By Rajlakshmi
May 11, 2026
Mishti doi is a traditional Bengali-style golden-hued sweet yoghurt that is made by caramelising sugar and mixing it with thick milk and curd. Making it at home is simple.
1 litre of full-cream milk 6 tbsp sugar 2 tbsp curd, as a starter A pinch of cardamom powder, optional Soaked saffron strands
Boil the milk over medium heat until it reduces slightly and thickens. Stir in between so it does not stick to the bottom.
In another pan, heat 4 tablespoons of sugar till it melts and turns golden brown. Keep stirring so it does not burn.
Slowly add the hot milk into the caramel, stirring well so the caramel dissolves into the milk.
Add 2 tablespoons of sugar if you want it sweeter. Let the milk cool down until it is warm but not hot.
Whisk 2 tablespoons of curd into the milk mixture and mix gently.
Pour into small earthen pots or bowls, cover lightly, and keep in a warm place for 6–8 hours until set.
Refrigerate before serving. You can garnish with cardamom or saffron if you like.