Name: Vibrant Beetroot Mishti Doi: A Naturally Pink Bengali Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium Beetroot; 1 cup Water (plus more as needed); 1 cup Sugar; 1 ltr Milk (whole milk recommended); 1 cup Yogurt (homemade preferred); 1 tsp Strawberry Essence (optional)

Vibrant Beetroot Mishti Doi: A Naturally Pink Bengali Delight

Sneha Paul

UpdatedJuly, 2025

45 minutes

933 reads

3.25 from 4 votes

Bengali

About Vibrant Beetroot Mishti Doi: A Naturally Pink Bengali Delight

Experience the magic of Mishti Doi, a classic Bengali dessert, reimagined with a vibrant pink twist! This stunning dessert elevates the traditional sweet yogurt with the natural sweetness of beetroot juice, creating a treat that's as beautiful as it is delicious.

The earthy beetroot perfectly complements the creamy, caramelized notes of the yogurt, resulting in a refreshing and healthy dessert. It's a simple yet elegant recipe, perfect for any occasion.

Learn the easy art of beetroot juice extraction and create a Mishti Doi that's both a delightful fusion of tradition and innovation and guaranteed to impress your guests.

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Recipe Time & More

Prep15

Cook30

Total45

Calories246 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Beetroot Puree

▢ 1 medium Beetroot
▢ 1 cup Water plus more as needed

Sweet Yogurt Base

▢ 1 cup Sugar
▢ 1 ltr Milk whole milk recommended
▢ 1 cup Yogurt homemade preferred
▢ 1 tsp Strawberry Essence optional

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Instructions

Wash, peel, and roughly chop the beetroot.
In a blender, combine the chopped beetroot with 1/2 cup of water. Blend until smooth.
Add the remaining water and blend again until you have a vibrant puree. Strain the puree through a fine-mesh sieve to remove any pulp. This ensures a smooth, creamy Mishti Doi.
In a saucepan, combine the beetroot puree and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves.
Continue to simmer the mixture until it thickens slightly and the raw beetroot smell dissipates. Skim off any foam that forms on the surface. This concentrates the flavor and color of the beetroot.
In a heavy-bottomed pot, bring the milk to a boil over medium heat. Stir occasionally to prevent scorching.
Reduce the milk by half, stirring frequently. This concentrates the milk solids and creates a richer Mishti Doi.
Stir in the beetroot syrup and mix well. Remove from heat.
Let the milk cool until lukewarm. Whisk the plain yogurt until smooth. This ensures the yogurt incorporates evenly into the milk mixture, preventing lumps.
Gently fold the whisked yogurt into the lukewarm milk. If using, add the strawberry essence and stir well.
Pour the mixture into individual serving bowls or a clay pot. Cover with a lid or foil.
Place the covered containers in a warm place for 10-12 hours, or until the yogurt sets. Avoid disturbing the yogurt during this time to ensure a smooth texture.
Once set, refrigerate for at least 2-3 hours to chill thoroughly. Serve the chilled Beetroot Mishti Doi and enjoy!

Recipe Notes

Good To Know

For an extra creamy texture, boil the milk slowly over low heat, stirring frequently to prevent scorching, until it reduces by at least one-third before adding sugar and beetroot juice.
If you want a more intense beetroot flavor and color, roast the beetroot before juicing; this will deepen both the hue and the earthy sweetness in your Mishti Doi.
Set the Mishti Doi in individual serving glasses or earthen pots (matkas) and refrigerate them; the porous nature of clay pots helps absorb excess whey, resulting in a thicker, creamier consistency and a subtle earthy aroma.
Garnish the chilled Mishti Doi with finely chopped fresh strawberries or a sprinkle of pistachios for a contrasting crunch and an elegant presentation.

Expert Tips

For a vegan version, try using full-fat coconut milk and a vegan sweetener like jaggery or maple syrup. Adjust the sweetness according to your preference.
Experiment with different spices like cardamom, cinnamon, or nutmeg for a unique flavor twist. Add a pinch during the simmering process for infused flavor.
If using earthen pots, ensure they are properly seasoned before filling with the Mishti Doi. This prevents the clay from absorbing too much moisture and cracking.