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Thandai Mishti Doi

A fragrant and lusciously creamy baked yogurt dessert that needs only a hand full of ingredients. With little to no time to make this sweet treat is a perfect quick fix.
Prep Time 10 mins
Cook Time 14 mins
Chill Time 2 hrs
Course Dessert, Sweet tooth, tea time, Party, Celebration
Cuisine Indian
Servings 2 people


  • Large mixing bowl
  • Whisk
  • Shallow baking tray
  • 5 (4inch ramekins)
  • Blender


Thandai mixture

  • 8 Almonds
  • 3 Cashews
  • 4 Pistachios
  • 1 tsp Cardamom powder
  • 1/2 tsp Nutmeg powder
  • 8 Stands saffron
  • 1/2 tsp Melon seeds
  • 1/2 tsp Poppy seeds
  • 1/2 tsp Fennel seeds
  • 7 Pepper corns
  • 1/4 tsp Sugar

Mishti Doi

  • 1/4 cup Milk
  • 1/2 cup Yogurt
  • 1/4 cup Condensed milk


Thandai mixture

  • Blend all the ingredients together until it is a fine powder. Set aside.

Mishti Doi

  • Preheat the oven to 170℃ and place a large baking shallow tray filled with water half the way on the middle rack in the oven.
  • Mix the milk, yogurt and condensed milk in a mixing bowl until smooth. Add 5 tbsp of the Thandai mixture to the liquid mixture and whisk until smooth.
  • Transfer the mixture into 4-5 ramekins three fourth of the way as it will not rise once baked. Place the filled ramekins in the shallow tray and bake for 12-14 minutes until the sides are almost set and the center is still a little wobbly.
  • Remove from the oven and place in the fridge to cool. After 2 hours serve it and enjoy while it is chilled.


  • If you are baking the mixture in a larger baking dish the cooking time will change hence be mindful of what you are looking for once the mixture is baked.
  • The water bath is a must and it ensures a creamy custard like baked yogurt.
  • Ideally if you can find earthen clay pots, I would recommend using them not only from a traditional point of view but even taste.
  • If you want to bake the mixture without the Thandai powder you can leave it out and follow the recipe as mentioned.
  • The Mishti Doi pairs well with a biscuit crumb or chopped nuts for texture. A few dried rose petals add for a pop of color and floral flavors.