A close-up of soft & sweet, Nendhra banana pieces cooked in jaggery syrup with cardamom and cloves, capturing the essence of Kerala’s traditional cuisine.”

Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup

"Rediscovering Pazham Pani – A Sweet Tradition from our Family Repertoire"

Name: Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Indian

Pazham Pani - a Sweet Kerala Tradition

When I say Pazham Pani, most of you might think of the Travancore-style Pazham Pani, a dish where Poovan Pazham (a local banana variety) is served with a luscious jaggery syrup. In Northern Travancore Christian households, Pazham Pani is traditionally served at the end of a feast. This custom, known as Pani Vilambal, involves presenting the beloved Poovan Pazham in a syrupy blend made from jaggery or palm sugar – a truly sweet finish to any grand meal.

Did You Know? Pani Vilambal is a tradition that has been kept alive in the Christian communities of Kerala, offering a symbolic and flavourful ending to feasts.

A Family Recipe with Nostalgia: My First Encounter with Nendhra Pazham Pani

This special recipe for Nendhra Pazham Pani holds a place close to my heart. It comes from my husband’s grandmother, Clemmi Thathi, who served it to me for the very first time during my visit to Cochin just after our wedding. Only three days into my married life, I was brought to my mother-in-law’s hometown to meet the extended family and, most importantly, Clemmi Thathi herself – a legendary cook whose Red Fish Curry (a fiery Kerala-style fish curry) is still the talk of the family.

A Feast to Remember and the Discovery of a Comforting Sweet Dish

As a new bride, I was overwhelmed by the variety of dishes – seafood, duck, chicken, pork, all spiced to Kerala’s fiery standards! The grand feast was laden with dishes that "nirpathuve... nadapathuve... parappathuve" (stand, walk, and fly), as they say, and each bite was a plunge into the authentic flavours of Kerala cuisine. But, being unused to such intense spices, I found myself yearning for something mild.

Then, the following morning, she served a breakfast spread with Vellayappam (appam) and Puttu alongside an array of curries – Vindaloo, Duck Roast, Chicken Curry, Stew, Kadala Curry, and finally, Nendhra Pazham Pani. With my stomach feeling delicate from the previous day’s spice assault, I was instantly drawn to the soothing sweetness of Nendhra Pazham Pani. Paired with soft appams, it was just what I needed, a comfort dish that has stayed with me ever since.

Pro Tip: Try serving Nendhra Pazham Pani with Vellayappam for an unforgettable sweet and savoury experience.

A Unique Take on Pazham Pani: Nendhra Pazham Pani with a Twist

Today, I’m not sharing the conventional Travancore Pazham Pani, but rather, a unique version from our family’s repertoire – Nendhra Pazham Pani, as taught to me by Great Clemmi Thathi. Unlike the usual recipe, this one uses Nendhra Pazham, Kerala’s favourite banana, stewed in jaggery syrup with a hint of cloves and cardamom. The touch of spices enhances the natural sweetness of the banana, creating a flavour that’s not just delicious, but divine.

Must Try: This sweet and spiced Nendhra Pazham Pani pairs beautifully with vellayappam, offering a taste of Kerala’s culinary heritage.

A spoon drizzling jaggery syrup from Nendhra Pazham Pani over appam, showcasing Kerala’s unique sweet and spiced breakfast pairing with banana, cardamom, and cloves.

Appam with Nendhra Pazham Pani – Kerala’s Sweet & Spiced Breakfast Tradition!

A Sweet Tooth’s Delight: Nendhra Pazham Pani with Appam

Whenever I manage to get my hands on Nendhra Pazham and have Appams on the menu, I can’t resist making this Pazham Pani to serve alongside. It’s one of my personal favourites! If you have a sweet tooth, this Kerala-style banana in jaggery syrup is sure to delight your taste buds. This Pazham Pani pairs beautifully not only with Appams but also with Puttu and Idiyappam, making it a versatile and beloved accompaniment for a Kerala breakfast.

And here’s another idea for sweet lovers: Try this combo with Sweetened Coconut Milk for an extra indulgent touch! Get the Sweetened Coconut Milk recipe here .

Try it Today! Serve this sweet Pazham Pani with appams and Sweetened Coconut Milk for a traditional Kerala breakfast experience. Your taste buds will thank you!

