Mishti Doi (Sweetened Curd)

• 1 litre: Full cream milk
• 300 gm: Palm jaggery
• 2 tsp: Curd

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.