Mishti Doi in a Clay Pot (Bengali Sweet Curd)

Mishti doi (মিষ্টি দই) is Bengal's sweet curd, set with caramelised sugar in earthen pots. The clay matters here. It absorbs extra water as the curd sets, which gives mishti doi its dense, creamy texture.

• Serves 6
• Hands-on time 40 minutes
• Setting time 8 to 12 hours
• Pot 2 L curd pot with lid

Ingredients

• 1 litre full-fat milk
• 8 tablespoons (about 100 g) sugar, divided into two equal parts
• 2 tablespoons thick fresh curd

Method

1. Boil the milk in a heavy steel pan. Simmer on a low flame for about 20 minutes, stirring often, until it reduces to about two thirds.
2. Add 4 tablespoons of sugar to the milk and stir until it dissolves.
3. In a separate small steel pan, melt the other 4 tablespoons of sugar on a low flame without stirring, until it turns deep amber. Do not let it burn.
4. Carefully pour the caramel into the hot milk. It will bubble up. Stir until the caramel dissolves fully.
5. Let the milk cool until it is lukewarm.
6. Whisk the curd until smooth and stir it into the milk.
7. Pour into a clean, dry clay pot. Cover and leave undisturbed in a warm place for 8 to 12 hours, until set.
8. Chill for at least 3 hours before serving.

Clay pot notes

• Make the caramel in a steel pan, not in the clay pot. Caramel gets far hotter than clay should.
• Pour the milk in only when it is lukewarm.
• Keep one pot for curd and sweets. Clay holds on to flavours, so do not use a pot that has cooked curry.
• Wash with plain water only and dry the pot fully before the next batch.

We set this in the black clay curd pot with lid. For plain everyday curd, see how to set thick curd in a clay pot.