Actually, that is bong’ specialty!! We bong’s have a sweet tooth and that’s the reason we crave everything sweet, curd too!! 🙂
On this context, I must tell you something. During my post graduation I went to Erode for my college project. It was very hot at that time and I used stay in that college hostel. Naturally, I used have my meals at hostel canteen. After having a full meal I used take curd from the buffet and I am the only person, used ask for sugar to the attendant. After adding two spoon full of sugar I used to relish my curd, though others used to observe me curiously. I had to explain each of them about our mishti doi as well as our sweet tooth!! Earlier we rarely used to get mishti doi in Bangalore except K.C. Das outlets. On the way back from office I often used to stop by K.C. Das outlet and buy mishti doi. Now I don’t go to office any more and there is no K.C. Das outlet near by my house :(. I thought of making mishti doi at home. The recipe is very very easy, check this out.
Please share your sweet stories !!
Mishti Doi / Sweet Curd / Bengali Style Mishti Doi
Milk – 1/2 litre
Date Palm Jaggery (khejur gur) – 2/3 cup, grated
Curd – 1 tablespoon
Boil the milk and reduced almost half the quantity. Now strain it and add the grated jaggery into the hot milk. Stir it until it dissolve. Now allow it cool. When it comes in the room temperature, add tablespoon full of curd into it and mix well. Heat 2 cup full of water and pour in a casserole. Keep the vessel inside the casserole and close the lid. Warm environment is created and it helps to set curd. Now keep it for overnight. Next day morning when curd is set, take out the vessel from casserole and keep it in refrigerator. Serve chill.
1. Instead of date palm jaggery you can also use sugar. However, date palm jaggery gives the nice reddish brown colour to the curd.