Mishti Doi is a signature Bengali Dessert and to make it as perfect as the confectioner's shop aka Mishtir Dokan you must follow the tricks properly!
- 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 3/4th 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
- 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