Mishti Doi – Bengali Sweet Yogurt
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.
note: Make sure that the milk is not too hot when the curd is added.
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