Mishti Doi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   Measure out 1 litre of full-fat milk and 100g of grated jaggery. Get your heavy-bottomed saucepan, whisk, measuring cups and spoons, a small bowl, and serving bowls ready. Ensure your curd starter is at room temperature.

2. 02

   Reduce the Milk

   Pour the 1 litre of full-fat milk into the heavy-bottomed saucepan. Place the saucepan on a medium-low flame. Let the milk come to a gentle boil, then reduce the flame to low. You will see small bubbles forming around the edges and steam rising.

3. 03

   Stir and Scrape

   Continue to cook the milk on low flame, stirring occasionally with a whisk or spoon every 3-4 minutes to prevent it from sticking to the bottom and burning. Use the spoon to scrape down any cream that forms on the sides of the saucepan and mix it back into the milk. This process will take about 30-40 minutes.

4. 04

   Reduce Milk by Half

   Keep cooking and stirring until the milk has reduced to about half its original volume, which will be roughly 500ml (2 cups). The milk will look thicker and have a slightly yellowish tint. This reduction is crucial for the rich taste and texture of Mishti Doi.

5. 05

   Add Jaggery

   Once the milk has reduced by half, turn off the flame. Add the 100g of grated jaggery to the hot milk. Stir continuously with the whisk for about 2-3 minutes until the jaggery completely dissolves and is well combined with the milk. The milk will turn a light caramel color.

6. 06

   Cool to Lukewarm

   Transfer the jaggery-milk mixture to a clean small bowl. Let it cool down completely to lukewarm temperature. To check, dip a clean finger into the mixture – it should feel warm, like a baby's bathwater, not hot. This cooling will take about 45-60 minutes at room temperature.

7. 07

   Whisk in Curd Starter

   Once the jaggery-milk mixture is lukewarm, add the 2 tablespoons of room-temperature curd starter to it. Whisk gently but thoroughly for 1-2 minutes until the curd starter is fully mixed into the milk. There should be no lumps of curd visible.

8. 08

   Pour into Serving Bowls

   Carefully pour the mixture into your four serving bowls. Do not fill them to the very brim; leave a little space at the top. This will allow the doi to set properly.

9. 09

   Set the Mishti Doi

   Cover each serving bowl with a lid or a clean kitchen towel. Place the bowls in a warm, undisturbed spot in your kitchen. This could be inside a switched-off oven, a warm corner, or even inside a casserole dish to maintain warmth. Let it set for 8-10 hours, or overnight.

10. 10

    Check for Setting

    After 8-10 hours, gently tilt one of the bowls. If the Mishti Doi has set, it will look firm and not sloshy. It should hold its shape and not flow. If it's still liquid, cover it again and let it set for another 2-3 hours.

11. 11

    Chill and Serve

    Once the Mishti Doi is perfectly set, transfer the bowls to the refrigerator. Chill for at least 2-3 hours before serving. This will firm it up further and enhance its taste. Serve chilled as a delicious dessert.