Indian sweets / Mithais/ Recipes

Bengali mishti doi / sweet yogurt

Bengali mishti doi / sweet yogurt is the quintessential dessert without which a Bengali lunch can be said as complete.

mishti doi


Milk (full cream): 500 ml
Date jaggery (crushed) : 2-3 tbsp
Curd: 2 tsp with live culture bacteria

Method :

Heat the milk in a heavy bottom pan and reduce it to 1/2 of its original quantity.

Take off from the heat and let it cool slightly for couple of minutes.

Add the date jaggery to the milk and mix it vigorously till the jaggery completely dissolves into it..  Check for the sweetness , if requires add more . Let it cool to room temperature. Date jaggery can be replaced with caramelized sugar.

Add the curd (it should have live culture bacteria) to the lukewarm milk and whisk thoroughly. The culture should spread evenly.

If you are not sure about the curd, then first try to set a regular dahi / yogurt at home. If it works then it should work for mishti doi as well.

Pour the mixture into a terracotta or clay pot and keep in a warm place (preferably near gas stove / or in an incubator) for 10-12 hours, may be overnight to set , so that you can enjoy it next day.

Sugar or jaggery in the milk actually inhibits the setting of yogurt, so it takes long time to set. Try to make mishti doi preferabaly in summer months when the avearge temperature rises to more then 32 degree celcius.

Once set, refrigerate and serve the chilled mishti doi as a dessert.

mishti doi

Sending this pot of mishti doi to the event :

Flavours of Bengal hosted by Priya of mharorajasthan and Nayna



  • Reply
    Priya Yallapantula
    April 15, 2011 at 8:05 pm

    Looks awesome, thanks for linking them to my event 🙂

  • Reply
    April 19, 2011 at 6:33 am

    WOW . you made mishti doi at home !! This is going straight to my wish list.. have to treat hubby someday with these

  • Reply
    April 5, 2012 at 12:05 pm

    I love mishti of my favorite desserts.

    Aparna from Square Meals

  • Reply
    June 4, 2012 at 7:08 am

    your mishti doi looks awesome!!!
    I have tried to make mishti doi for several times…but not successful!!!! cannot understand the reason..i am using the milk and yogurt which is available in the supermarket….is there anything wrong in that??.where can i get the live bacteria???

  • Reply
    April 29, 2013 at 1:21 pm

    Please reply me!!!!!

    • Reply
      April 29, 2013 at 3:04 pm

      Thanks Suhani ! And sorry that this comment got overlooked by me.

      If you are setting regular curd at home, that sample of curd will have the live bacteria. But if you are using the supermarket curd, it wont have the live culture. May be probiotic live culture one can have.

      I will suggest it is better to set the regular curd at home and then use that sample to make mishti doi. Else you can ask your local mithaiwala (if you live in India) to give you a sample of regular curd and specifically mention it that whether this can be used to set curd at home.
      Plus also keep it in mind to set the curd at warm place, do not disturb the pots while curd is setting. It will take around 10 hours .
      Let me know if you have further queries. All the best.

  • Reply
    April 30, 2013 at 7:50 am

    thanks for your suggestions………..actually I was using the curd available in the supermarket (Amul Dahi)….last time when I tried, it took more than 24hours to set the Mishti Doi….. even-though I was not satisfied with the end-product because being a Bengali girl I know the quality of taste it should have…….Is it common to take so long hours to set? or it is the problem of the curd I used?….anyway! next time i will try with regular curd as you said…….is there any kind of reagent available in the market what I can use along with the curd to set the Mishti Doi properly? I am asking it because I heard that in West Bengal people use some kind of bacteria to set the Mishti Doi for commercial purpose…….I am trying to get that quality and taste.
    anyway!!! thanks again……..I will try according to your instruction and let you know the results.
    with love,

    • Reply
      April 30, 2013 at 10:19 am

      You are most welcome Suhani. Yes commericial Amul dahi and likes does not have that live culture bacteria. You will need that to set the mishti doi. 10-12 hours should be fine to set the mishti doi. Plus a warmer atmosphere, so keep it near your gas stove.Yes the bacteria you are talking about is “live culture bacteria” that is easily available in Kolkata in any sweetmeat shop. In Kolkata’s sweet shops it is sold as “doi er sancha” culture for setting the curd. Hence I told you to set regular sour curd at home and then use that culture to set mishti doi. It should work.
      And am very eager to know how it goes. So please share your results here.

      Love TC

  • Reply
    Wonder Kitchen
    May 29, 2015 at 4:22 am

    Mishti Doi looks mouthwatering. I see that you have a very good collection of terracotta / clay utensils. I am in the US . Where can I buy such earthenwares?

    • Reply
      June 3, 2015 at 3:04 pm

      Thank you. All my terracotta wares are from India. I am not sure but in US you can try World Market or Pier1 imports.

  • Reply
    August 31, 2015 at 11:01 pm

    could u tell me pls how can i get clay yogurt pot

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