Popular across West Bengal, Orissa, Bihar and Bangladesh, Mishti Doi is a fermented sweet curd made by thickening milk and sweetening with jaggery. 

 It differs from plain yogurt because of the technique of preparation. This mixture is placed in a traditional clay or earthen pot to keep it cool and produce the right temperature for fermentation.


ΒΌ cup Jaggery Powder

1 tsp Curd

500 ml Milk

Boil milk till it reduces to half.

Step 1

Add jaggery powder and mix well.

Step 2

When it cools down to room temperature, add curd. Mix well.

Step 3

Transfer to clay pots and cover with aluminium foil. Let it set overnight.

Step 4

Serve chilled.

Step 5

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