Bengali sweets are yum. So so yum! And among the most popular Bengali sweets is the classic, delicately sweet Mishti Doi. Mishti doi is sweetened yoghurt made by combining thickened milk, sugar and yoghurt in a claypot or earthenware, and is kept in a warm place until it ferments and sets.
Now, don’t even think that it is difficult to prepare this simple, elegant dessert. I am sharing an easy version that saves time but still tastes awesome like the authentic one. We just have to combine evaporated milk, sugar and yoghurt, then pour the mix into small ramekins or any heat-proof bowls, and finally bake them at the lowest temperature setting of the oven until set. You can use cardamom and a few strands of saffron for extra flavor. Hope you enjoy this sweet treat like we did!
Mishti Doi / Mitha Dahi
Ingredients (Makes 5 – 6 servings)
Evaporated milk – 1 can (12 oz)
Whole milk yoghurt – 3/4 cup
Sugar – 1/2 cup
1. Whisk yoghurt and sugar in a medium bowl. Add evaporated milk and mix well. Pour into 5 – 6 small ramekins or any heat-proof bowls.
2. Preheat oven at 170 F (or the lowest temperature setting of your oven). Place the ramekins on a baking sheet and bake for 2 – 2.5 hrs until set and their tops turn light golden. Switch off the oven. Leave the ramekins inside the oven until they reach room temperature (takes 1.5 – 2 hrs). Place in refrigerator overnight or for at least 3 hours. Creamy and yummy mishti doi is ready to serve.