Mishti Doi is a traditional Bengali dessert, commonly found in the Indian state of West Bengal and also Bangladesh. It is a classic recipe which includes milk which is thickened and sweetened with either sugar, jaggery or date molasses and combined with yogurt. This mixture is then allowed to ferment overnight in earthen/clay pots. It is made especially during religious holidays and weddings. It has a pudding-like creamy texture and I like making it a day ahead of the event.

The traditional process of thickening milk by boiling is time-consuming and requires effort. That is one of the reasons, you will find this dessert only in the sweet shops. However my friend’s friend’s recipe for Baked Mishti Doi can’t get any simpler. It requires 3 main ingredients and the preparation is even better and simpler. Even if you have never cooked or baked in your life, you will be able to make this dessert. So check it out and watch the video below.

Ingredients for Mishti Doi

1 1/2 cup yogurt

1 can evaporated milk

1 can condensed milk

a pinch of cardamom powder (optional)

For Garnish

Chopped pistachios (optional)

Few strands of saffron

Preparations:

In a mixing bowl combine yogurt, evaporated and condensed milk. Whisk it thoroughly.

Pour it into a baking dish or ramekins.

Sprinkle cardamom powder over it.

Bake it at 350 degrees for 30 mins (ramekins) or 45 mins if using a baking dish.

Remove from oven and set aside. Once it has cooled down garnish with chopped pistachios and saffron threads.

Refrigerate it for 2 to 3 hours before serving.

The ramekins pictured above are perfect for individual portions and serving. The baking time for these, however, are reduced because they will cook faster. If I am making this recipe for a party or big get-together than I prefer to use the 2 qt square baking dish. The process is even simpler as I combine all the three main ingredients in the baking dish itself and then I have one less step to do.