Mishti Doi is a traditional sweet from the Bangla kitchen. This thick, creamy, and absolutely delicious yogurt is enjoyed by all.
full cream milk
Heat the milk and reduce it to 1/4th its quantity.
Heat the jaggery in another pan and melt it using 10 ml of water.
Add the jaggery to the boiling milk and stir well.
Cook for another 5 minutes and cool down to about 40 degree C. The milk should be on the warmer side . Never hot .
Stir in the curd.
Pour in the mixture into individual clay pots and keep in a warm place to set. Serve chilled.
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