Bengali Mishti Doi is a sweet and creamy yoghurt dessert, and to create this delightful treat at home follow these simple 5 steps:
Use fresh, plain yoghurt as the starter. Ensure it’s not too sour for best results.
Boil full-fat milk and let it cool to a warm temperature, around 45°C (113°F). This helps in setting the curd properly.
Caramelise sugar in a pan until it turns golden brown, then dissolve it in the warm milk. For a traditional touch, use jaggery and some khoya (dried milk).
Stir the caramelised milk and yoghurt starter together thoroughly. Pour the mixture into clay pots for an authentic touch.
Cover the pots with a clean cloth and let them ferment in a warm, undisturbed place for 6-8 hours or overnight until set. Refrigerate for a few hours before serving.