Tag Archives: yogurt

Mishti Doi (Bengali firm yogurt dessert)


Last week I tried 2 new dishes to celebrate Gokulashtami/ Janmashtami. The first was the Thatai, for a savory snack and then I decided to accompany it with a sweet dish. I know, Mishti Doi is is not a conventional gokulashtami preparation, but it is a great dessert nevertheless. 🙂 It is one of the flagship Bengali desserts from and my must-have-favorites at K.C. Das. What makes this a great dessert is that it can be easily made with commonly available ingredients, almost like making regular curd/yogurt at home. I started out with the recipe (version 2) from Dishesfrommykitchen, a very beautiful food blog. But I replaced most of the sugar with honey and made a couple of changes. And as you can see from the pictures below, the H and I have been trying to get a little creative before we dug into the cups. I was really happy with the outcome of this dessert, both the taste and our presentation, hence proudly presenting to you, the Mishti Doi.

Mishti Doi – sweet yogurt dessert

The Recipe:

Source- inspired from Dishesfrommykitchen
Active cooking time – 20 minutes
Wait time – at least 6 hours
Serves – 2

Here’s what you’ll need:

  • 2 cups milk (I used low fat)
  • 1 tbsp sugar
  • 2 tbsp honey
  • 1/3 cup fresh yogurt/curd
  • Saffron for decoration (optional)

How to make it:

  1. Boil the milk in a heavy bottomed pot, until it reduces in quantity (to almost half its initial volume).
  2. As the milk boils, heat a flat pan and add the sugar into it. Keeping stirring in medium flame until the sugar caramelizes (turns golden brown with a distinct aroma). It should be done in around 5 minutes.
  3. Once milk has reduced in volume, add the caramelized sugar and honey and mix well, and turn off the heat. Taste check the milk for sweetness.
  4. Let the milk cool down a little. In the meantime, preheat the oven to 200 deg F.
  5. Once the milk is warm, not hot, add the curd into it and stir the milk well. Pour it into your little serving cups.
  6. Place the cups in the oven and bake for 5 minutes, not longer. Then immediately turn off the oven, and let the cups bake in the warmth of the oven for at least 6 hours. I left the light in the oven turned on after the oven was turned off.
  7. After the waiting time, check if the yogurt has set and then refrigerate until you serve them. Decorate and serve.

Additional notes:

1. The amount of yogurt you add into the milk can be modulated based on how quickly you want the dessert ready. The quantity of yogurt I have mentioned in this recipe is great to get the mishti doi set in 5-6 hours. If you’re not in a hurry, or live in a very hot place then you can slightly lesser yogurt.

2. I mentioned right in the beginning that I used low fat milk, mainly because that was what I had in my refrigerator. I was afraid it wouldn’t set well or be as creamy as whole milk, but it turned out firm, smooth and creamy.

3. I used honey in the recipe to make it a little more healthy. I also used organic raw sugar which was caramelized. Both together added that hue of caramel color to the doi in the pictures.

4. The slightly uneven bubbly edge in the pictures is due to the air bubbles while pouring the milk into the cups. Pour the milk slowly and carefully to avoid the formation of air bubbles.

5. I would have loved to make the mishti doi in earthen-ware, but I had to be resourceful with my kitchen so I used regular chai-cups and they were pretty and presentable as well. 🙂

Heeray Kaayi Mosaru Bajji (Ridge gourd raita)


This is an interesting recipe for a raita, quite different from the conventional raita recipes but fairly simple to whip up. This dish has Havyaka origins from Karnataka, but it has been modified and innovated upon as it changed hands in my family. I borrowed this recipe from my mum. A cool thing with this dish is that its goes down well even with those who don’t usually like members of the gourd family. I have the husband as proof of that. 🙂

The recipe:

Preparation time – 5 minutes

Cooking time – 10 minutes

Serves 4

Here’s what you’ll need:

  • 1 ridge gourd (Thurai in Hindi/Heeraykai in Kannada/Peerkangai in Tamil)
  • 2 tbsp grated coconut (fresh/frozen)
  • 3-4 dried red chillies
  • 2 tsp urad dal
  • 1 tsp sesame seeds (til)
  • A pinch of asafoetida (hing)
  • 1/2 tbsp oil
  • 2 cups of yogurt/curd

How to make it:

1. Wash, peel and chop up the ridge gourd into medium sized bits. You don’t have to be too careful with chopping since we’re cooking them very soon.

2. Heat the oil in a pan. When sufficiently warm, add in the chillies, urad dal and sesame seeds and fry until the dal turns golden brown ( it takes very little time).

3. Once the urad dal and sesame seeds are roasted add in the chopped ridge gourd and cook until it turns soft (around 5 – 7 minutes). Let this mixture cook for a bit.

4. Blend the cooked mixture, coconut, hing and salt in a mixer (or with a hand blender) into a fairly smooth pulp.

5. Add in the yogurt and give it just one whizz in the mixer and the raita is ready.

You can serve it along with rice, as a side dish to Sambar or Rasam. It tastes best when you use cold yogurt or chill it before serving. I love using this as a dip with dosas as well.

Until next time…keep the curry leaves ready!