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Mishti Doi | Bengali Meetha Dahi | Homemade Sweet Yogurt

Mishti Doi | Bengali Meetha Dahi | Homemade Sweet Yogurt

Sneha Paul
Mishti doi is a traditional Bengali dessert. It is one of the most famous Bengali sweets. This rich, creamy and decadent sweet yoghurt is loved by all.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine Bengali
Servings 4 people


For the beetroot syrup :

  • 1 medium beetroot
  • 2 cup water
  • 1 cup sugar

For the mishti doi/yoghurt

  • 1- litre full cream/whole milk
  • 1 cup curd/yoghurt
  • 1 tsp Strawberry essence


  • Wash, peel and chop the beetroot.
  • Using a blender, blend the beetroot with a little water at first to a smooth puree. Then add the remaining water and blend.
  • Run it through a sieve to catch the pulp and re-blend any large bits.
  • Add sugar to the beetroot juice.
  • Boil over medium heat. Stir until sugar is blended well.
  • Continue cooking until the raw smell disappears. Keep skimming the foam that is formed on the top.
  • Once it becomes thick, remove from heat and let it cool down.
  • Boil the milk in a heavy-bottomed non-stick pot. Stir occasionally.
  • Keep boiling until the milk has reduced to half of its original quantity.
  • Then stir in the beet syrup. Mix it well. Turn the heat off.
  • Now let the milk cool down till it is just lukewarm.
  • Take curd or yoghurt, it should be homemade, beat it with a whisk. Add it to the warm milk. Then add strawberry/vanilla essence (optional). Stir well.
  • Then pour it into the desired pot or container. A clay pot is the best but if you don't have that then you can even use a glass bowl. Cover with foil and allow it to set in a warm place for 10 to 12 hours. Don't disturb it, as it can ruin the shape.
  • Once it sets completely, keep it in the refrigerator for 2 to 3 hours. Then serve the chilled mishti doi.


  • Make-ahead Syrup: After making the syrup, allow it to cool down. When cooled, store it in a glass bottle and keep it in the refrigerator. It would easily last for a week.
  • Continuous Stirring: While the milk is simmering, keep stirring it. This would ensure a better texture. Use homemade curd: Try to use homemade curd/yoghurt for the recipe as it gives a better texture and sets well.
  • Keep it in a warm place: The kitchen is the best place to keep the curd for fermentation, but if the weather is cold then you can keep the bowls in a preheated oven.
Keyword dahi recipe, homemade yoghurt, how to make mishti doi