Mishti doi is an inseparable part of the Bengali tradition and while preparing it, I was taken down the memory lane of many family festivities where it was a must have item in the menu. 

Mishti Do is a very popular dessert in my hometown (kolkata) but it is rarely prepared at home because it is readily available in any neighbourhood sweet shop. Since I was craving for some childhood dessert, I made homemade Mishit Doi. Hope you all like it 🙂

Let’s get started with Mishti Doi- 

For the caramelisation you’ll need: (this is how mishti doi gets the rustic pink colour)

  1. 2-3 tbs of sugar 
  2. Half a cup of milk (full fat)

In a saucepan heat the sugar in a low flame to caramelise. After a little while you’ll see it turning brown in colour( don’t keep it too long otherwise the sugar will burn and will have a bitter taste).

Add half a cup of milk and stir it nicely until the sugar dissolves. The mix should have a similar colour as chai (milk tea)

For the Doi you’ll need:

  1. 2 lits of full fat milk
  2. 1 1/2 cup of sugar
  3. 1 1/2 cup of hung curd

Boil the full fat milk until it is thickened and reduces by 1/6th in volume (not too thick otherwise the doi will be sticky)

Add the sugar and boil it again so that excess moisture is evaporated otherwise the doi will be watery.

Now mix the caramelised milk into the boiled milk and give them a good stir and boil it again for 2-3 times.

Let it cool to lukewarm temperature. Dip your little finger to check that it is warm enough to feel comfortable. 

Beat the hung curd nicely into a creamy paste.

Now pour the lukewarm milk into it and nicely mix them together.

Pour it in an earthen pot.

Place it inside a bigger pot/vessel. Wrap the earthen pot in a towel to ensure that its outer surface does not touch the inner surface of the bigger vessel. Cover with a lid.

Heat it for 1.5/2hrs depending on your hob/gas temp system (throughout, the temp should be the lowest if using hob and lowest flame if using gas)

Check once done. You will see the milk has set and has a curd like consistency.

Wallah! You made it to your homemade MISHTI DOI 🙂

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