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Best Easy Misti Doi Recipe

Name: Best Easy Misti Doi Recipe
Total time: 250 min
Yield: 120 g
Ingredients: Whole milk 4 cups; Plain yogurt 1 cup; Sweetened condensed milk 0.5 cup; Sugar 0.75 cup; Green cardamom (crushed) 0.5 tsp

Misti Doi is a beloved Bengali sweet crafted from fresh chhena and soaked in aromatic syrup. This iconic dessert is a highlight of family celebrations and a pride of Bengali culinary tradition.

Cook 250 min Difficulty NORMAL 210 kcal

#vegetarian #high carb #indian dessert

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Ingredients

Main ingredients

Whole milk 4 cups
Plain yogurt 1 cup
Sweetened condensed milk 0.5 cup

Seasonings/Sauce

Sugar 0.75 cup
Green cardamom (crushed) 0.5 tsp

Nutrition summary

Carbohydrates 34 g 65%

Protein 6 g 11%

Fat 5 g 24%

Serving size 120g

Cooking steps

1

Pour whole milk into a heavy-bottomed saucepan and bring to a gentle boil over medium heat, stirring frequently to prevent scorching.
2

Reduce the milk to about 3 cups by simmering for 20–25 minutes, stirring occasionally. Ensure no skin forms on the milk.
3

In a small pan, heat sugar on medium, swirling occasionally until it melts and turns caramel gold; immediately add to the reduced milk and mix well.
4

Cool the sweetened, caramelized milk until just warm but not hot (about 110°F). Stir in sweetened condensed milk and crushed cardamom.
5

Gently whisk in plain yogurt, then pour the mixture into an earthenware or glass bowl. Cover and let it ferment undisturbed in a warm place for 6–8 hours until set and slightly tangy.
6

Chill the set Misti Doi in the refrigerator for at least 4 hours before serving for best texture and flavor.

Personalized Q&A

Q. What's the key ingredient in this Misti Doi recipe?

The key ingredient is whole milk, which is simmered and reduced to create a rich, creamy base. This, combined with yogurt and caramelized sugar, gives Misti Doi its characteristic texture and flavor.

Q. Why is heat control important when reducing milk for Misti Doi?

Maintaining medium heat and frequently stirring while reducing the milk ensures it thickens properly without burning or forming a skin. Proper heat control is crucial to achieve a silky texture and avoid off-flavors.

Q. How do I prevent my Misti Doi from becoming grainy or runny?

Always allow the milk mixture to cool to a warm temperature before adding yogurt. Overheating can kill the yogurt cultures, while undersetting can make the texture runny. Ferment undisturbed in a warm spot until just set for a creamy finish.

Q. How many calories and carbs are in one serving of Misti Doi?

Each 120g serving of this Misti Doi recipe contains approximately 210 kcal and 34g of carbohydrates, which accounts for 65% of the caloric content.

Best Easy Misti Doi Recipe

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