This luscious, creamy dessert holds a significant place in the extensive range of ‘Bengali sweets’. This easy to make authentic dessert is a must in any auspicious occasion in West Bengal be it Durga puja, Bengali new year or a Bengali wedding. It is also quite popular in Orissa, Assam & Bihar. Mishti doi (dahi) is a fermented sweet curd made thickening the milk and sweetened by using jaggery. Traditionally date palm jaggery (nolen gur or khajur gur) is used in making this dessert which adds a rustic flavor and aroma to the dish, but if you don’t have one even regular jaggery can be used.
