Bengali Baked Doi with Jaggery

This is truly a Bengali specialty. I grew up with “Mishti Doi” in Kolkata. All meals worth their salt ended with the “Mishti Doi”. These were readily available in earthen pots of varying dimensions in the countless “Mistanna Bhandars” of Kolkata. My Grandmother used to make this at home and store in the Jalti (small netted cupboard). I remember as kids we used to steal shamelessly from Thamma’s Jalti. So this is a dessert which has unique significance for me and I wanted to share it with all of you. To make it contemporary, I will talk about the baked version. The Baked Yoghurt with Jaggery is the modern avatar of this classic Mishti Doi. So, try out this easy to make recipe and enjoy an authentic taste of Bengal. Happy fooding around!


Bengali Baked Doi with Jaggery

  • Author: Reetika Mitra
  • Prep Time: 5min
  • Cook Time: 25min
  • Total Time: 30min
  • Yield: 4 1x


A sweet Taste of Bengal



  • 1 cup thick yoghurt (Dahi)
  • 1/4 cup Condensed Milk
  • 1/2 cup fresh cream
  • ¼ cup Jaggery
  • 1 pinch Cardamom powder


  1. Make a fine powder of the jaggery as it helps in dissolving, easily and smoothly.
  2. In a bowl transfer the yoghurt along with cream and the jaggery. Mix well till the jaggery dissolves and thoroughly blends into the yoghurt and cream mix.
  3. Next add the condense milk and the cardamom powder. Mix well and do not allow it to settle down.
  4. Pour them into individual earthen mud pots or ramekins. Cover each with aluminium foil.
  5. In a baking tray pour around 0.5 inches of water and place the pots or ramekins carefully. Bake  at 180 degree Celsius for approximately 30 mins.
  6. Allow to cool then refrigerate them. Serve chilled.


  • Serving Size: 4

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