Bengali Mishti Doi | How to make Bengali Mishti Doi

By sanju priya  |  14th Apr 2017  |  
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  • Bengali Mishti Doi, How to make Bengali Mishti Doi
Bengali Mishti Doiby sanju priya
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About Bengali Mishti Doi Recipe

Mishti Doi is a bengali cuisine fermented dessert. Prepared from thick milk which later converted to thick sweet yoghurt.

Bengali Mishti Doi is an authentic dish which is perfect to serve on all occasions. The Bengali Mishti Doi is delicious and has an amazing aroma. Bengali Mishti Doi by sanju priya will help you to prepare the perfect Bengali Mishti Doi in your kitchen at home. Bengali Mishti Doi needs 10 minutes for the preparation and 480 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bengali Mishti Doi. This makes it easy to learn how to make the delicious Bengali Mishti Doi. In case you have any questions on how to make the Bengali Mishti Doi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sanju priya. Bengali Mishti Doi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bengali Mishti Doi

Ingredients to make Bengali Mishti Doi

  • 6 Cups Full cream Milk
  • 1 1/2 Cup Grated jaggery/Gur
  • 3 tsp Curd/yoghurt
  • 1 tsp cardamom Powder/Elachi Powder
  • 3 cardamom Pods (for garnishing)

How to make Bengali Mishti Doi

  1. Take milk in a heavy bottom pan and start heating it
  2. When the milk comes to boil lower the flame and let the milk cook till it reaches half of its original volume
  3. Now add the grated jaggery and cardamom powder and mix
  4. Pour the mix into earthen pot and let it become lukewarm
  5. Now add a teaspoon of curd in each pot and keep it overnight in a warm place to set.
  6. Next morning take the earthen pots and keep in refrigerator for chilling
  7. Before serving garnish it with some cardamom and serve chilled.

My Tip:

Wait till the milk is lukewarm for adding curd do not add curd in hot milk. Always use full cream milk for this recipe otherwise the curd would not be thick.

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