Mishti doi with caramelized sugar
A Bengali dessert of concentrated milk, caramelized sugar, and yogurt, fermented until set and served chilled.
Mishti doi is a sweet yogurt from the Bengali tradition and is popular in Bangladesh. Versions are sweetened with sugar, jaggery, or date molasses. This recipe follows a documented method using caramelized white sugar; setting it in earthenware is traditional, though other containers can also be used.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Plain yogurt with live cultures
Ingredients without verified allergen data 2
Ingredients without verified allergen data: Whole milk, Sugar.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Caramelize the sugar
Put 4–5 tablespoons of the sugar in a heavy-based pot and heat until melted and caramel-colored. Lower the heat and add about 100 ml of the milk; stir carefully until the caramel dissolves.
Ready to continue when: The sugar is caramelized and blended into the milk, with no hard pieces visible.
5 min - 02
Reduce and sweeten the milk
Gradually add the remaining milk, stirring to blend in the caramel. Cook over medium heat, stirring often, until the volume has reduced to about 750 ml. Stir in the remaining sugar and cook for 10 more minutes over low heat.
Ready to continue when: The milk has reduced to about 750 ml and the remaining sugar has dissolved.
40 min - 03
Cool the milk and add the yogurt
Remove the pot from the heat and let the milk cool until warm to the touch, not hot. Beat the yogurt until creamy, then gradually mix it into the warm milk.
Ready to continue when: The mixture is evenly blended and warm, with no visible streaks of yogurt.
10 min - 04
Ferment until set
Divide the mixture among earthenware pots or bowls, cover them, and leave undisturbed in a warm place for 8 hours. Once set with the consistency of thick yogurt, refrigerate for 3 hours before serving.
Ready to continue when: The yogurt is set and firm; after chilling, it is cold when served.
660 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=fC30BBMnVIg
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- Mishti Doi Es Un Dahi Dulce Fermentado O Cuajada Que Se Origina En Bangladesh Y Es Un Postre Popular En Los Estados Indios De Bengala Occidental, Tripura, Assam Y Odisha, Hecho Con Leche Y Azúcar O Jaggery. Fotos, retratos, imágenes y fotografía de archiv es.123rf.com/photo_165243467_mishti-doi-es-un-dahi-dulce-fermentado-o-cuajada-que-se-origina…
- Mishti doi - Wikipedia en.wikipedia.org/wiki/Mishti_doi
- Foto de Stock Traditional Bengali Sweet Curd Mishti Doi in Clay Pot – Authentic Indian Dessert Yogurt with Rich Creamy Texture, Fermented Milk Sweet Dish in Earthenware Bowl | Adobe Stock stock.adobe.com/es/images/traditional-bengali-sweet-curd-mishti-doi-in-clay-pot-n-authentic-…
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- Cooking - Wikipedia en.wikipedia.org/wiki/Cooking
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State: Published after documentary validation; no “Tested” label is shown.