Bogurar doi (Bogra yogurt)

A sweet, very creamy yogurt from the city of Bogra in northern Bangladesh, prized for its dense texture and slightly caramelized flavor. It is enjoyed as a dessert, well chilled, at festive meals.

2 h 15
4 servings
Advanced
Budget-friendly
🇧🇩 Bangladesh

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Ingredients

1 l Whole milk
100 g Cane sugar or jaggery
1 tbsp Whole plain yogurt (starter)
1 pinch Ground cardamom

Caramel

50 g Sugar

Spices & seasoning

1 pinch Ground cardamom

Optional extras

1 tsp Chopped pistachios

Nutrition facts

297 kcal per serving

Protein: 8.7 g
Carbohydrates: 46.5 g
Fat: 8.6 g
of which saturated fat: 5.6 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Heat the milk over medium heat in a thick saucepan, stirring often so it doesn't stick.
Reduce the milk by about a third for 30 to 40 minutes, until it is creamy and lightly golden.
In a small pan, melt the sugar dry until it becomes an amber caramel, then add it to the reduced milk and stir well.
Add the cane sugar or jaggery and the cardamom, and stir until fully dissolved. Let it cool to about 40 °C.
Whisk the plain yogurt into the lukewarm milk, then pour the mixture into small ramekins or an earthenware pot.
Cover and leave to rest in a warm place for 6 to 8 hours, or overnight, until the yogurt has set.
Refrigerate for at least 4 hours before serving, sprinkled with pistachios if you like.