Yogurt is one of the staple ingredients in Indian cuisine. Also called dahi or curd, this fermented milk product is used in a number of different dishes and consumed in a number of different ways.
Dahi is extremely versatile, which is why it’s eaten plain or with toppings, used to thicken curries and even serves as a base for marinade meat to make it more tender.
Curd is so versatile, in fact, that it is often used in sweet dishes as well. One of the most popular dahi based desserts is called Mishti Doi, which is a traditional Bengali sweet yogurt dessert that’s made with milk, yogurt culture and sweetened yogurt.
Below, we’ll dive into this popular Eastern Indian treat that’s often served at festivals and special occasions.
What is Mishti Doi?
Mishti Doi is a very unique dessert that offers a great balance between tangy and sweet, earthly flavors, and is the perfect dessert for hot summer days. It’s only lightly sweetened and is gluten-free, providing a relatively healthy sweet option.
This dessert is made with full fat milk, jaggery or palm sugar and a yogurt culture. These ingredients are first mixed together and then left to set for at least eight to 10 hours (or overnight) so that the fermentation can complete.
The end product is tart but has a unique caramelized taste from the sweetener that was added before the fermentation. It also has a very unique texture that sets it apart from other desserts.
Origin and History of Mishti Doi
Mishti Doi originated in the Bengal region of Eastern India. There, the dish has not only a rich history but also holds cultural significance.
While it was created centuries ago, it’s still very popular today among locals and visitors alike, as it has been passed down through generations. Over the years, Mishti Doi has evolved a bit, with different generations and traditions putting their own spin on it.
Today, it’s served at many special occasions as well as festivals throughout the eastern part of India. For instance, each spoon of Mishti Doi that’s served during Durga Puja — an annual Hindu festival paying homage to the goddess Durga — is thought to carry the essence of both festivity and tradition.
Ingredients and Equipment
While Mishti Doi may sound like a difficult dish to make, it’s something you can definitely do at home. While traditional equipment involves wooden spoons and clay pots, you can also use modern equipment such as pressure cookers to prepare it.
The good news is that all the equipment and ingredients you’ll need to make it are readily available and easy to use.
The main ingredient in Mishti Doi is full fat milk, which gives it a rich and creamy texture. If you’re looking for something lighter and creamier, though, you can opt for evaporated milk, though you should avoid using low-fat milk if possible.
You will mix the milk with sweetened yogurt as well as a yogurt culture to create your creamy and tangy dessert.
Traditionally, wooden spoons are used to mix the ingredients together. Then, the mixture is put into clay pots, where the yogurt will set.
You can also use a pressure cooker such as an Instant Pot to make the yogurt quickly and easily. This equipment is not only simple to use but requires minimal effort.
Tips for Making Perfect Mishti Doi
No matter what equipment you use, it’s important to use high-quality ingredients so you can achieve the best texture and flavor. The ingredients you choose should also be fresh, as that will help the end product be as perfect as possible.
As with any food that you make at home, you want to experiment with different ingredients and different amounts of ingredients to your liking. For instance, some people like their Mishti Doi sweeter while others like it a little more savory.
One great tip is to add sugar slowly and adjust it based on your specific taste and preference. Remember that you can always add more sugar, but you can’t take it away.
You can also experiment with different types of ingredients. For example, caramelized sugar is one popular choice that adds a very unique flavor to Mishti Doi.
It’s also very common to experiment with different flavor additives such as rosewater, saffron and cardamom, as well as different toppings such as fruit, nuts and other ingredients.
Once you have the process of making Mishti Doi mastered, try experimenting with different combinations to create a unique and flavorful experience.
Making Mishti Doi at Home
When making Mishti Doi at home, you first need to boil the milk, which will give your dish a rich and creamy base. Then, add the sugar and whatever flavorings you are using to taste.
Next, pour your mixture into a pot or bowl if you are using a traditional method, or put your pressure cooker to the correct settings. Let the mixture set properly — at least eight to 10 hours if you’re using the traditional method, or even overnight.
Once it has had time to ferment properly, refrigerate your Mishti Doi before you serve it. It’s a dish best served chilled and garnished with either fruit, nuts or both.
Variations and Options
As mentioned, there are many different variations and options to make a unique Mishti Doi.
The type of milk you use as the base will go a long way in determining the flavor and texture. Full fat milk will result in a richer taste, while evaporated milk can be used to create a lighter and creamier end-product.
While it’s always preferred to avoid low-fat milk, you can certainly use it if need be. If you have a dairy allergy or lactose intolerance, you can also use different types of milk such as soy milk or almond milk.
In addition to experimenting with different types of milk, you can experiment with different ratios to create unique recipes. Some people prefer a higher ratio of milk to yogurt, while others prefer the ratio to be lower.
Setting and Serving Mishti Doi
While the traditional method of setting Mishti Doi uses clay pots, you can certainly use modern pressure cookers or other electric-powered devices. Regardless of how you prepare it, it’s always best to chill it first before you serve it.
The great part about this dish is you can create unique textures and flavors both during the process of making it and when you serve it. Adding different toppings such as fruit and nuts, or different “mix-ins” such as spices can completely change how Mishti Doi tastes.
Storage and Shelf Life
After you have prepared your Mishti Doi, it can be stored in the refrigerator for several days and still be fresh. Just make sure that it’s stored in an airtight container, and don’t let it go for more than a week.
You can also freeze Mishti Doi in a freezer bag or airtight container, and it will last for up to several months. Just keep in mind that when you defrost it, the texture may change a little due to the milk potentially separating.
It’s very important to check the expiration date before you consume Mishti Doi — and any food for that matter — so that you consume it safely.
Flavors and Toppings
Mishti Doi is a delightful dessert in and of itself. But, this dish really gets taken to the next level by the different flavors that are added to it.
Some of the most traditional flavors that can be mixed in include rosewater, saffron and cardamom. That being said, you can add a personal touch to your Mishti Doi recipe by experimenting with different spices that can be added before the fermentation process.
While it’s always a good idea to stick to a set recipe the first time you make a new dish, you can experiment with not only different ingredients but also different ratios when you make it afterward. The key, of course, is creating a dish that’s to your liking and to the preferences of the people you’re serving it to.
Another great way to add personal flair and touch to the dish is by experimenting with different toppings. Fruits and nuts are again the traditional options, but you can certainly add whatever you feel will complement the other flavors and textures of your dish best.
Instant Pot Method
If you’re looking for a quick and easy way to make Mishti Doi, you can use an Instant Pot or other pressure cooker. All you have to do is follow the manufacturer’s instructions to select the right temperature and timing.
The process will be the same for preparing the mixture before you put it in the Instant Pot to set. The instructions that the manufacturer provides will tell you how hot the temperature needs to be and how long it needs to set to achieve the desired texture, consistency and flavor.
Many modern machines also give you the option of tinkering with different settings to achieve different end results. So, make sure to read the instructions and experiment with it, adjusting settings to your taste and preferences.
Recipe Process and Notes
It doesn’t really matter whether you follow a traditional or modern recipe and process to make Mishti Doi. What matters is that you try it and you make it your own.
After all, that’s what home cooking is all about.
That being said, it’s advisable to carefully follow a recipe the first time you make it to ensure that your dessert turns out correctly. Once you have successfully done that, and are confident in the process, you can experiment with all different things.
Like dahi itself, Mishti Doi is so versatile and can be customized with different milks, ratios, sweeteners, flavor enhancers, spices and toppings. So, try making Mishti Doi at home, and enjoy the flavors and traditions of this East Indian sweet treat.
