Traditional Sweet Curd (commonly known as Mishti Doi in Eastern India or Shrikhand in Western India) is a rich, creamy, fermented dairy dessert made from milk, sugar or jaggery, and curd culture. A 200 g size typically refers to a single-serving portion available in pre-packaged cups.

What Sets it Apart from Regular Curd?
Unlike plain sour curd (dahi), sweet curd is treated as a dessert or post-meal treat: [1]
Caramelized Flavor: Milk and sugar (or jaggery) are boiled together until the mixture thickens and the sugar caramelizes, giving the curd a beautiful golden/brown hue and a sweet, toasted flavor.
Texture: It is much denser, creamier, and lacks the sharp tang of regular daily curd. [1]
Traditional Earthen Pots: It is frequently set in unglazed clay or earthen pots, which absorb excess moisture naturally and give the dessert an earthy aroma.

Nutritional Profile
A typical 200 g serving of packaged sweet curd generally provides:
Calories: Varies depending on the sugar content, but generally ranges between 170 to 225 kcal.
Probiotics: Just like regular curd, it contains beneficial gut bacteria that help with digestion.
Calcium & Protein: It is a good source of calcium, though sugar content is higher than plain unsweetened curd.