Name: Meetha Dahi/Misti Doi
Prep time: 600 min
Cook time: 600 min
Total time: 1200 min
Ingredients: 1 ltr Milk (fully fat); 4 Cardamom (elaichi, crushed); 1 cup Sugar (brown, or dates, or jaggery dates jaggery); 3 tbsp Yogurt (curd)

Meetha Dahi/Misti Doi

20 hours

1032 reads

3.75 from 4 votes

Indian

About Meetha Dahi/Misti Doi

Meetha Dahi, also known as Misti Doi, is a cherished dessert from Odisha and West Bengal, especially relished during the summer months. Though its origins trace back to West Bengal, it has found an equally beloved spot among the Odiya community, where it's fondly called "Meetha Dahi."

This creamy delicacy is made by simmering milk until it thickens, sweetening it with brown sugar or date molasses, and then allowing the mixture to ferment overnight. Traditionally, it's set in earthenware pots, whose porous walls gently thicken the yogurt and provide the perfect environment for fermentation. A touch of cardamom is often added, lending a delicate fragrance that makes this dessert truly irresistible.

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Recipe Time & More

Prep10

Cook10

Total20

Calories140 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

▢ 1 ltr Milk fully fat
▢ 4 Cardamom elaichi, crushed
▢ 1 cup Sugar brown, or dates, or jaggery dates jaggery
▢ 3 tbsp Yogurt curd

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Instructions

Heat the milk in a heavy based pan and reduce it to 1/3rd its quantity.
Add the brown sugar and crushed cardamom to the boiling milk and stir well.Cook for another 5 minutes and cool down(it should be Luke warm which means, if you dip your finger in the milk, your finger should feel comfortably warm but not hot)
now add 3 tablespoons curd to warm milk mixture and mix very well and make sure curd dissolves in the milk.
Transfer the mixture to earthen pot, terracotta bowls or earthen handi.And cover with a lid or seal with aluminium foil.Keep in a warm place for the meetha dahi to set.
It may take to 24 hours to set according to the weather in your city.Once set, refrigerat and serve chilled.

Recipe Notes

If using jaggery please follow the below procedure as it helps the process fast and easy.

Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water,

Additional Tips

For an authentic flavor and texture, use small unglazed earthenware pots to set the doi; the porous clay helps absorb excess moisture and enhances the creamy consistency while imparting a subtle earthy aroma.
If you can't find date molasses (khajur gur), try using jaggery syrup as an alternative sweetener for a deeper, caramel-like flavor distinct from regular brown sugar.
Ensure the milk has cooled to just warm (around 40-45°C/104-113°F) before adding the yogurt culture—adding it to hot milk may kill the live cultures and prevent proper fermentation.
For special occasions, garnish with finely chopped pistachios, saffron strands soaked in warm milk, or a sprinkle of edible rose petals for an elegant presentation and added aroma.