Beetroot Bengali Mishti Doi - Plattershare - Recipes, food stories and food lovers

Beetroot Bengali Mishti Doi

Recipe by Sneha Paul
5 from 2 votes
Served As Desserts
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Mishti doi is a traditional Bengali dessert. It is one of the most famous Bengali sweets. This rich, creamy and decadent sweet yogurt is loved by all. Mishti doi or meetha dahi is a fermented sweet yogurt which is made by thickening whole milk and then adding caramelized sugar to give it that burnt flavour and colour. This mixture is then poured into earthen pots and kept in a warm place. It is allowed to ferment overnight. Once set it is kept in the refrigerator and allowed to chill. This cold sweet yogurt is quite refreshing for a hot summer day. Traditionally mishti doi has a light brown colour. But in this recipe I have added beetroot to give this bright pink colour. You heard correctly, that's beetroot mishti doi! Not only does it give the mishti doi an amazing shade of pink but also provide a natural sweetness and a mild earthy flavour. But if you want then you can add strawberry or vanilla essence. To extract the beetroot juice, you can use a juice or can blend it in a blender with some water. Then with a sieve strain the juice. You can use this rich natural food colour in other recipes as well. It is an excellent alternative to artificial food colour.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Bengali
Recipe Category Vegetarian
Servings 4
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Ingredients
  

  • 1 medium beetroot
  • 2 cup water
  • 1 cup sugar
  • 1 liter whole milk
  • 1 cup yogurt
  • 1 tsp strawberry essence
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Instructions
 

  • Wash, peel and chop 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. Then add sugar to the beetroot juice. Boil over medium heat. Stir until sugar is blended well.
    Beetroot Bengali Mishti Doi - Plattershare - Recipes, food stories and food lovers
  • 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.
    Beetroot Bengali Mishti Doi - Plattershare - Recipes, food stories and food lovers
  • Now let the milk cool down till it is just lukewarm. Take curd or yogurt, it should be homemade, beat it with a whisk. Add it to the warm milk. Then add strawberry essence. 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 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.
    Beetroot Bengali Mishti Doi - Plattershare - Recipes, food stories and food lovers
  • Once it sets completely, refrigerate it for 2 to 3 hours. Then serve the chilled mishti doi.
    Beetroot Bengali Mishti Doi - Plattershare - Recipes, food stories and food lovers
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Sneha Paul
Sneha Paul

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