Mishti Doi is a simple dessert made with sweetened milk and curd. Milk is reduced and is sweetened with jaggery and set with some curd to make this delicious sweet. Usually the curd is set in earthen pots. As they absorb the moisture, you end up with a thick yogurt. This is so popular in Bengal and Bangladesh. We lived in Calcutta for a while and my dad is such a huge fan of mishti doi. When we shifted to Pondicherry, he used to make this for us when we were kids. But I never made it for the blog until now.
I have tried mishti doi a few times with condensed milk and it wouldn’t set properly. After a few tries I just stopped trying. When I was doing milk sweets for this month, I wanted to try it again. But this time, I decided to make it to suit my diet. Usually milk is reduced and set, but I added amul cream to the milk so that it increases the fat content without adding too much carbs. And I also added a combination of stevia and erythritol to sweeten the dish. Erythritol when used separately is not too sweet and stevia gives an after taste when used. By combining them together you can get rid of both the issues and my mishti doi turned out mildly sweet and so yum. I even added some saffron to the milk to make it more fragrant.
Serves Two
Ingredients:
Milk – 1/3 cup
Amul Cream – 1/3 cup
Saffron – a pinch
Stevia – 1/4 tsp
Erythritol – 1 tsp
Curd Culture – 1 tsp
Procedure:
In a pan mix together milk, cream and saffron.
Bring it to boil.
Remove from flame and mix stevia and erythritol.
Once it is warm, mix the curd culture and divide it between two ramekins or two terracotta bowls.
Allow it to set overnight or 6-8 hours.
Refrigerate for one or two hours and serve chilled.
Mishti Doi / Sweetened Curd - Indian Sweet Recipes
Ingredients
- Milk - 1/3 cup
- Amul Cream - 1/3 cup
- Saffron a pinch
- Stevia - 1/4 tsp
- Erythritol - 1 tsp
- Curd Culture - 1 tsp
Instructions
- In a pan mix together milk, cream and saffron.
- Bring it to boil.
- Remove from flame and mix stevia and erythritol.
- Once it is warm, mix the curd culture and divide it between two ramekins or two terracotta bowls.
- Allow it to set overnight or 6-8 hours.
- Refrigerate for one or two hours and serve chilled.
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Lovely version with amul cream. Love Mishti Doi. Simple yet traditional and flavorful.
I don’t know what stevia and erthytol means, but that mishti doi looks stunning 🙂
I have tried Mishti Doi once and it turned out great , but looking at your version I feel I need to improve . The Bangla Doi looks awesome with saffron and great that you could come up with a version where it sets so beautifully .
Misti doi looks so creamy and delicious. It set so well even without earthen pot. Even i like to make curd in earthern pot, it gives such a thick and creamy curd.
Mishti doi is my favourite since ever i tried them at home. This sweet curd is definitely a delightful dessert to enjoy after a heavy meal. Love this sweet to the core.
Mishti doi is addictive however tasted many a times in my friends place and i should definitely try for myself soon..
I tasted this during my stay at kolkata. This one with stevia is a nice twist. Lovely set curd there ! Good job
I made aam doi but never tried the simple mishti doi. Will try this year. I bet you would have enjoyed your period in calcutta… Childhood memories are always fun and nostalgic.
That is such a thick, creamy and delicious looking mishti doi. It’s so simple and easy to make too.
I’m not a big fan of sweetened dahi unless its shrikhand but I’ve tasted mishti doi at the ISCKON temple and loved it. I tried making it at home but it was not thick. I like your suggestion of adding cream to it to make it thick. Yummiliicous recipe.
Wow your sugar-free version of mishti doi looks so delicious and sinful .. They have set so well, nice and thick , perfectly made!! I am experimenting with culture lately too 🙂
Taking of milk based sweets and no misthi, not fair, right ? I knew you would post this humble dessert too. Looks so yummy.
You surely have got this done so well Gayathri…everything sounds so easy when you have made it..Kudos on the excellent job done!
Mishti doi is a great dessert with subtle flavors. I have seen many different ways to make it. I love the ones they serve in matkas. Drooling over your pictures Gayathri!
That misthi doi is perfectly set and the sugar free version comes in handy for those avoiding refined sugar.
This is one of the dishes that I want to try ou. I will use your suggestion of adding fresh cream to it.Your Mishti doi has set so beautifully!