A Bengali meal and mishti doi recipe

A spread at Rekha-di's in Lexington, MA

We Bengalees love our food and our courses. Thank heavens I have relatives here who feed me the kidn of meals that make me homesick. Here is a traditional weekend spread that I recently devoured.

Clockwise from top left there was fried rice, boiled rice, daal – spiced boiled lentils, chicken with peppers, mango chutney, fish curry, vegetable curry and fish chops.

Mishti Doi

But my favorite was the moutwatering mishti doi (homemade sweet yogurt/curds), served in a clay pot just like they do in stores in Kolkata.

Want to make some? Here’s an easy recipe:

– 1 can (14 oz) Sweetened Condensed Milk
– 1 can (12 oz) Evaporated Milk
– 1 cup plain white yogurt

Mix all ingredients well and pour into a flat oven-safe container (or a clay earten pot if you have one. Bake at 200 degrees F for about 1 hr 15 mins. or till it sets. Cool and refrigerate before serving.
Apparently, even ancient Vedic texts refer to these curds and as “food of the Gods.” Mmmm.

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2 Comments on “A Bengali meal and mishti doi recipe”

  1. Dia Banerjee Ahearn Says:

    If you just switch the plain yogurt for greek yogurt and put in a oven safe dish(which you can serve in later) which is then placed in another pan with water in it and baked for 30 min. you get BHAPA Doi. Just refridgerate before serving. I have added fresh mango pieces in there as well which is delicious.

  2. Amy Says:

    I was JUST talking to my “non-bengali” friend about how easy mishti doi is to make, but I couldn’t remember exactly what was involved. perfect timing- thanks Chanu Mashi!

    and think about visiting us!


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