Recipe | Misti Doi with Pomegranate & Mint

Will Bowlby, the award-winning chef and co-founder of Kricket, has garnered a loyal following for his inventive interpretations of Indian cooking. Here, he shares a recipe from his new book for a simple yet delicious misti doi with pomegranate and mint.

This is a 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.

Serves 4

  • 250ml condensed milk
  • 250g Greek yoghurt
  • 2 tsp ground cardamom
  • 50g rose petals
  • 100ml sugar syrup
  • 4 tsp of roughly chopped pistachio nuts
  • seeds of 1 small pomegranate
  • fresh mint leaves, to serve


  1. Preheat the oven to 160˚C.
  2. Place 4 ramekins in a large roasting pan and fill with hot water to come two-thirds up the outer sides of the ramekins.
  3. Combine the condensed milk, yoghurt and ground cardamom, and mix.
  4. Divide the mixture among the prepared ramekins and bake for 6 minutes.
  5. Meanwhile, soak the rose petals in the sugar syrup for a few minutes. Remove and place in a small bowl.
  6. Remove the ramekins from the roasting pan and allow to cool before transferring them to a refrigerator to cool completely.
  7. Garnish with chopped pistachio, pomegranate seeds, sugared rose petals and mint.

A lot of my cocktails use a simple sugar syrup, which can be made in advance and kept in the fridge.

Makes 750 ml

  • 750ml filtered water
  • 750g caster sugar (superfine)


  1. To make a simple sugar syrup, just put the water in a large, heavy-based saucepan with the sugar.
  2. Heat until the sugar dissolves, then boil for 15 minutes.
  3. Leave to cool, then store in a sterilised glass bottle, such as a screw-topped wine bottle.
  4. Keep in the refrigerator until required. This syrup lasts for a very long time if stored correctly.



KRICKET: An Indian-inspired Cookbook by Will Bowlby (Hardie Grant, £26)
Photography: Hugh Johnson

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