Mishti Doi
Sweet Bengali yogurt with caramelized milk and date palm jaggery, served chilled in clay cups. Rich, creamy, and naturally fragrant with cardamom and condensed milk.
- Total time
- 45 min
- Servings
- 4
- Calories
- 198
- Protein
- 8g
Ingredients
- 2 cups whole milk
- ½ cup sweetened condensed milk
- 3 tablespoons plain full-fat yogurt with active cultures (as starter)
- 4 whole cardamom pods
- 2 tablespoons date palm jaggery (gur) or dark brown sugar
Instructions
- 1
Crush the cardamom pods by pressing them hard on a cutting board with the flat side of a knife until the green outer shell cracks open and the black seeds inside are visible.
- 2
Remove the yogurt from the refrigerator and set it on the counter at room temperature for 15 minutes, so it is no longer cold when you add it to the warm milk.
- 3
Pour the whole milk into a heavy-bottomed pot and place it over medium-high heat, stirring occasionally with a wooden spoon to prevent sticking on the bottom.
- 4
Watch the milk carefully until it reaches a rolling boil — you will see large bubbles breaking the surface consistently — then reduce the heat to medium-low and continue simmering.
- 5
Let the milk simmer gently for 10 minutes, stirring once every 2 minutes, until it reduces to about 1.5 cups and turns a pale golden color from the milk solids caramelizing.
- 6
Turn off the heat and stir in the crushed cardamom pods, allowing them to infuse into the warm milk for 3 minutes while it cools slightly.
- 7
Pour the sweetened condensed milk into the pot and stir for 30 seconds until completely combined, then remove the pot from the stove.
- 8
Let the milk cool to lukewarm — test by dipping your clean pinky finger in; it should feel warm but not hot, about 110°F on a thermometer if you have one.
- 9
Place the yogurt starter in a small bowl and scoop out 2 tablespoons of the lukewarm milk mixture into it, then stir gently with a spoon until completely smooth.
- 10
Pour the yogurt mixture back into the pot of warm milk and stir gently for 20 seconds until evenly distributed — do not stir too vigorously or you will break the culture.
- 11
Crumble the jaggery or brown sugar into small pea-sized pieces between your fingers into a bowl — do not grind it fine, just break it into rough chunks.
- 12
Divide the jaggery pieces evenly among four clay pots or small bowls, placing them at the bottom of each container.
- 13
Pour the milk mixture slowly into each clay pot over the jaggery until three-quarters full, leaving room at the top for expansion.
- 14
Cover each pot loosely with its lid or with foil, then place all pots in a warm place — an oven turned off but still holding residual heat, a cooler with warm water bottles, or an insulated yogurt maker — for 5 hours or overnight until set.
- 15
Remove the pots from the warm place and refrigerate for at least 2 hours until chilled, then serve cold with a spoon, stirring gently to blend the jaggery into the yogurt.
Tools you’ll need
- heavy-bottomed pot (4-quart)
- wooden spoon
- small bowl
- four clay pots or small bowls (6-8 oz each)
- thermometer (optional but helpful)
- spoon for serving
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