Back to list

Best Easy Mishti Doi Recipe

Name: Best Easy Mishti Doi Recipe
Total time: 240 min
Yield: 150 g
Ingredients: whole milk 4 cups; plain yogurt 0.5 cup; chhena (fresh paneer, crumbled) 0.75 cup; sugar 1.25 cups; cardamom powder 0.5 tsp; rose water 1 tsp

Mishti 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 240 min Difficulty NORMAL 220 kcal

#vegetarian

Image coming soon

Ingredients

Main ingredients

whole milk 4 cups
plain yogurt 0.5 cup
chhena (fresh paneer, crumbled) 0.75 cup

Seasonings/Sauce

sugar 1.25 cups
cardamom powder 0.5 tsp
rose water 1 tsp

Nutrition summary

Carbohydrates 32 g 58%

Protein 6 g 11%

Fat 7 g 29%

Serving size 150g

Cooking steps

1

In a deep saucepan over medium heat, bring the whole milk to a gentle simmer, stirring often to prevent scorching. Reduce volume by about one-third for creaminess.
2

Add the sugar to the simmering milk and stir continuously until fully dissolved. Carefully watch for slight caramelization at the edges; do not let it boil over.
3

Remove the milk from heat and cool it until it is just warm (around 110°F)—this is essential for proper yogurt setting.
4

Whisk in the chhena (crumbled paneer), cardamom powder, and rose water until the mixture is fully smooth and aromatic.
5

Stir in the plain yogurt starter, combine gently, then pour the mixture into a ceramic or glass dish. Cover and let it ferment undisturbed in a warm place for 6–8 hours, until set with a soft jiggle.
6

Once set, chill the Mishti Doi in the refrigerator for at least 2 hours before serving to develop its signature flavor and texture.

Personalized Q&A

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

The heart of this recipe is whole milk, which is simmered and thickened to achieve a rich base, along with chhena (fresh paneer) for authentic texture and signature creaminess unique to classic Bengali Mishti Doi.

Q. What is the most crucial cooking point for perfect Mishti Doi?

Properly reducing and gently simmering the milk, then cooling it to just above room temperature before adding the yogurt starter, is crucial. This helps achieve the right creamy texture and ensures the yogurt sets evenly during fermentation.

Q. How can I avoid failure like curdling or a gritty texture?

Prevent curdling by carefully cooling the milk before adding the yogurt and chhena. Don’t add the starter while the milk is too hot or too cold, and avoid stirring once the mixture is poured to ferment. Let it set undisturbed for smooth, creamy results.

Q. How many calories and carbs are there per serving?

Each serving provides about 220 kcal, with approximately 32g of carbohydrates (about 58% of total calories), making it a moderately calorie-dense dessert primarily from dairy and sugar.

Q. Is Mishti Doi vegetarian or suitable for special diets?

Yes, this Mishti Doi recipe is fully vegetarian as it uses milk and paneer (chhena), and does not include any gelatin or animal rennet. However, it is not suited for low-carb or keto diets due to its sugar content.

Best Easy Mishti Doi Recipe

AI 영양사 앤디