A Family Favourite Recipe for Festive Breakfasts

Here’s a recipe straight from our family repertoire! This Nendhra Pazham Pani is a quick, easy-to-make dish that’s divinely delicious. It’s a special addition to our festive or special day breakfast spreads, where we serve it alongside Appams, Vattayappams, or Idiyappam. Traditionally, it complements classic Kerala breakfast dishes like Egg Roast, Beef Ularthiyathu, Stew, Chicken & Potato Curry or Duck Curry, and even Sweetened Coconut Milk.

Explore More! For more recipes from our Family Repertoire, click here.

Pazham Pani Recipe Overview

Cuisine: Kerala (India)
Recipe Type: Side Dish
Difficulty: Easy
Serves: 4-6
Author: SM

Time Estimate

Preparation Time: 5–10 Minutes
Cooking Time: 20–30 Minutes

Want More Kerala Breakfast Ideas? Check out our Kerala Christian Style Breakfast Menu for a spread that’s both traditional and delicious! Click here.

How to Make Nendhra Pazham Pani – Step-by-step guide to cook Kerala's Nendhra Banana in Jaggery Syrup

A brass bowl filled with pieces of Nendhra banana in jaggery syrup, spiced with cardamom and cloves, set on a banana leaf – a classic Kerala dessert.

Kerala’s Sweet Treasure: Nendhra Pazham Pani – Banana in Aromatic Jaggery Syrup

Ingredients for Nendhra Pazham Pani

Nendhra Bananas - 2 large, ripe
Jaggery - 1 cup (adjust to taste)
Water - 1 cup
Cloves - 4–5 pieces
Cardamom - 2 pods, lightly crushed
Salt - a pinch (optional)

Tip: Adjust the sweetness of the syrup by adding more or less jaggery, depending on your preference!

Method: Making Banana in Jaggery Syrup

Prepare the Jaggery Syrup

In a saucepan, add 1 cup of jaggery to 1 cup of water.
Boil this mixture on high flame for a few minutes, then reduce to a simmer for 5–6 minutes.
Strain the jaggery syrup to remove any impurities, ensuring a smooth consistency.
Pour the syrup back into the pan and add crushed cardamom pods and cloves for aroma.

Pro Tip: This recipe calls for a thin syrup, so avoid over-reducing it. Keep in mind, that the syrup will thicken slightly as it cools.

Prepare the Bananas

While the syrup simmers, wash and peel 2 large Nendhra bananas.
Cut each banana into 4–5 pieces, around 1.5 to 2 inches long.

Cooking Tip: Cutting the bananas into even pieces ensures uniform cooking and allows them to absorb the flavours better.

Cook the Bananas in Syrup

Gently drop the banana pieces into the jaggery syrup.
Cook on a low flame until the bananas turn soft and absorb the syrup’s flavours.
Turn off the flame and let the bananas sit in the syrup for a few minutes to allow the flavours to infuse deeply.

Serving Suggestions

Serve your Nendhra Pazham Pani warm with Appam, Puttu, or Idiyappam. This sweet dish is sure to add a traditional touch to your breakfast or festive spread!

Try This Pairing: Enjoy this recipe with Sweetened Coconut Milk – a classic Kerala-style sweet touch for Appams and Idiyappam!

How to Store Nendhra Pazham Pani

If you find yourself with leftover Nendhra Pazham Pani (which, let’s be honest, is rare!), here’s how you can store it:

Refrigeration: Store the cooked bananas in jaggery syrup in an airtight container. It can be refrigerated for up to 2-3 days. Just give it a gentle reheat before serving, and it’ll taste just as delicious!
Freezing: If you wish to store it longer, you can freeze the Nendhra Pazham in the syrup. However, the texture of the bananas might change once frozen and thawed, so it’s best enjoyed fresh if possible.

Frequently Asked Questions (FAQ)

Can I use other types of bananas for this recipe? Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can use other varieties such as Poovan or even regular bananas. Keep in mind, the texture and sweetness may vary.
Can I make this recipe vegan? Absolutely! The recipe is naturally vegan, as it uses jaggery (instead of refined sugar) and does not include dairy. It’s a perfect addition to a plant-based diet.
How can I adjust the sweetness? If you prefer a sweeter version, you can increase the amount of jaggery. Alternatively, for a less sweet option, reduce the jaggery quantity or add a pinch of salt to balance the flavours.
Can I add other spices to this recipe? Certainly! While cardamom and cloves are traditional, you can experiment with additional spices like cinnamon, dry ginger powder, or even a touch of cumin for a unique flavour profile.
Can I use sugar instead of jaggery? While jaggery adds a distinctive taste and colour to the syrup, you can substitute it with palm sugar or coconut sugar or even regular sugar if needed. However, it won't have the same earthy depth that jaggery provides.

