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10 Comments

  1. I have failed this recipe 2 times. After following your recipe I completed it! I love Bengali sweets. Mithai cake I will try next Greetings from Canada

  2. I tried mishti doi recipe before a couple of months. But after addjng the curd it curdled. Even the curd was fresh. I used powdered jaggery. What’s the palm jaggery? Plz let me know. What was the mistake i did? Actually I like Bengali food. Especially their sweets.5 stars

    1. asiya, for making mishti doi, always use full fat milk or full cream milk. adding curd to toned milk or low fat milk can curdle it. secondly add curd when the milk is warm. powdered jaggery can be used. palm jaggery is jaggery made from date palm sap.

      same here. even i like bengali food and bengali sweets.