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.
¼ cup Jaggery Powder
1 tsp Curd
500 ml Milk
Boil milk till it reduces to half.
Add jaggery powder and mix well.
When it cools down to room temperature, add curd. Mix well.
Transfer to clay pots and cover with aluminium foil. Let it set overnight.