By Simran Makkar
September 26, 2026
Mishti doi can be safely called yoghurt's fancier cousin. It ends almost every Bengali meal and is different from the usually tangy bite of yoghurt. It is thick, sweet and has a deep amber colour. Also, the flavour comes mainly from the jaggery or caramelised sugar that is mixed in before it sets. It might take a few hours, but there's hardly any real work involved. All you gotta do is set it, chill it and then dig in!
– 2 tablespoons yoghurt, at room temperature – 1 litre full-fat milk – ¾ cup jaggery, grated or ½ cup sugar for caramelising – 2 tablespoons water (if using sugar)
Boil the milk in a heavy-bottomed pan, then let it simmer on a low flame, stirring occasionally, until it reduces to about three-fourths of its original volume.
If using jaggery, dissolve it in a little warm water and add it to the reduced milk, stirring well. If using sugar, heat it in a separate pan with 2 tablespoons water until it melts and turns a deep amber colour, then carefully mix it into the milk.
Let the milk cool down until it's lukewarm, warm enough to dip a finger in comfortably.
Whisk the yoghurt in a bowl, then add a little of the lukewarm milk to it and mix well.
Pour this yoghurt mixture back into the rest of the milk and stir gently to combine.
Pour the mixture into small earthen pots or a container.
Cover and place in a warm, undisturbed spot for about 6-8 hours, or until it sets into a thick, custard-like consistency.
Once set, refrigerate for a couple of hours before serving chilled.