Mishti Doi (Sweet Curd made with palm sap jaggery)

One of the coolest things about my heritage is I got an early exposure to Bengali cuisine. My father's family moved from Pakistan to India around 1954-1955 and before that our elders traveled thru Black Sea to here, so we love varied food at home.

But, today is the day of Mishti Doi which literally translates to "sweet curd" in Bengali. Traditionally made with palm jaggery which is an extraction from the Palm tree sap during the winter months in Bengal, and if that ingredient is missing, honestly it's not even Mishti Doi anymore, it's just basic plain sweetened curd.

Another very important aspect of Mishti doi is that it must be baked in a terracotta ramekin or a pot. The smell of earth infused in the curd custard is a very integral part of the traditional and authentic Misthi doi.

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For making three of such ramekins, you'll need:

Ingredients:

100 grams curd/ yoghurt

100 ml condensed milk

2 tbsp palm jaggery (nolen gur/ patali gur)

Preheat the oven to 110 C.

Grate the palm jaggery and mix with the condensed milk till no lumps remain.

Mix in the yogurt and whisk and blend till mixture is silky smooth (use a sieve if that's easier).

Pour the batter in a terracotta pot or few small terracotta ramekins.

Bake for 25-35 minutes, based on the size of your pots.

Rest in the oven for 5-10 mins and chill for 4-5 hrs before serving.

Mishti Doi

Ingredients:

• 100 grams yogurt/ curd

• 100 ml condensed milk

• 2 tbsp palm sap jaggery

Preheat the oven to 110 C.

Grate the palm jaggery and mix with the condensed milk till no lumps remain.

Mix in the yogurt and whisk and blend till mixture is silky smooth (use a sieve if that's easier).

Pour the batter in a terracotta pot or few small terracotta ramekins.

Bake for 25-35 minutes, based on the size of your pots.

Rest in the oven for 5-10 mins and chill for 4-5 hrs before serving.