Name: Mishti Doi (Bengali Sweet Curd) recipe by Deepsikha Chakraborty at BetterButter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 1 litre full fat milk; 5 dates (seedless); 5 table-spoon sugar; 2-3 table-spoon sour curd

ABOUT Mishti Doi (Bengali Sweet Curd) RECIPE

Apparently, Mishti Doi needs no introduction. This fermented sweet milk is a must have after a meal in any Bengali family – specially during Durga Puja or any other festivals. This is not only popular, but shines like a star in Bengali sweet range.

Instructions

Boil and reduce the milk to half. Stir it constantly to avoid deposition of cream layer.
Once the milk is little reduced, add the sugar and keep stirring.
When the milk is reduced to half, remove from the flame and let it cool down a little bit.
Simultaneously, boil the seedless dates in 1 cup of water until the dates becomes very soft.
Remove the dates from the flame and let cool down.
Now, grind and make a fine paste of the dates.
Add the date paste to the milk and mix properly.
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.
Pour the mixture into a clay pot and keep it in a warm place to set.
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.
Once it’s set, keep it in refrigerator for 1-2 hours and serve chilled.

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