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  • Writer's pictureBon Vivant

Misthi Doi

Mishti Doi is a fermented sweet doi originating from Bogra District in Bangladesh and a very popular dessert throughout the country. It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley and parts of the world with significant Bengali population.


Milk 3 cups

Milk powder 1 cup

Hung curd 1/2 cup

Sugar 1/2 cup


In a non-stick pan add the sugar and slowly stir it to melt and further caramelize it.

Once the caramel is ready, add the milk slowly to incorporate the caramel to the milk (Tip: don't add the entire milk together, it will be difficult to incorporate as the caramel is too hot)

When the caramel gets dissolved in the milk add 1 cup of milk powder to it and mix well, now allow the milk to come to a boil.

Switch off the flame and allow the milk to cool down for around 30 minutes (or Lukewarm depending upon the weather).

Whisk the hung curd properly and mix it well with the milk, the curd should dissolve in the milk. 

Now pour the doi mixture in earthen or terracotta bowls or earthen handi.

Cover with a lid or seal with aluminum foil.

Keep in a warm place for the mishti doi to set. Mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. So you can keep it for 9 to 24 hours. 

When it is set, then refrigerate. 

Serve mishti doi with your meals or as a dessert 😊.

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