A rustic brass bowl filled with pieces of stewed Nendra banana soaked in jaggery syrup, spiced with cloves, on a banana leaf - a perfect piring for Appams..

Appam & Nendhra Pazham Pani – The Ultimate Kerala Breakfast Combo!

Notes and Tips:

Adjust the Sweetness: Feel free to adjust the amount of jaggery based on your sweetness preference.
Sugar Alternatives: Palm sugar or even white sugar can be used as a substitute, though jaggery imparts a unique flavour.
Optional Spices: In addition to cardamom and cloves, you can add a pinch of cumin seeds or dry ginger powder for an extra kick.
Salt for Balance: A small pinch of salt can help balance the flavours, though it’s entirely optional.
Uniform Pieces: Cut the bananas into 1.5 to 2-inch pieces for quicker and even cooking.

A Taste of Tradition with Nendhra Pazham Pani

Nendhra Pazham Pani is more than just a sweet treat; it’s a celebration of Kerala's rich culinary heritage. This traditional recipe, passed down through generations, offers a glimpse into the flavours that define festive and family gatherings in Kerala. Whether enjoyed with fluffy appams, warm puttu, or soft idiyappam, Nendhra Pazham Pani is bound to take your taste buds on a nostalgic journey. It’s the perfect comfort food, with the balance of sweetness and spice, making it an ideal addition to any breakfast or festive spread.

So, what are you waiting for? Recreate this delicious tradition in your kitchen today! Whether you're looking to make a special breakfast or add a sweet ending to your meal, Nendhra Pazham Pani is sure to bring smiles to everyone at the table.

Explore More Delicious Kerala Recipes

If you loved Nendhra Pazham Pani, don’t stop here! Kerala cuisine offers an endless variety of delicious dishes that are perfect for any occasion. Check out some of our other popular recipes, such as or Kerala Christmas Fruit Cakes, Homemade Wines for a complete Kerala meal experience.

Click here for more Mouthwatering Recipes from God's Own Country - Kerala and dive deeper into the vibrant world of traditional Kerala cooking!

Ready to Share Your Own Kerala Recipe Journey?

Have you tried making Nendhra Pazham Pani or any other Kerala-inspired recipes? I'd love to hear about your experience! Drop a comment below and share your thoughts or tips, when you try out the recipe. Let’s connect over the love of food and tradition!

PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

With the Season of Mangoes & Jackfruits, some recipes pop out frequently in an Indian Kitchen. This is one Curry which pops out in our kitchen during Mango season, a family recipe made with Ripe /slightly ripe Mangoes. This is a Curry and when we say a Curry with Ripe Mango(mambazham), Mambazha Pulissery tops the list in Kerala Cuisine. But this Pazhutha Manga Curry/Sweet Mango Curry is an equivalently tasty and under-rated curry, which has not found its way into most kitchens. This recipe is from my MIL's repertoire. A family recipe made when Mangoes are in season, and my Mil prefers to make this recipe with the Salem Mangoes - the long, not sour ones, slightly ripe but yet raw ones tastes great when converted into this Sweet Mango Curry.

At home, we call it Manga Curry or Pazhutha Manga Curry. And we have it as a curry, a side dish to go along with Rice. The Mangoes are used with the skin, and we add the Seed with a bit of flesh into the Curry. This Pazhutha Manga Curry is Sweet, slightly sour and spicy - a combination of tastes which makes this an excellent combo with Rice. And if you are a Mango person and if you love slightly sweet & sour combos, then this curry is sure to appease your taste buds. This Pazhutha Manga Curry has to be sweet, a bit sour; sometimes with a hint of hot spices. In fact, it is a fine balance between all these flavours.

PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

Mangoes always takes me back to memories of an anecdote my Mother shared with me when I was a kid -

It was from a Malayalam Poem named MAMBAZHAM (Ripe Mango), written by Vylopilli Sreedhara Menon. The gist of the poem is - about the sad memories of a mother who had lost her child recently. A ripe mango falling from a Mango tree in her courtyard, regretfully and with a sense of loss reminds the Mother, that she had scolded her child from plucking the Mango flower blooms. She had warned the enthusiastic child who came with a bunch of Mango blooms in his hands that plucking the blooms will spoil the yield. Regretfully, the child said that he would never ever go near the tree again, even to pluck ripe mangoes. And even before the Mangoes ripened, the child had passed away. The Poet through his golden letters reminds us that Children are incarnations of God, and their innocent words could come true.

