Bengali Nolen Gurer Mishti Doi in 10 mins | Instant Sweet Yogurt in Date Palm Jaggery
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Bengali, Indian
Serves: 8-9 servings
  • Greek yogurt: 800 ml
  • Or, full fat or regular yogurt: 800ml
  • Jaggery, powdered: ⅔ cup (adjust the amount according to personal preference)
  • Ground cardamom: ¼ tsp (optional), I dint use any
  • To Serve:
  • Handful of chopped almonds or pistachios
  • Little bit or grated jaggery or few spoons of molasses
  1. Make hung curd by keeping the yogurt in muslin lined colander for an hr.
  2. Mix hung curd and jaggery in a large bowl and whisk until jaggery blends with yogurt.
  3. Add cardamom is desired.
  4. Distribute the mixture in individual earthen or ceramic pots and seal the pots with foil or cling film.
  5. Refrigerate doi for 5 mins to 1 hr or until sets.
  6. Serve chilled.
  7. Enjoy!
1. I personally prefer to enjoy the smokiness in nolen gur er doi so I never add any other flavours in it. But if you are not so comfortable with the dominating flavour of date palm jaggery use ground green cardamom or 1-2 drop of cardamom essence. Some people use saffron too. It’s your personal preference; I’m leaving that upto you.
2. Make sure you keep the speed of electric whisk on lowest possible number and don’t whisk more than 2 mins at a time. Otherwise yogurt can split and it will never hold together again.
3. The aroma of wet earthen pots actually enriches the flavour of any kind of doi/dahi/ yogurt.
4. The most important step of this instant yogurt recipe is chilling the yogurt in refrigerator for 5-10 mins minimum. Otherwise yogurt won’t set, it will be more like dense sweet cream. More chilling time equals to thicker mishti doi.
Recipe by Scratching Canvas at