after sweetening it..am i right? When the Mishti Doi has set and is firm, chill for a few hours and serve. You will need ¾ cup finely chopped palm jaggery. Add ½ teaspoon cardamom powder. What was the mistake i did? When the milk becomes warm, curd is added. Serve Mishti Doi after a delicious meal of Aloo Dum, Bengali Lucchi and Tomato Onion Cucumber Raita. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Now cook milk on medium flame till it reduces to ½ of its original quantity by stirring occasionally. When adding jaggery, the temperature of milk can be 60 to 65 degrees celsius. Stir occasionally when the milk is getting heated. Take a look at this easy recipe to make this yummy dessert! It should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. Reserve 1/3 of the sugar and add the remaining sugar to the milk. The traditional recipe requires boiling and thickening of the milk and then cooling it down and adding the ‘starter’ and leaving it overnight to set. The use of Palm jaggery in this Mishti Doi Recipe gives the dessert a beautiful caramel… the timing will also vary with the temperature in your city. From there I would buy many Bengali sweets and stock them in the fridge. Cover with a lid or seal with aluminium foil. Then, this Mishti Doi recipe will surely please your palate with its amazing taste! I tried mishti doi recipe before a couple of months. Then, take it off the heat and set aside. 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