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Mishti Doi -- Bengali Passover Dessert?

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I loved mishti doi when I had it in Calcutta. The basic idea is ultra thick yogurt, sweetened with either jaggery, sweetened condensed milk, brown sugar, etc.

I've tried to make it a couple of times with a tub of whole milk yogurt, a tin of sweetened condensed milk, and an oven, but I haven't found the line between too much heat = separation of curds and too little heat = not thick enough. This is the method I (think I) saw when visiting, so I know there's hope. The blogosphere recipes I've found look pretty ragged, and most of them start with milk, but I'd prefer quick and dirty. Any advice?

Seems like a perfect Passover dessert.

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  1. My mother starts with live active cultures (ergo some of the store bought yogurt ) and milk. What she does is basically what's on here: http://bengalicuisine.net/2009/mishti...
    I don't know of any other way to get it right (and neither does my mum, and she's a true blue bengali living in bengal). You could always make a lot of it in advance and keep it, misti doi keeps for really long once it's made.