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Shared May 5, 2026
Sugarcane Syrup Mishti Doi @PeepalFarmProducts
Ingredients
Fresh sugarcane juice – 500ml or 1/2 cup jaggery powder
Creamy plant-based milk (coconut, cashew, and almond) – 1 litre
Hung curd / thick yogurt – 2 tbsp
Chopped nuts for garnish
Instructions
Cook the fresh sugarcane juice on medium heat until it reduces and thickens to a glossy syrup-like consistency. This will yield about 120ml of jaggery syrup.
In another pan, cook the plant-based milk for a few minutes until reduced and creamier.
Take one ladle of the warm reduced milk and mix it into the sugarcane syrup until fully dissolved/smooth.
Then mix it into the remaining milk and let it cook together briefly.
Let the mixture become warm—not hot.
Mix the hung curd with 1 tbsp milk until smooth.
Add the curd mixture to the warm milk mixture and stir gently.
Pour into a bowl. Cover and keep in a warm place until set preferably overnight.
Chill for a few hours before serving.
Garnish with chopped nuts and enjoy!
#veganandglutenfree #food #easyveganrecipes #recipe #misthidoi #veganfood #indianstreetfood #jaggery #sugarcane #lactosefree #dairyfreerecipes #vegandessert #dessert
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