Mishti Doi is a classic Bengali dessert of light and delicately sweetened curd. In a traditional recipe, it’s made with milk and sugar/jaggery. It’s different from shop-bought yoghurt because of the cooking technique used. Milk is boiled until it thickens and sugar is added to sweeten the doi, the mixture kept overnight allowing the milk to ferment.
This recipe is another way of making mishti doi at home while maintaining the traditional flavour. I used milk, yoghurt, evaporated milk, milk, saffron and condensed milk to enhance the richness and sweetness of the dish. And to prepare in a shorter time at home, i baked the doi in an oven for 40 minutes. This makes a very light, delicate and sweet dessert. It will surely please your palate with its rich taste.
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