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Chef Priya
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Chilled Sweet Yogurt Delight

Mishti Doi

(45 reviews)
"

Mishti Doi is a classic treat often found at Bengali celebrations. Its rich, caramel-like sweetness paired with the creaminess of yogurt is truly a match made in dessert heaven.

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Chilled Sweet Yogurt Delight
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Protein

7g

Carbs

50g

Fat

7g

Calories

280 kcal

Servings:
4
VegetarianGluten Free

Ingredients

whole milk4 cups
plain yogurt2 tbsp
(at room temperature)
sugar1 cup
(adjust to taste)
saffron strandsa few
(optional, for garnish)

Spices

cardamom powder0.50 tsp

Directions

Prepare the Caramelized Sugar

  1. In a heavy-bottomed saucepan, heat 3/4 cup of sugar over medium heat until it melts and turns a deep amber color, about 5-7 minutes.
  2. Remove from heat and carefully add 2 tablespoons of water, stirring constantly to dissolve the caramel. Be cautious as the mixture will bubble vigorously.
Chef's tip: Stir the sugar constantly as it melts to prevent it from burning, and ensure a smooth caramel.

Prepare the Milk Mixture

  1. In a separate large pot, bring the whole milk to a boil, then reduce heat to low and let it simmer, stirring occasionally, until it reduces by about a third.
  2. Add the caramelized sugar syrup to the reduced milk, stirring well to combine.
  3. Stir in the remaining sugar and cardamom powder. Mix until the sugar dissolves completely.
Chef's tip: Keep stirring the milk mixture to prevent it from sticking to the bottom of the pot.

Set the Yogurt

  1. Allow the milk mixture to cool to about 110°F (warm to the touch but not hot).
  2. In a large bowl or individual clay pots, mix in the plain yogurt with the milk mixture gently.
  3. Cover and let it set in a warm place for 6-8 hours or overnight, until thickened.
Chef's tip: If your kitchen is cold, place the yogurt mixture in an oven with the light on to provide warmth.

Chill and Serve

  1. Once set, refrigerate the sweet yogurt for at least 2 hours before serving.
  2. Garnish with saffron strands if using, and serve chilled.
Chef's tip: Chilling enhances the flavor and creamy texture of the Mishti Doi.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.