Sweet curd, popularly known as mishti doi in Bengali, is a beloved traditional dessert from the Indian subcontinent, particularly famous in the regions of West Bengal and Bangladesh. This delectable treat is made by fermenting milk, sweetened with sugar or jaggery, to create a thick, creamy yogurt with a rich, caramel-like flavor.

The preparation of mishti doi begins with boiling full-fat milk until it reduces and thickens, enhancing its creamy texture. Sugar or jaggery is then added to the hot milk, which not only sweetens the milk but also imparts a distinct caramel or molasses flavor, depending on the sweetener used. The milk is allowed to cool to a lukewarm temperature before adding a small amount of yogurt culture to initiate the fermentation process.

Traditionally, mishti doi is set in earthen pots, which absorb excess moisture and help in thickening the curd while adding a unique earthy aroma to the dessert. The pots are kept in a warm place for several hours or overnight to allow the milk to ferment and set into a thick, smooth curd. Once set, mishti doi is chilled before serving, enhancing its creamy texture and refreshing taste.

Mishti doi is often enjoyed on its own as a dessert, but it can also be garnished with nuts, saffron, or cardamom for added flavor and presentation. It is a staple during Bengali festivals, weddings, and celebrations, symbolizing sweetness and joy. Its rich, velvety texture and balanced sweetness make it a favorite among people of all ages.

Nutritionally, mishti doi provides the benefits of yogurt, including probiotics that aid in digestion, along with the added energy from the sugar or jaggery. It is a wholesome dessert that combines the goodness of milk with the natural fermentation process, creating a delightful treat that is both delicious and nutritious.