Traditional Sweet Curd (widely known as Mishti Doi in Bengal or Mitha Dahi in other parts of India) is a classic dessert made by fermenting sweetened or caramelized milk with yogurt culture. The 250 g size refers to a standard, single-serving to small-family portion (often sold in traditional clay pots or plastic cups).
Key Characteristics
Taste & Texture: It is significantly thicker, creamier, and firmer than regular, plain sour curd. It has a rich, caramel-like sweetness with a subtle, tangy aftertaste.
Preparation: It is typically made by boiling full-cream milk until it reduces and thickens, sweetening it with sugar or date palm jaggery, and then leaving it to ferment overnight. [1, 2]
Traditional Packaging: It is often set in earthenware (matka or kulhad) pots, as the porous clay absorbs excess moisture, contributing to its signature thick, cheesecake-like texture. [1, 2]
Usage: It is served chilled as a comforting after-meal dessert or as a festive treat during celebrations. [1, 2, 3, 4, 5]