Mishti Doi
A healthful dessert from the heart of Bengal, India Image Credit: Anupa Kurian-Murshed

Prep 12 h : 30 m
Cook : 5 m


    • 100ml cooking cream
    • 500gm 0% fat Greek yoghurt with live bacteria
    • 1/2 cup of jaggery
    • 1/2 cup molasses (in case you cannot find it, replace with date dhibs)
    • Wooden spatula
    • Oven friendly glass or ceramic bowl


Gently boil the cream with the jaggery and molasses (you can increase or reduce based on taste preference)

Empty the yoghurt from it container into a thin muslin or cheesecloth, tie and hang for 10 minutes. This will drain any liquid, if there.

Take the cream off the flame. Mix the yoghurt into it well, till it looks smooth like a mousse. Pour into bowl.

Preheat oven to 200C. Then place the bowl with yoghurt and bake for about 5 to 6 minutes. You can then leave it to set in the oven without opening the door for about 8 hours.

After that, place it in the refrigerator for a further 4 to 5 hours and serve chilled. It has a tangy, caramelised taste with a mousse-like texture. And, yes, yoghurt is great for your skin, also fermented foods help your gut health.