Mishti doi with pomegranate and mint

A super quick, make-ahead dessert of wobbly set yoghurt full of fragrant flavours, mishti doi is a Bengali dish that requires just a handful of ingredients to create.

Will says: ‘This is a very straightforward recipe that originally hails from Calcutta. Be careful to follow the steps correctly and you can’t go wrong. The end result is a creamy, sweet set baked yoghurt with a hint of cardamom.’

This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.

First published in 2021
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Ingredients

Metric

Imperial

Equipment

  • 4 ramekins

Method

1
Preheat an oven to 160°C/gas mark 3. Place 4 ramekins in a large roasting pan and fill the pan with hot water until it reaches two-thirds of the way up the outer sides of the ramekins
2

Combine the condensed milk, yoghurt and cardamom in a bowl and mix well, then divide the mixture between the ramekins. Transfer the tray into the oven and cook for 6 minutes

3
Meanwhile, soak the rose petals in the sugar syrup for a few minutes, then drain and place in a small bowl
  • 50g of rose petals
  • 100ml of sugar syrup
4
Remove the ramekins from the water-filled roasting pan and allow to cool, then place in the fridge to cool completely and set
5
When ready to serve, garnish the mishti doi with the soaked rose petals, pistachio nuts and pomegranate seeds. Finish with the mint leaves

After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.

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