Sitaphal Mishti Doi: A Creamy And Seasonal Bengali Dessert For Festive Celebrations Recipe

Name: Sitaphal Mishti Doi: A Creamy And Seasonal Bengali Dessert For Festive Celebrations Recipe
Total time: 480 min
Yield: 4
Cuisine: Bengali

Recipe By Slurrp Editorial

Mishti doi has always had a way of making simplicity taste luxurious. The beloved Bengali dessert combines thick, creamy yoghurt with caramelised sweetness, creating a cool, velvety treat that needs very little embellishment. Add the delicate sweetness and grainy texture of ripe sitaphal, and the classic gets a distinctly seasonal makeover. This sitaphal mishti doi recipe brings together two familiar Indian favourites in one fuss-free dessert. The naturally fragrant custard apple works beautifully against the tang of yoghurt and deep sweetness of caramelised sugar. It is an especially lovely addition to a festive spread, served chilled in individual earthen pots or small glasses. With minimal cooking and a little patience while the yoghurt sets, this dessert is an easy way to turn seasonal fruit into something celebration-worthy.

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Ingredients For Sitaphal Mishti Doi: A Creamy And Seasonal Bengali Dessert For Festive Celebrations Recipe

2 cups full-fat yoghurt
1 cup ripe sitaphal pulp
as required Seeds removed
as required ½ Cup Condensed Milk
as required ¼ cup full-fat milk
2 tbsp brown sugar or caster sugar
as required ½ tsp cardamom powder
1 tbsp Chopped pistachios
as required For Garnish
as required a few saffron strands
as required Optional

Directions : Sitaphal Mishti Doi: A Creamy And Seasonal Bengali Dessert For Festive Celebrations Recipe

STEP 1.Begin by preparing the sitaphal. Cut the ripe fruit open, scoop out the pulp and carefully remove the seeds. Mash the pulp lightly, keeping a little texture rather than turning it completely smooth.
STEP 2.Place the yoghurt in a fine sieve lined with muslin cloth and let it drain for 30–45 minutes. This removes excess whey and gives the mishti doi its thick, creamy consistency.
STEP 3.Meanwhile, warm the milk in a saucepan over low heat. Add the sugar and stir until completely dissolved. Allow it to cool until just warm.
STEP 4.In a large bowl, whisk the strained yoghurt until smooth. Add the condensed milk, cooled milk mixture and cardamom powder. Whisk gently until everything is well combined.
STEP 5.Fold in the sitaphal pulp carefully. Do not overmix, as retaining some of the fruit’s texture gives the dessert a more interesting bite.
STEP 6.Divide the mixture between small earthen pots, ramekins or serving glasses. Cover loosely and leave to set in a warm, undisturbed spot for 6–8 hours. The yoghurt should become firm enough to hold its shape when gently tilted.
STEP 7.Once set, refrigerate the mishti doi for at least 2 hours. Chilling gives it a thicker texture and allows the sitaphal and caramelised sweetness to settle into the yoghurt.
STEP 8.Before serving, garnish with chopped pistachios and a few saffron strands, if using. Serve chilled.

Nutrition
value

428

calories per serving

26 g Fat6 g Protein46 g Carbs< 1 g FiberOther

Current Totals

26 g Fat
6 g Protein
46 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
46 g
Protein
6 g
Fiber
0 g

Fats

Fat
26 g

Vitamins & Minerals

Calcium
38 mg
Iron
1 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
90 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
88 mg
Manganese
1 mg
Phosphorus
101 mg
Selenium
1 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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