Mishti Doi Recipe
User Reviews
5
Mishti Doi Recipe
Description
The Mishti Doi Recipe transforms whole milk by simmering it down to concentrate the flavors and achieve a rich texture. The addition of palm jaggery dissolves into the warm milk, providing a distinctive caramel-like sweetness. Green cardamom powder adds a gentle aromatic touch that enhances the depth of flavor. After mixing in the yogurt starter, the mixture is kept warm for several hours to ferment, resulting in a naturally set, thick yogurt dessert with a smooth and creamy consistency.
The slow cooking technique thickens the milk and develops a complex flavor profile, while the fermentation process gives it a pleasant tang. The jaggery offers a different sweetness compared to white sugar, making this dessert unique. The final product can be enjoyed chilled or at room temperature as a refreshing treat or dessert in various meals.
For best outcomes, whole milk is recommended, as lower-fat milks may curdle when jaggery is added. Maintaining the right warm temperature during fermentation, typically around 60 to 65 degrees Celsius when adding jaggery, is crucial for proper setting. The cardamom powder is optional and can be omitted based on preference.
Ingredients
- 1 litre milk whole
- 175 to 180 grams palm jaggery ¾ cup finely chopped - can swap with brown sugar
- ½ teaspoon green cardamom powder
- 2 tablespoons curd or a yogurt starter
Instructions
Boiling Milk
- Take the whole milk or full fat milk in a heavy kadai (wok) or pan. Keep flame to low or medium-low and begin to heat milk.
- Stir occasionally when the milk is getting heated. Let the milk come to a boil.
- Then continue to simmer the milk on a low to medium-low flame stirring often.
- Scrape the dried milk solids from the sides and add to the simmering milk.
- Simmer milk till it reduces to ⅓ or ½ of its original volume.
- Keep the kadai (wok) down and let the milk cool for about 8 to 9 minutes.
Making Mishti Doi
- Meanwhile finely chop or grate the palm jaggery. You will need ¾ cup finely chopped palm jaggery.
- After 8 or 9 minutes, add the chopped palm jaggery. When adding jaggery, the temperature of milk can be 60 to 65 degrees Celsius.
- Mix very well till all the chopped jaggery is dissolved.
- Add the cardamom powder. Mix well and let the milk become warm.
- Check the temperature of milk. It should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees Celsius.
- At this point add 2 tablespoons curd or yogurt starter.
- With a whisk mix very well. The curd should dissolve in the milk. If you want you can even whisk the curd before you add.
Setting Mishti Doi
- Now pour the doi mixture in earthen or terracotta bowls or earthen handi.
- Cover with a lid or seal with aluminium foil.
- Keep in a warm place for the mishti doi to set. Mishti Doi takes longer to set than curd. The timing will also vary with the temperature in your city. So you can keep for 7 to 24 hours.
- When it is set, the Mishti Doi will look firm with a gentle wobble. Place the bowls in the refrigerator.
- Alway store Mishti Doi in the fridge. It keeps well for 5 to 6 days when refrigerated.
- Serve Mishti Doi cold or chilled with your meals or as a dessert.
Notes
- Use whole milk to prevent curdling and achieve the correct texture.
- The green cardamom powder is optional and can be left out if desired.
- Maintain a warm temperature (60-65°C) when adding jaggery to ensure proper dissolution and fermentation.
- Fermentation and setting take about 7 to 9 hours at warm temperatures; cooler climates may require longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 103mg | 4% |
| Potassium | 405mg | 9% |
| Fiber | 0.1g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 428IU | 9% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.4mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 0.1mg | 0% |
| Vitamin D | 3µg | 15% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 334mg | 33% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 0.04mg | 0% |
| Magnesium | 33mg | 8% |
| Phosphorus | 285mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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