Mishti Doi, Baked Yoghurt
by Tarla Dalal
baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours is a radically different dessert, which will take your party by storm! Learn how to make mishti doi in 2 hours.
To make mishti doi, you need only 3 ingredients – thick curds, fresh cream and condensed milk. Combine all the ingredients and whisk very well. Pour equal quantities of the mixture into 4 individual oven safe bowls. Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Cool, refrigerate and serve.
Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk. This turns into a beautiful dessert.
The unique process of baking and then chilling intensifies the flavour and also the mouth-feel of this mishti doi with condensed milk.
Tips for Bengali sweet yoghurt. 1. Use thick curd only so the dessert sets well. 2. Use readymade fresh cream only and not homemade cream. 3. Do not forget to add water in the aluminium tray put in the oven to bake. 4. Refrigerate it and serve to enjoy its true flavours. 5. Use oven-proof serving bowls only. Since it’s a set dessert you have to serve in the same bowl.
Fresh Fruits Stuffed Rasmalai, Lebu Sandesh, Orange Chennar Payesh, Rasmadhuri , Rasmalai and Rose Sandesh are a few other Bengali sweets that are sure to complement your party's dessert platter.
Enjoy baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours.
Mishti Doi, Baked Yoghurt recipe - How to make Mishti Doi, Baked Yoghurt
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 servings
For Mishti Doi
1 cup thick curds (dahi)
3/4 cup fresh cream
3/4 cup condensed milk
- Method
- Combine all the ingredients in a deep bowl and whisk well.
- Pour equal quantities of the mixture into 4 individual oven safe bowls.
- Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals.
- Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Cool completely and refrigerate for 2 hours.
- Serve chilled.
Baked mishti doi video by Tarla Dalal
like baked mishti doi recipe
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baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours | then do try other mishti doi recipes also:
- mishti doi recipe | traditional mishti doi | Bengali mishti dahi |
- mango bhapa doi recipe | Bengali aam doi | mango flavoured sweet yogurt |
what is baked mishti doi recipe made of?
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See the below image of list of ingredients for making baked mishti doi recipe.
how to make baked mishti doi
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To make baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours | in a deep bowl, add 1 cup hung curd. Regular curd can be quite watery, while hung curd has undergone a straining process that removes excess whey, resulting in a thicker and creamier texture. This translates to a richer and more luxurious mouthfeel in the final baked dish.
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Add ¾ cup condensed milk. Condensed milk adds sweetness to the dish without the need for additional sugar. This contributes to the richness and smooth mouthfeel of the baked mishti doi.
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Add ¾ cup fresh cream. Fresh cream adds a luxurious richness and smooth, creamy texture to the dessert. It contributes to that delightful melt-in-your-mouth feel that baked mishti doi is known for.
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Whisk well till lump free.
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Pour equal quantities of the mixture into 4 individual oven safe bowls.
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Take a baking tray, fill it with 1 cup of water.
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Place the 4 moulds on it at equal intervals.
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Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
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Remove and cool completely.
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Refrigerate for 2 hours.
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Serve baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours | chilled.
pro tips to make baked mishti doi
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Add a pinch of cardamom powder, saffron strands to the base mixture for an extra layer of aroma.
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Bake your mishti doi in a water bath to ensure even cooking and prevent curdling. Place your ramekins or baking dish in a larger pan filled with hot water.
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Use fresh hung curd for a creamier mishti doi. Fresh yogurt with active cultures will ferment better.
| Energy | 362 cal |
| Protein | 7.7 g |
| Carbohydrates | 36.1 g |
| Fiber | 0 g |
| Fat | 20.1 g |
| Cholesterol | 8 mg |
| Vitamin A | 417.4 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 10.9 mcg |
| Calcium | 301.7 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 98.7 mg |
| Potassium | 304.2 mg |
| Zinc | 0.7 mg |
So, I need to use hung curd? Really thick set curd is not an alternative? Also can I use one dish to set it in instead of individual ramekins?
Ma''am Can I steam it instead of baking?
Ma''am, Specificity of using hung curd only? It might turn sour,will it affect the taste?
Ma''am, I had tried my hand at baking the dahi,I condensed the milk of Amul gold put it with the youghart and baked it ,to my surprise it was a blunder the dahi has turned Chena. Do u prefer to use Amul cream? I had used Tok dahi available here or the sour curd in Bengal. Pls help
I loved this Bengali recipe that is made so easily and quickly. I serve this cold to my guest and they really enjoy every bite of it.