Mishti Doi / Sweetened Yoghurt
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

Yoghurt made with thickened and condensed milk and then allowed to ferment overnight.

Course: Dessert
Cuisine: Bengali (Indian)
Keyword: dessert, milk, sweet, yoghurt
Servings: 6 bowls
Author: Rapti B
  • 750 ml Milk (high fat content)
  • 500 ml Hung Curd
  • 200 grams Condensed Milk
  • 2 Cardamom Pods
  • 2 Plums (optional)
  • 2 tablespoons Dried fruit slivers (optional)
  1. Heat the milk in a thick-bottomed pan, stirring frequently to avoid formation of milk solids. Let the milk cook till it reduces to half the original amount, adding lightly crushed cardamom pods midway.

  2. Once reduced, remove the thickened milk from the flame.
  3. Add condensed milk to the reduced milk and mix well.
  4. Let the milk cool for a bit – the milk should be warm, not cold, before you add the curd.
  5. Once the milk has reached the desired temperature, add the curd and mix well.
  6. Pour into a big serving bowl or individual bowls and keep in a warm place to set overnight.
  7. Once the mishti doi has set, pop it into the refrigerator to avoid spoilage.
  8. Serve chilled as it is, garnished with chopped fresh seasonal fruits or slivered dried fruits.
Recipe Notes