I wanted to make it up to keep a note of this poem in one of my posts, and here it goes like this...

അങ്കണ തൈമാവില്‍ നിന്നാദ്യത്തെ പഴം വീഴ്‌കെ
അമ്മതൻ നേത്രത്തില്‍ നിന്നുതിര്‍ന്നൂ ചുടുകണ്ണീര്‍
നാലുമാസത്തിന്‍ മുന്‍പില്‍ ഏറെ നാള്‍ കൊതിച്ചിട്ടീ
ബാലമാകന്ദം പൂവിട്ടുണ്ണികള്‍ വിരിയവേഅമ്മതന്‍ മണിക്കുട്ടന്‍ പൂത്തിരികത്തിച്ചപോൽ
അമ്മലര്‍ച്ചെണ്ടൊന്നൊടിച്ചാഹ്ലാദിച്ചടുത്തെത്തീ
ചൊടിച്ചൂ മാതാവപ്പോൾ ഉണ്ണികള്‍ വിരിഞ്ഞ
പൂവിറുത്തു കളഞ്ഞല്ലോ കുസൃതിക്കുരുന്നേ നീ
മാങ്കനി വീഴുന്നേരം ഓടിച്ചെന്നെടുക്കേണ്ടോന്‍
പൂങ്കുല തല്ലുന്നതു തല്ലുകൊള്ളാഞ്ഞിട്ടല്ലേ
പൈതലിൻ ഭാവം മാറി വദനാംബുജം വാടീ
കൈതവം കാണാക്കണ്ണ് കണ്ണുനീർത്തടാകമായ്
മാമ്പഴം പെറുക്കുവാന്‍ ഞാന്‍ വരുന്നില്ല എന്നവൻ
മാന്‍പെഴും മലർക്കുലയെറിഞ്ഞു വെറും മണ്ണിൽ
വാക്കുകൾ കൂട്ടിച്ചൊല്ലാൻ വയ്യാത്ത കിടാങ്ങളേ
ദീർഘദർശനം ചെയ്യും ദൈവജ്ഞരല്ലോ നിങ്ങൾ
തുംഗമാം മീനച്ചൂടാൽ തൈമാവിൻ
മരതകക്കിങ്ങിണി സൗഗന്ധിക സ്വർണ്ണമായ് തീരും മുന്‍പേ
മാങ്കനി വീഴാന്‍ കാത്തു നിൽക്കാതെ
മാതാവിന്റെ പൂങ്കുയിൽ കൂടും വിട്ട് പരലോകത്തെ പൂകി
വാനവർക്കാരോമലായ് പാരിനെക്കുറിച്ചുദാസീനനായ്
ക്രീഡാരസലീനനായ്‌ അവന്‍ വാഴ്‌കെ
അങ്കണ തൈമാവില്‍ നിന്നാദ്യത്തെ പഴം വീഴ്‌കെ
അമ്മതന്‍ നേത്രത്തില്‍ നിന്നുതിര്‍ന്നൂ ചുടുകണ്ണീര്‍
തന്മകന്നമുദേകാന്‍ താഴോട്ടു നിപതിച്ച പൊന്‍പഴം
മുറ്റത്താര്‍ക്കും വേണ്ടാതെ കിടക്കവേ
അയൽ‌പക്കത്തെ കൊച്ചുകുട്ടികള്‍
ഉല്‍സാഹത്തോടവർതൻ മാവിൻ‌ചോട്ടിൽ കളിവീടുണ്ടാക്കുന്നു
പൂവാലനണ്ണാർക്കണ്ണാ മാമ്പഴം തരിക
എന്നു പൂവാളും കൊതിയോടെ വിളിച്ചുപാടീടുന്നു
ഉതിരും മധുരങ്ങളോടിച്ചെന്നെടുക്കുന്നൂ
മുതിരും കോലാഹലമങ്കലധ്വാനത്തോടും
വാസന്തമഹോത്സവമാണവർക്ക്
എന്നാൽ അവൾക്കാഹന്ത കണ്ണീരിനാല്‍ അന്ധമാം വര്‍ഷാകാലം
വാസന്തമഹോത്സവമാണവർക്ക്‌
എന്നാൽ അവൾക്കാഹന്ത കണ്ണീരിനാല്‍ അന്ധമാം വര്‍ഷാകാലംപുരതോനിസ്തബ്ധയായ് തെല്ലിട നിന്നിട്ട് തന്‍
ദുരിതഫലം പോലുള്ള ആ പഴമെടുത്തവള്‍
തന്നുണ്ണിക്കിടാവിന്റെ താരുടൽ മറചെയ്ത
മണ്ണിൽ താൻ നിക്ഷേപിച്ചു മന്ദമായ് ഏവം ചൊന്നാൾ
ഉണ്ണിക്കൈക്കെടുക്കുവാൻ ഉണ്ണിവായ്ക്കുണ്ണാൻ വേണ്ടി
വന്നതാണീ മാമ്പഴം വാസ്തവമറിയാതെ
നീരസം ഭാവിച്ച് നീ പോയിതെങ്കിലും
കുഞ്ഞേ നീയിതു നുകര്‍ന്നാലേ അമ്മക്കു സുഖമാവൂ
പിണങ്ങിപ്പോയീടിലും പിന്നെ ഞാൻ വിളിക്കുമ്പോൾ
കുണുങ്ങിക്കുണുങ്ങി നീ ഉണ്ണുവാൻ വരാറില്ലേ
വരിക കണ്ണാൽ കാണാ‍ൻ വയ്യാത്തൊരെന്‍ കണ്ണനേ
തരസാനുകർന്നാലും തായതൻ നൈവേദ്യം നീ
ഒരു തൈകുളിര്‍കാറ്റായ് അരികത്തണഞ്ഞ്
അപ്പോള്‍ അരുമക്കുഞ്ഞിൻ പ്രാണൻ അമ്മയെ ആശ്ലേഷിച്ചു

PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

Cuisine - Kerala Recipe Type - Curry
Spice Level - Low - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE PAZHUTHA MANGA CURRY - SWEET MANGO CURRY
PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

INGREDIENTS:

For Pazhutha Manga Curry:

Slightly Ripe/Ripe Mango - 1 No.(big sized)
Jaggery - 1/2 Cup
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/2 Teaspoon

Coriander Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 1 No.
Fenugreek Seeds - a Pinch
Asafoetida - a Pinch
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Coconut Oil - 2 Teaspoons

METHOD:

Melt Jaggery in 1/2 Cup of Water, strain any impurities and keep it aside.
Wash the slightly Ripe Mango, cut it into length wise, can use the seed too.
The skin is not removed from the Mango for this recipe.
Meanwhile, dry roast Red Chilli Powder & Coriander Powder on a very low until it turns fragrant.
Care should be taken not to burn the spices while dry roasting, which will totally spoil the taste of the Curry.
Add a dash of Salt, Turmeric Powder and dry roasted Spice Powders to the Mango Pieces, along with some water, green chillies slit into two and cook until Mangoes are cooked, but still the flesh should be firm.
Pour in the Jaggery Syrup to the above and cook on a low flame for about 5–7 minutes.
Adjust the consistency to suit your preference.
Meanwhile, Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
Pour the tempering over the Pazhutha Manga Curry and give a quick stir.
Pazhutha Manga Curry can be served along with Rice.
Pazhutha Manga Curry can be refrigerated in an airtight container for up to 3 days.

PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

NOTES:

Cut the Mangoes into the desired size.
At home, the Mangoes are cut lengthwise with the skin.
Adjust the amount of Jaggery to balance the sourness of the Mangoes, when cooking with slightly ripe mangoes.
If you are using ripe mangoes, adjust the amount of Jaggery to suit your taste preference.
Pazhutha Manga Curry has a combination of tastes like Sweet, Sour & Spiciness.
I have used Ripe Mangoes in this recipe. Can use slightly sweet (not so ripe) Mangoes for the recipe.
My Mother in law prefers to cook this recipe with slightly ripe Salem Mangoes.

ROSE MISHTI DOI

Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine. It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

Well, coming to the recipe - ROSE MISHTI DOI. Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

A few months back, my daughter, asked me for Rose Mishti Doi. Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working. With a heavy pang, I was trying my best to fix it up, which all went vain. Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways. And there we had to finish off Rose Mishti Doi then and there.

This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it. I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year. Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi.

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Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours

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