Mishti Doi l Bengali Sweet Curd
#diwali This fermented sweet milk is a must have after a meal in any Bengali family – specially during festivals. This is not only popular, but shines like a star in Bengali sweet range. All you need is a bit patience as the curd takes longer time to get set. Once it's set, have it in room temperature or refrigerate it for 1-2 hours and serve chilled.
Mishti Doi l Bengali Sweet Curd
#diwali This fermented sweet milk is a must have after a meal in any Bengali family – specially during festivals. This is not only popular, but shines like a star in Bengali sweet range. All you need is a bit patience as the curd takes longer time to get set. Once it's set, have it in room temperature or refrigerate it for 1-2 hours and serve chilled.
Open in Cookpad AppSteps
- 1
Boil and reduce the milk to half. Stir it constantly to avoid deposition of cream layer.
- 2
Once the milk is little reduced, add the sugar and keep stirring.
- 3
When the milk is reduced to half, remove from the flame and let it cool down a little bit.
- 4
Simultaneously, boil the seedless dates in 1 cup of water until the dates becomes very soft.
- 5
Remove the dates from the flame and let cool down.
- 6
Now, grind and make a fine paste of the dates.
- 7
Add the date paste to the milk and mix properly.
- 8
Now, add the sour curd and blend it very well with the milk. Remember that the milk should not be too hot when you mix the sour curd.
- 9
Pour the mixture into a clay pot and keep it in a warm place to set.
- 10
Please make sure that you don’t touch or move the pot once you keep it to set. Keep it in the same place for 8-10 hours.
- 11
Once it’s set, keep it in refrigerator for 1-2 hours and serve chilled.
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