All thanks to Maa, I have come up with the Bengali Mishti Doi recipe. Maa is at my place and will be staying for a few more days. I have been capturing a few cooking videos all thanks to her for my YouTube channel "Debjanir Rannaghar". It's kind of overwhelming while working along with maa. She is teaching me a lot.
- Tricks of making perfect Mishti Doi
- What is so special about famous Laal Doi aka Misti Doi
- Mishti Doi Recipe (Bengali Sweet Yogurt Recipe) from Debjanir Rannaghar
- Bengali Sweet Yogurt Mishti Doi Recipe Video
- Bengali Dessert Recipes from Debjanir Rannaghar
- Have you tried the Bengali Mishti Doi recipe from Debjanir Rannaghar!
- Here's the authentic mishti doi Recipe Pin for your Pinterest Board!
Tricks of making perfect Mishti Doi
When I asked Maa the other day "let's make authentic Mishti Doi" she replied "Didi used to make amazing misti doi! In our joint family of more than 20 people, it was a regular affair. You know the main trick was to boil milk along with water for a longer time. The more you boil; the more you'll get the perfect texture." She then asked whether I remember the earthen stove (Unun) or not. according to maa, the slow cooking on the Unun using coal was another reason for getting the brilliant aroma of Doi apart from using earthen pot to set it. Maa then talked about the process of using caramel to make the doi red, which according to her a comparatively new process which she loves to follow.
What is so special about famous Laal Doi aka Misti Doi
When it comes to Bengali desserts, the quintessential Lal Mishti Doi needs no further introduction. The Bengali style Yogurt fermented with sugar is one of its kind. The store-bought Misti doi though is delectable, however, similar (or even better) is prepared in the Bengali homes quite regularly. This is a richer version of Doi and also known as Lal Doi, Chakku Doi, and Kheer Doi.
One Mishti Doi; different names
As I mentioned, Mishti Doi is known as Lal Doi, Chakku Doi, and Kheer Doi as well. Lal stands for red, and there are two varieties of Misti Doi, one completely white known as Shada doi and another a bit reddish (because of the caramel used), known as laal doi. This doi is rich and thick in texture and hence, got another name, Chakku Doi. Chakku came from chak (or knife) and the way a thick piece can be extracted from the Doi. Last but not the least, Kheer doi. The milk is thickened in this version to make reduced milk and then the culture is added. The end result is a richer version of doi as thick as Kheer, and hence the name.
Mishti Doi Recipe (Bengali Sweet Yogurt Recipe) from Debjanir RannagharPrint
- 1-liter Full-cream Milk
- 100g Milk Powder
- 150ml Water
- 1 Tbsp. Ghee
- 100g Sugar
- 2 Tbsp. Plain Yogurt (to be used as a culture to set the Doi)
- I will show how to make authentic Bengali Mishti Doi aka Lal Doi following three methods; setting it naturally; using stove-top and also Mishti Doi making in Oven.
- Take 100g Sugar in a heavy-duty pan; keep the flame on the higher side.
- Add 2 Tbsp. Water.
- Let the caramel form and stir in between.
- It will take around 2 minutes to melt the sugar.
- The Sugar after melting will turn Brown in color.
- Now add 1 cup water and mix vigorously.
- This syrup is responsible for the typical red color of Lal Doi aka Mishti Doi;
- If you wish to make white doi; do not caramelize sugar but add it while boiling the milk.
- To make prefer Mishti Doi (perfect texture) do not add sugar after boiling the milk; instead cook it along with the milk
- Now add 100ml Milk and mix properly.
- Let it boil,
- Now add a mixture of 900ml full-cream milk and 100ml water.
- Add 1 Tbsp. Ghee as well. It will help in setting the top of Mishti Doi Properly.
- Now reduce the flame and cook for around 20 minutes.
- Water is a very important ingredient for this recipe; the water will help to cook for a longer time.
- Now add 100g Milk powder and mix.
- Boil the mixture for 10 minutes on a low flame.
- Scrap the sides of the pan where malai is forming and mix with the milk in between
- Once the mixture reduces to ¾th switch the flame off; do not reduce the milk in excess
- Now take a ladle and run it through the milk to form foam
- Do it for 2 minutes;
- By this time the milk will be at the right temperature to add the culture
- Check with your finger; if you can put it through; the milk is good to go; not too much hot neither cold but lukewarm
- Take 2 Tbsp. plain curd as culture (Sanjha) if you are making Mishti Doi in summer (Indian summer); in the winter double the amount.
- Mix with a spoon to smooth it.
- Now take 1 ladle full of milk from the milk mixture and mix with the culture.
- Add this to the milk.
- Give a final mix with the ladle; do not overmix while adding the culture.
Setting Mishti Doi Naturally
- It is better to use big earthen pot for setting the doi naturally.
- Pour the mixture.
- Cover the pot with a lid and place in a warm place for 8 hours; the Bangali Mishti doi will set properly
- In the winter place it within a casserole to set.
Setting Misti Doi on Stove-top
- Take the mixture in an earthen pot.
- On the stovetop, on low flame place a deep-bottom bowl and place a stand.
- Now place the earthen pot and cover with a lid and keep it on low flame for 15 minutes.
- It will set within 4-5 hours depending on the temperature.
Setting Mishti Doi on Oven
- Take the mixture in a Ceramic bowl or glass bowl or you can use an earthen pot as well.
- In the oven/ OTG: place the bowl in a pre-heated oven at 180 degrees C for 15 minutes; this process will also help in setting the cur in reduced time.
- Once set, refrigerate Mishti Doi for 2 hours.
Authentic Bengali Mishti Doi Recipe Video
- To make perfect Mishti Doi you must consider a few things; consistency of milk, amount of culture (Sanjha) used in making the doi, and also temperature.
- To set authentic Mishti doi try to use Earthen pot. The pot not only soak extra moisture but also provides an amazing earthy aroma to the Mishti Doi
- Prep Time: 5 min
- Set Time: 8 hours
- Cook Time: 30 min
- Category: Dessert
- Method: cooking
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 382
- Sugar: 51.7g
- Sodium: 338mg
- Fat: 8.6g
- Saturated Fat: 5.2g
- Carbohydrates: 54.4g
- Fiber: 0g
- Protein: 23.5g
- Cholesterol: 37mg
Keywords: Bengali Mishti Doi Recipe, Authentic Mishti Doi Recipe, Bengali Laal Doi Recipe, Kheer Doi Recipe, Debjanir Rannaghar
Bengali Sweet Yogurt Mishti Doi Recipe Video
Bengali Dessert Recipes from Debjanir Rannaghar
- Doodh Sooji aka Mohanbhog aka Suji
- Kolar Bora (Bengali Banana Fritters)
- Bhapa Doi (Bengali Steamed Yogurt)
- Gokul Pithe (Bengali Madan Gokul Pitha)
- Kamala Bhog aka Kamalabhog
- Choshir Payesh
- Komola Kheer | Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh
- Taler Bibikhana Pitha | Taler Pithe | Sugar Palm Cake
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun
- Narkeli Jam Pitha
- Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Dudh Puli Recipe
- Taler Bora | Sugar Palm Fritters : A Traditional Bengali Sweet fritter aka Pakoda!
- Dimer Halwa (Egg Halwa or Ande Ka Halwa)
- Nolen Gurer Sandesh
- Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery
- Chaler Payesh aka Bengali Rice Kheer
Have you tried the Bengali Mishti Doi recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.