Meetha Dahi/Misti Doi

4 from 1 vote

Meetha Dahi/Misti Doi are very popular in Odisha and West Bengal, specially during summer's.Though the origin is from West Bengal ,but it's equally popular in Odiya crowd too!.We called it as "Meetha Dahi". Meetha Dahi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elach (cardamom) for fragrance
Prep Time 10 hours
Cook Time 10 hours
Total Time 20 hours
Served AsDesserts
Servings 6


  • 1 liter fully fat milk
  • 4 green Cardamom crushed
  • 1 cup brown sugar/dates jaggery
  • 3 4 tbsp curd


  • 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.
    Meetha Dahi/Misti Doi - Plattershare - Recipes, food stories and food lovers


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,

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Litushree Pradhan
Litushree Pradhan

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