Mishti Doi aka Laal Doi Recipe Debjanir Rannaghar (2024)

Ingredients

UnitsScale

• 1-liter Full-cream Milk
• 100g Milk Powder
• 150ml Water
• 1 Tbsp. Ghee
• 100g Sugar
• 2 Tbsp. Plain Yogurt (to be used as a culture to set the Doi)

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1. I will show how to make authentic Bengali Mishti Doi aka Lal Doi following three methods; setting it naturally; using stove-top and also Mishti Doi making in Oven.
2. Take 100g Sugar in a heavy-duty pan; keep the flame on the higher side.
3. Add 2 Tbsp. Water.
4. Let the caramel form and stir in between.
5. It will take around 2 minutes to melt the sugar.
6. The Sugar after melting will turn Brown in color.
7. Now add 1 cup water and mix vigorously.
8. This syrup is responsible for the typical red color of Lal Doi aka Mishti Doi;
9. If you wish to make white doi; do not caramelize sugar but add it while boiling the milk.
10. To make preferMishti Doi (perfect texture) do not add sugar after boiling the milk; instead cook it along with the milk
11. Now add 100ml Milk and mix properly.
12. Let it boil,
13. Now add a mixture of 900ml full-cream milk and 100ml water.
14. Add 1 Tbsp. Ghee as well. It will help in setting the top of Mishti Doi Properly.
15. Now reduce the flame and cook for around 20 minutes.
16. Water is a very important ingredient for this recipe; the water will help to cook for a longer time.
17. Now add 100g Milk powder and mix.
18. Boil the mixture for 10 minutes on a low flame.
19. Scrap the sides of the pan where malai is forming and mix with the milk in between
20. Once the mixture reduces to ¾th switch the flame off; do not reduce the milk in excess
21. Now take a ladle and run it through the milk to form foam
22. Do it for 2 minutes;
23. By this time the milk will be at the right temperature to add the culture
24. Check with your finger; if you can put it through; the milk is good to go; not too much hot neither cold but lukewarm
25. Take 2 Tbsp. plain curd as culture (Sanjha) if you are making Mishti Doi in summer (Indian summer); in the winter double the amount.
26. Mix with a spoon to smooth it.
27. Now take 1 ladle full of milk from the milk mixture and mix with the culture.
28. Add this to the milk.
29. Give a final mix with the ladle; do not overmix while adding the culture.

Setting Mishti Doi Naturally

1. It is better to use big earthen pot for setting the doi naturally.
2. Pour the mixture.
3. Cover the pot with a lid and place in a warm place for 8 hours; the Bangali Mishti doi will set properly
4. In the winter place it within a casserole to set.

Setting Misti Doi on Stove-top

1. Take the mixture in an earthen pot.
2. On the stovetop, on low flame place a deep-bottom bowl and place a stand.
3. Now place the earthen pot and cover with a lid and keep it on low flame for 15 minutes.
4. It will set within 4-5 hours depending on the temperature.

Setting Mishti Doi on Oven

1. Take the mixture in a Ceramic bowl or glass bowl or you can use an earthen pot as well.
2. In the oven/ OTG: place the bowl in a pre-heated oven at 180 degrees C for 15 minutes; this process will also help in setting the cur in reduced time.

Before Serving

1. Once set, refrigerate Mishti Doi for 2 hours.

• To make perfect Mishti Doi you must consider a few things; consistency of milk, amount of culture (Sanjha) used in making the doi, and also temperature.
• To set authentic Mishti doi try to use Earthen pot. The pot not only soak extra moisture but also provides an amazing earthy aroma to the Mishti Doi