If you grew up enjoying that thick, creamy, caramel-colored mishti doi from Bengali sweet shops, then you’re going to love today’s recipe. This is my Instant Pot version of traditional Bengali mishti doi a sweet yogurt made with caramelized sugar, warm milk and a simple yogurt starter. It has the same deep flavor, soft texture and nostalgic sweetness, but without standing over the stove for hours.
As a busy Pakistani-Canadian mom of 5, I’m always looking for desserts that feel special but don’t require much effort. This mishti doi sets beautifully in clay pots or glass jars while the Instant Pot quietly does the work. Whether you’re hosting, craving a comforting desi dessert, or looking to impress guests with something unique, this mishti doi recipe never fails. Let’s make this halwai-style doi at home, with just a few simple ingredients!
Ingredients
- 2.5 cups Milk
- 1 tin Evaporated Milk
- ½ cup Heavy cream optional but makes it extra creamy, like store-style
- ½ cup Sugar adjust to taste
- 2 tbsp Brown sugar or jaggery for caramel flavor
- 3-4 tbsp Yogurt with active cultures plain, unsweetened
Instructions
Prepare Yogurt Starter
- Place thick yogurt in a cheese cloth or a sieve and let it rest.
Prep the Milk
- In a heavy pot or directly in the Instant Pot on Sauté, add 2tbsp sugar and 2tbsp water and let it caramelize.
- Add milk, heavy cream, sugar and evaporated milk. Boil for 5–7 minutes, stirring to avoid burning.
- Let it simmer until it reduces a little (optional, but gives authentic thick texture).
- Cool it down until it’s warm but not hot (around 40–43°C / 105°F).
- (If it’s too hot, the curd will split.)
Make Caramel Sauce
- In a pan, add sugar, brown sugar/jaggery.
- Heat on medium until it melts and turns golden-amber.
- Slowly pour 3–4 tbsp warm milk into it to dissolve the caramel.
- Add this caramel mixture into the warm milk and whisk well.
- The milk will turn a beautiful light caramel color — exactly like Bengali mishti doi.
- Add 3–4 tbsp yogurt into the warm caramel milk.
- Whisk gently.
- Pour into small clay pots/glass jars or the Instant Pot’s steel bowl.
Instant Pot Setting
- Place the jars on the trivet.
- Close the lid (venting doesn’t matter).
- Press Yogurt Mode → Normal.
- Set timer to 8–10 hours.
- Tip: Mishti doi becomes darker and richer when fermented longer.
- Chill & Set
- Once it’s done:
- Carefully remove the jars.
- Refrigerate for at least 6–8 hours.
- Mishti doi thickens and sets perfectly once chilled.
