Mishti Doi is a famous Bengali sweet. In the Bengali language, the word mishti means sweets and the word doi means curd. It is one of my favourite sweets. This classic Bengali sweet is made with milk, curd and jaggery.
Mishti Doi is a crucial part of a Bengali meal and is traditionally prepared for religious and festive occasions like Durga Puja, Bengali New Year (Pohela Baisakh), and weddings. In the Vedas, curd or yoghurt is described as the food of the gods, which may explain why it is a vital part of religious ceremonies. Also, chilled Mishti Doi is a delicious way to beat the heat and is a perfect thirst-quencher on a hot and humid day.
Mishti Doi is a fermented sweet curd made by thickening milk. The preparation technique of mishti doi differs from that of curd or plain yoghurt. It is majorly placed in earthen pots to cool.
The traditional mishti doi is sweetened with jaggery instead of sugar.
It is easily available in the markets across India. Nowadays a lot of variants of mishti doi can be seen in the market such as mango flavoured mishti doi.

Despite its extensive popularity, Mishti Doi is seldom made at home, probably because it is broadly accessible in almost every sweet shop nowadays.
Although the mishti doi recipe needs only three ingredients, and the process is reasonably simple and hassle-free but you require the patience to make this tasty dessert– it takes around 12 hours for the yoghurt to set.

The yoghurt is traditionally set and fermented in an earthen, terracotta, or a clay pot, which is supposed to absorb excessive moisture, giving Mishti Doi its usual thick but smooth and creamy texture. The pot is kept in a warm and dry place such as the inside the kitchen cupboard or in the microwave oven so that it sets correctly.

You can add a pinch of ground cardamom or saffron for a light aroma and flavour. Garnishing the mishti doi with a handful of chopped almonds or pistachios gives it that required crunch.

Enjoy a chilled cup of freshly made Mishti Doi after a scrumptious meal of aloo dum, Bengali luchchi, and tomato onion cucumber raita.

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