Learn how to make Mishti Doi or sweet caramel yoghurt

Learn how to make Mishti Doi or sweet caramel yoghurt

Creamy, fermented dessert from West Bengal, India

Last updated:
Cuisine:Bengali
Cook time:45m
Prep time:2h
Servings:5

Ingredients

1 clay pot, unglazed (I used a pot with a 6 inch diameter and a depth of 3 inches)

1 l fresh whole milk, cow or buffalo milk

200 gms white sugar

Method

1. Boil milk in a deep-bottomed pan on a low flame until it reduces.

2. Once the milk reduces to about 750 ml, add sugar. Keep stirring continuously so the milk doesn’t stick to the bottom of the pan or burn.

3. Remove from flame once the milk reduces to 500 ml. Keep aerating it with the ladle.

4. Once the condensed milk is lukewarm, add in a spoonful of old yoghurt and stir.

5. Pour the above in an earthen pot and set in a warm place for 10 to 12 hours. (I leave it inside the oven that’s pre-heated to about 90C, in cold weather, and switched off.)

Serve at room temperature or after refrigerating it for an hour.

Note: Earthen pots are mostly available in Indian supermarkets.

Ishita B.Saha
Ishita B.Saha
Ishita B.Saha
The writer is the author of the culinary travel blog ishitaunblogged.com. She is currently based in Chennai and has been a Dubai resident for two decades.

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