This quick misthi doi recipe with jaggery is a famous sweetened curd made with milk, hung curd and jaggery. It is one of the popular sweet dishes in Bengali cuisine. Don’t miss it, try it at least once, as it is a delicious low-sugar dessert with a unique flavour.

What is Misthi Doi?                                                                                                

Misthi doi is a fermented sweet curd made with milk, curd culture and caramel made with sugar which gives it a unique flavour and colour.

Traditionally, it is made with the simmering of milk for around 30-40 till it becomes half of its original quantity. Then add curd culture to it and leave it overnight to set. It is chilled before it is served. Misthi doi is very common in the Eastern States of India – west Bengal, Tripura, Assam and also in Bangladesh. It is made in many variations according to the region and popularity.

Mostly, earthenware is used to make this misthi dahi because the gradual evaporation of water through its porous walls helps in further thickening of the curd and also produces the right temperature for the growth of the culture bacteria.

In the older time, it is also famous as a miracle medicine for typhoid as it is rich in probiotics and Vitamin B and prescribed by well-known allopathic physicians.

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About the Misthi Doi Recipe with Jaggery

Traditional misthi doi is made using white sugar which is caramelized first Or cooked with milk till a nice brown colour is achieved. It imparts a nice brown colour and flavour. We don’t need to add any other flavour or essence to this yoghurt.

But, here in this blog, I am sharing a healthy and quick version of Misthi doi without sugar by replacing it with jaggery. We have added a secret ingredient to it to reduce the cooking time. Still, it has the same thick consistency and flavour as the traditional misthi doi does.

It is a simple recipe of meetha dahi that you can prepare at home easily. This recipe of misthi dahi needs only 4 ingredients- toned milk, hung curd, jaggery, and milk powder. Addition of milk powder is totally optional. If you want you can skip it. In that case simmering the milk for another 3-4 minutes to get that consistency.

You can also use some other healthier options like dates jaggery, coconut sugar, or a natural sweetener such as stevia or honey.

Why You Should Try This Misthi Doi Recipe

• Easy and quick
• Healthy & nutritious
• Kids friendly
• Sugar free
• Diabetic friendly
• Needs only easy to find 4 ingredients
• Tastes amazing

Mishti in English means sweet and Doi means curd or dahi. So, If we translate Mishti Doi in Hindi means Meetha Dahi or Mithi Dahi.

My version of sweetened curd or Misthi doi is made by boiling milk until it is slightly thick and creamy, then adding jaggery (unrefined cane sugar) to it and finally a starter culture of hung curd. Here, we used two secret ingredients- milk powder and hung curd. Milk powder helps in the fast thickening of milk and hung curd provides a smooth creamy texture to the misthi doi recipe. The mixture is then left to ferment for several hours until it thickens and develops a slightly tangy, sweet flavour.

Here’s a recipe for making sugar-free misthi doi:

Step by Step Preparation of Famous Bengali Sweet Dish Misthi Doi

1.In a sauce pan add milk and milk powder, Use a whisk or fork and mix them very well. Keep the heat on medium flame.

2. Once the milk starts boilng, reduce the heat to a low flame and a cook it for 1-2 minutes stirring it continuously.

3. After that, add jaggery powder and mix well with milk. Cook for another 1-2 minutes stirring it continuously. If you want to add any flavour like cardamom powder or kewra water add at this moment otherwise skip.

4. Now switch off the flame and let it cool till it becomes warm little more than lukewarm.

5. Take hung curd in a bowl and stir it with the help of a whisk till it becomes smooth and silky, keep aside.

6. Once the milk reach to the warm stage, add around ¼ cup milk to the hung curd and whisk again. Then again add ¼ of milk to the hung curd mixture and mix well. This will help in mixing of milk and hung curd smoothly without any lumps.

7. Now add the hung curd mixture to the leftover milk and mix very well.

8. Now transfer the milk to a big bowl or small cups if you want to set them for individual servings.

9. Wrap them with a foil paper and cover them with a cotton towel and place them at a warm place to set the curd for at least 5-6 hours.

10. After 6 hours, once our misthi doi is set, put the containers in the refrigerator for at least 3-4 hours to get chilled.

11. Serve chilled misthi doi  as a mid morning snack or light sweet dish to satisfy your sweet cravings.

12. The result should be a delicious and healthy misthi doi that is sweetened naturally without sugar.

Serving Suggestions

Misthi doi is a delicious and creamy dessert perfect for any occasion. Serve them in a traditional earthen pot to give an authentic touch. Here are some serving suggestions that you can try:

• Misthi doi tastes best when served chilled, so make sure to refrigerate it for a few hours before serving.
• Although Mishti Doi is served as it is, no flavour or nuts are added but for a change, you can add some chopped nuts to add crunchiness to each bite of Mishti Doi.
• To add more nutrition to it can also add some chopped fruits like mangoes, strawberries, bananas, and cherries but avoid oranges, and pineapples like citrus fruits.
• You can also serve it as a dessert after a hearty warm meal.
• To make it aromatic sprinkle some crushed cardamom seeds just before serving.

Enjoy your misthi doi with your favourite accompaniments and make it a memorable dessert for your guests!

Tips and Tricks

Here are some tips and tricks to make misthi doi with jaggery:

1. Look for soft, dark brown jaggery that is free from impurities. You can also use palm jaggery, which has a distinct flavor and aroma. Colour of the yougurt is depends upon the colour of jaggery powder used.

2. Misthi doi is all about the creamy, tangy flavor of yogurt, so start with high-quality milk. For a rich flavour can use full-fat milk instead of low-fat.

3. If you are using jaggery instead of jaggery powder, first, dissolve it in a little boiled water separetely and then add in the last. Otherwise, it may curdle the milk.

4. Cool the milk to the lukewarm before adding hung curd to it.

5. Add enough quantity of culture to thicken the mixture.

6. Take the pan off the heat and let it cool to room temperature. You can speed up the process by placing the pan in a bowl of cold water.

7. Cover the container with a clean cloth and let them sit in a warm place for 6-8 hours without distrubing them, or until the yogurt has set.

8. 9. For the best taste, once the misthi doi has set, refrigerate it for a few hours before serving. Garnish with chopped nuts or fresh fruits if desired.

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