Mishti doi/ sweet yoghurt (with saffron and green cardamom flavour)

Servings: 6-8
Preparation time: 2 minutes.
Boiling time: 15-20 minutes.
Caramelized time: 2 minutes.
Curd setting time: 5-6 hours.
Refrigerator time: 2 hours.(minimum)
Total time: 24 minutes.

“Mishti doi/ sweet yoghurt (with saffron and green cardamom flavour)” is a world renowned is a classic Bengali delicacy known for its rich, creamy texture and naturally sweet, caramelized flavour. Traditionally set in earthen pots, this dessert gets its signature taste from slow-cooked milk and jaggery or sugar.

In this version, the addition of saffron and green cardamom enhances its aroma and gives it a luxurious touch; turning a simple yoghurt into a royal treat. Smooth, fragrant, and melt-in-the-mouth, Mishti Doi is not just a dessert but a celebration of Bengal’s love for sweetness and simplicity.

This recipe will make it super easy for you to cook Mishti Doi at home which is often considered to be tough and cumbersome in preparation. This one is inspired by two of my dear Bong friends who shared their up-close and sweet recipe some years back.

Instead of the special palm Jaggery/Nolan Gur (popular seasonal variety of Jaggery in West Bengal) I’ve used some white/brown sugar but the taste is absolutely close and rich.

Try this and send your pictures of the home-made Mishti Doi. I would love to see your pictures come out even better.

Happy cooking!

In India, saffron is traditionally believed to impart a glow to the skin, as it has exfoliating and antioxidant properties.

Yogurt provides protein, calcium and boosts your skin immunity; this dish is widely popular dessert in west Bengal, Orissa and Bangladesh.

Ingredients:

Milk (full cream):1 litre
Sugar/Jaggery (khazoor gud): 5-6 tablespoon (as per taste)
Curd/yogurt: 1 tablespoon
Green cardamom: 3-4 no.
Saffron: 1 pinch
Almond: 6-8 no. (Optional)
Earthen pot: shape as you wish

Preparation:

Peel cardamom and pound it to make fine powder, keep aside.
Take a wide mouth heavy bottom pan or earthen pot (a better option)
Pour the milk into the pan and allow it to boil on high flame, keep stirring the milk at regular interval.
After 10-12 minutes, when it becomes thick, add 4 tablespoon of sugar and allow it to thicken more, keep on stirring, till it becomes half in volume, keep aside and let it cool.

Method:

Take another earthen pot, put sugar into the pot, and stir it on lower flame till it melts and began to caramelized, now pour the thickened milk and stir well.
Add cardamom powder and saffron, stir it, and keep aside till it becomes Luke warm. (Note: Make sure that milk is not very hot), sprinkle almond slice over it.
Add curd/ yoghurt into the thickened milk, stir well.
Cover it, after 6-8 hours, the milk will get fermented, “Sweet Curd/mishti doi” is ready.
Keep it into refrigerator at least for 2 hours; serve this as a dessert!
Always use earthenware, as extra water of the curd evaporates through its porous wall.