Mishti doi (sweet curd)
AI-drafted · awaiting admin review
Thick, caramel-coloured sweet curd set in earthen pots from reduced milk and sugar or jaggery.
Region: West BengalOccasion: End of meals; weddings, festivals and auspicious beginningsTime: 1 hour + 8–10 hours settingServes: 6Vegetarian
Ingredients
- 1 litre full-cream milk
- ½ cup sugar (or ¾ cup nolen gur in winter)
- 2 tbsp plain curd as starter
- Earthen pots (bhaanr) or a clay bowl
Method
- Boil the milk and simmer, stirring, until it reduces to about two-thirds.
- In another pan, melt 3 tbsp of the sugar until it turns golden brown. Carefully add it to the milk with the rest of the sugar and stir until dissolved.
- Cool the milk until it is just warm to the touch.
- Whisk the starter curd smooth, mix it into the warm milk and pour into earthen pots.
- Cover and leave in a warm place for 8–10 hours to set. Chill before serving.
History
Sweet curd set in clay pots has a long history in Bengal; the clay absorbs extra water and gives a thick set.
Significance
Mishti doi ends a feast and is considered auspicious, often eaten before an exam or journey or a new beginning.