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Mishti Doi Recipe -

Mishti Doi

Creamy Miso Mushroom Pasta

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Mishti Doi, a sweet fermented yoghurt dish popular in Bengal, is not only delicious but also good for your health.

The health benefits of yoghurt are well-documented, and the fermentation process of making mishti doi adds even more probiotics, which are beneficial for gut health.

Mishti Doi is also a good source of protein and calcium and can be a part of a healthy diet. So, not only is mishti doi tasty, but it is also good for you.

  • Preparation time- 12-14 hours
  • Cooking time- 30 minutes 
  • Total time- 12 hours 30 minutes to 14 hours 30 minutes 
  • Servings- 2 people


  • Almond Milk- 200ml
  • Green Chilli Stalks- 2-3
  • Soaked Saffron- ½ tbsp
  • Coconut Jaggery- ½ cup


  • Nuts of your choice (Almond/Pistachio/Cashews)- 2 tbsp
  • Saffron Strands- 7-8 nos


  • Pour a small amount of almond milk into a pan.
  • Heat the milk over low heat until it is warm.
  • Take the green chilli stalks and add them to the warm milk.
  • Let it sit for at least 7-8 hours or depending on the heat.
  • You will see the milk getting curdled and turning into curd.
  • Boil Almond Milk in a pan.
  • As you boil the milk, add in the soaked saffron. Once you’ve reached the desired consistency, take it off the heat and add in coconut jaggery.
  • Take an earthen pot, and add the previously prepared almond milk curd along with the saffron-soaked almond milk.
  • Keep it aside for 4-5 hours.
  • Once Mishti Doi is prepared, garnish with finely chopped nuts and saffron strands.
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