Bangladeshi mishti doi
A Bengali dessert of reduced whole milk, caramelized sugar, and plain yogurt, fermented until set and served cold.
Mishti doi is a sweet yogurt from Bangladesh’s culinary tradition. In this version, some of the sugar is caramelized and the milk is reduced before the yogurt is added; warm fermentation and chilling complete the dessert.
Method
- 01
Drain the yogurt
Put the plain yogurt in a strainer to remove excess liquid while you prepare the milk.
- 02
Caramelize some of the sugar
In a heavy-based pot, heat 4–5 tablespoons of the sugar over medium heat until caramelized. Lower the heat and add about 100 ml of the whole milk, stirring carefully until the caramel is incorporated.
- 03
Reduce the milk
Add the remaining milk and stir to combine it with the caramel. Cook over medium heat, stirring often, until the volume has reduced from 1 litre to about 750 ml.
- 04
Dissolve the remaining sugar
Add the remaining sugar and cook over low heat for 10 minutes, stirring until it dissolves. Remove the pot from the heat and let the mixture cool until lukewarm, around 40–45 °C.
10 min - 05
Mix in the yogurt
Beat the drained yogurt until creamy. Gradually add the lukewarm milk and gently mix until combined.
- 06
Ferment and chill
Pour the mixture into clay pots or small bowls and cover them. Leave them in a warm place, undisturbed, for 6–8 hours or until set. Then refrigerate for at least 2 hours before serving.
600 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.