Mishti Doi, Baked Yoghurt

Mishti Doi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 66 cookbooks   This recipe has been viewed 75561 times

A radically different dessert , which will take your party by storm! Mishti Doi is a creamy dessert of thick curds, cream and condensed milk, baked in moulds, and then chilled.

Curds when complemented by the rich milky taste and pleasant sweetness of condensed milk turns into a beautiful dessert.

The unique process of baking and then chilling intensifies the flavour and also the mouth-feel of this Creamy Curd with Condensed Milk Dessert.

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.

Add your private note

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
Show me for servings

  1. Combine all the ingredients in a deep bowl and whisk well.
  2. Pour equal quantities of the mixture into 4 individual oven safe bowls.
  3. Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals.
  4. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  5. Cool completely and refrigerate for 2 hours.
  6. Serve chilled.

Mishti Doi video by Tarla Dalal

Nutrient values (Abbrv) per serving
Energy362 cal
Protein7.7 g
Carbohydrates36.1 g
Fiber0 g
Fat20.1 g
Cholesterol8 mg
Sodium98.7 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Mishti Doi, Baked Yoghurt
 on 18 Mar 17 09:12 PM

Ma''am, Specificity of using hung curd only? It might turn sour,will it affect the taste?
| Hide Replies
Tarla Dalal    Hi Sachin, As mentioned in the recipe, use only thick curds and follow the recipe exactly for best results.
20 Mar 17 09:16 AM
Mishti Doi, Baked Yoghurt
 on 18 Mar 17 12:43 PM

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
| Hide Replies
Tarla Dalal    Hi Sachin, Yes fresh cream means Amul Fresh Cream and thick curds mean hung curds.
18 Mar 17 02:15 PM
Mishti Doi, Baked Yoghurt
 on 08 Oct 16 12:43 PM

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.