Meetha Dahi/Misti Doi are very popular in Odisha and West Bengal, specially during summer’s.Though the origin is from West Bengal ,but it’s equally popular in Odiya crowd too!.We called it as “Meetha Dahi”. Meetha Dahi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elach (cardamom) for fragrance
If using jaggery please follow the below procedure as it helps the process fast and easy.
Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water,
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