There’s something truly magical about Mishti Doi, the iconic traditional sweet yogurt from Bengal. Its velvety texture, subtle tang, and caramel-like sweetness make it an irresistible treat for every dessert lover. In this article, we’re giving this traditional classic a wholesome twist by using Treelogical Khajuri Guda – a pure Date Palm Jaggery Powder – to infuse a natural, earthy sweetness that’s both delicious and healthy.
Why Date Palm Jaggery (Khajuri Guda)?
Treelogical Khajuri Guda is made from premium date palm sap, dried and powdered with no chemicals or artificial additives. Unlike refined sugar, it’s packed with minerals and has a rich, deep flavor that blends beautifully with creamy yogurt. It’s the perfect alternative to sugar or regular jaggery in your Mishti Doi.
Ingredients
- 1 litre of full-fat milk
- 4 tablespoons Treelogical Khajuri Guda (Date Palm Jaggery Powder)
- 2 tablespoons plain yogurt (for starter culture)
Method
1. Boil the Milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil. Keep stirring occasionally to prevent it from sticking or burning. Reduce it to about ¾ of its original volume for a richer taste.
2. Add Khajuri Guda
Once the milk has slightly cooled (lukewarm but not cold), add the Treelogical Khajuri Guda. Stir well to dissolve completely. Make sure the milk is not too hot, or the jaggery may curdle it.
3. Set the Yogurt
When the milk is just warm (around 40°C), add 2 tablespoons of plain yogurt. Mix gently. Pour the mixture into clay pots or any small bowls. Clay pots are traditional and help absorb excess moisture, giving Mishti Doi its authentic thick texture.
4. Let It Ferment
Cover the pots and leave them in a warm place for 6-8 hours or overnight, undisturbed, until the yogurt sets.
5. Chill and Serve
Once set, refrigerate for a few hours. Serve your homemade Mishti Doi cold, garnished with a sprinkle of Khajuri Guda on top for an extra touch of sweetness!
Tips to Make it Perfect
- Always use full-fat milk for a creamier texture.
- The milk must be warm – not hot – when adding the starter yogurt.
- Treelogical Khajuri Guda adds a lovely caramel note, so adjust the quantity according to your sweetness preference.
- For an extra layer of flavor, you can lightly caramelize the jaggery powder in a pan before adding it to the milk.
Making Mishti Doi at home is simple, nostalgic, and so satisfying, especially when you use pure ingredients like Treelogical Khajuri Guda. This natural date palm jaggery powder not only enhances the taste but also brings a wholesome touch to your favorite Bengali dessert.
Try this easy recipe and relish the authentic taste of Bengal with a healthy twist. Happy cooking!
