Mishti Doi (Sweetened Curd)

Ingredients (Serves 4 to 6)

• - 1 litre: Full cream milk
• - 300 gm: Palm jaggery
• - 2 tsp: Curd

Method

• - Heat the milk in a heavy based pan and reduce it to 1/4th its quantity.
• - Heat the jaggery in a heavy saucepan and melt it down 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.
• - Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
• - Serve chilled.