Misti Doi Recipe | Bengali Laal Doi | Bengali Sweet Yogurt | Kitchenstagram
Misti Doi, a cherished delicacy of Bengal, is a timeless yogurt dessert made by fermenting sweetened milk with yogurt culture. Traditionally set in clay pots, it develops a distinctive earthy taste and a thick, creamy texture. The addition of caramel gives the dessert its characteristic rich brown colour and a delicious caramelized flavour. I’ve included this seasonal speciality in my own Misti Doi recipe.
The name Misti Doi simply translates to sweet curd or yogurt in English. In Bengali, Misti means sweet, while Doi means Curd or yogurt. In Hindi, it can therefore be called Meetha Dahi. Misti Doi is a classic Bengali dessert with roots in eastern India, particularly West Bengal. Because of its distinctive reddish brown hue, it is also known as Lal Doi. Misti Doi is not limited to West Bengal. It is also a popular dessert in the Bogra district of Bangladesh and is enjoyed in other Indian states, including Odisha, Assam and Tripura. The Assamese version may also be referred to as Meetha Doi.
Traditional Kolkata Misti Doi is set in earthen pots known as Matkas and Handis. Using earthenware to set yogurt is a common practice in India, and there is a science behind it. When using earthen pot, clean the pot with a dry cloth rather than washing it with water. If the pot is wet, its pores will already be filled with water and it will not be able to absorb excess moisture from the doi effectively.
According to local legends and popular belief in Bengal, eating Misti Doi before undertaking an important assignment is considered auspicious and is believed to bring success. This tradition resonates with the wider Indian custom of having Dahi-shakkar or curd with sugar, before leaving home for an important occasion such as an examination. Even today, mothers often feed their children a spoonful of sweetened curd before examinations. Even today, mothers often feed their children a spoonful of sweetened curd before examinations. Traditionally, this is auspicious, while it is also believed to help keep the body and mind cool while taking on the pressure of examinations.
Serving Suggestions:
Serve Most Doi chilled, either plain ro garnished with sliced almonds, pistachios or cashews for added crunch. Enjoy it as a delightful dessert after meals or on its own.
Storage Tips:
Refrigerate Misti Doi for up to a week. Do not leave it at room temperature, as it may become overly fermented, too sour or spoil.
Pro Tips:
For a creamy Misti Doi, always use full-fat or whole milk. Low fat, toned or skimmed milk may not provide the same texture and can sometimes cause the milk to curdle. Avoid reducing the milk too much.
When caramelizing the sugar, do so over low heat without stirring. Avoid taking the caramel to a very dark shade, as it can urn bitter and give the misti doi a burnt taste.
For classic taste, texture and traditional appearance, set the Misti doi in an earthen, terracotta bowl, pot or handi whenever possible.
Misti doi needs a warm place to set and generally takes longer than regular curd. Depending on the ambient temperature, it may take around 8-10 minutes. It sets faster during summer ad more slowly during winter.
Do not skip refrigeration. Chilling helps the misti doi thicken further, firm up and develop its characteristic texture.
Ingredients
1 LTR Whole Milk
1 cup Warm Water
50 gm Milk powder
170 gm Sugar
1 tsp Cardamom Powder
100 gm Misti Doi, to be used as a culture to set the doi
2 tbsp Plain Yogurt, for coating the earthen pot
For Caramel:
80 gm Sugar
1/2 cup Hot water
Preparation
For Caramel:
- Step 1: In a pan add 80 gm sugar in an even layer. Place the pan over low heat and let the sugar melt.
- Step 2: As you see the sugar crystals around the sides of the pan start melt, turn golden and liquefy, gently swirl the pan but DO NOT touch the sugar, while the caramel cooks to ensure the sugar solution caramelizes evenly. Once the sugar is completely melted add 1/2 cup of hot water and mix vigorously. set aside.
For Misti Doi:
- Step 3: In a mixing bowl combine milk powder and warm water, stir to mix. Set aside.
- Step 4: In a thick bottomed pot, add 1 L milk and boil, once it boils lower the heat. Reduce the milk for about 10-15 minutes. Stir regularly so that the milk does not catch the bottom or sides of the pan.
- Step 5: Then add the milk powder mixture and 170 gm sugar, stir continuously. Reduce the milk for about 10 more minutes.
- Step 6: Add cardamom powder and prepared caramel, stir to mix. Boil on low heat for 5-6 more minutes. Once the milk reduces to 3/4th switch the flame off, do not reduce the milk in excess. Turn off the heat.
- Step 7: Now take a whisk or a ladle and run it through the milk to form foam, do it for 2 minutes.
- Step 8: Skim off some of the foam from the milk and add to the misti doi culture bowl and whisk properly.
- Step 9: Check the milk with your finger, if you can put it through, the milk is good to go, not too much ho nor too cold, but lukewarm. Now add the prepared misti doi culture to the lukewarm milk, give it a mix, do not overmix while adding the culture.
- Step 10: Coat the inside of the earthen pot with plain yogurt, then pour the doi mixture in the pot or handi. Cover with aluminium foil or a lid. Cover with a heavy cloth and place in a warm place for 8-12 hours.
- Step 11: Once Misti Doi is set, refrigerate for 2-4 hours. Then serve and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2