Mishti Doi (Sweetened Curd)

Ingredients (Serves 4 to 6) Mishti Doi
  • 1 litre: Full cream milk
  • 300 gm: Palm jaggery
  • 2 tsp: Curd
Method
  1. Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
  2. Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
  3. Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down to about 40 degree C.
  4. Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
  5. Serve chilled.