 | |
| Alternative names | Kheer doi, Chakku doi |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Nabadwip,West Bengal, India |
| Associatedcuisine | India |
| Created by | Kalipada Modak |
| Serving temperature | Cold |
| Main ingredients | Milk |
| Similar dishes | Mishti doi |
Nabadwip-er lal doi (Bengali:নবদ্বীপের লাল দইtransl. Red curd of Nabadwip), also known asKheer doi orChakkudoi, is one of the most famous types ofconfectionery in theBengal region of theIndian subcontinent, originating in present-dayWest Bengal, India. Though curd is usually white, red curd is a distinct type of confectionery. Red curd of theNadia'sNabadwip type is very popular.[1] Kali Ghosh or Kalipad Modak of Nabadwip was the inventor of the confectionery in 1930.[2] One of the most famous red curd shop is "Laxmi Narayan Confectionery Store", that is 150-years old curd shop. After preparing the curd, it can be stored up to ten days.[3]
There is a legend behind red curd. It is known from Nabadwip's archaeological council that the birthplace of red curd isNabadwips Phasitala, and the inventor is Kali Ghosh.[2][4] Kali Ghosh and Hari Ghosh were two brothers, they used to make mostly curd andwhey. They used to boilbuffalo milk in a gentle fire pouring a small amount of water to make it as condensed milk for a long time. The milk was turned reddish due to long burning. The two brothers used to make wheys from the milk. Their whey making area was known as Red Ghol or Red Whey. When milk becomes thick, it reaches tokheer stage, so sometimes it is called Kheer yogurt.
Another name for this curd is Chakku yogurt. There is also a reason behind the name. The quality of the curd is judged on its stickiness. To test it, it is also seen by turning down the pot. Even a Chakku or a knife is inserted inside the pot. Thus the name of Chakkuyogurt came from that knife.[5]
Thiscurd oryogurt is prepared in two steps. In the first step the milk is boiled; this step is known asfoot. In the second step, the milk is fermented to make curd. To prepare the yogurt, pure milk ofcow or buffalo is required.[4] There is also a huge contribution of fuel to prepare thered curd. Two types of fuel is needed for preparing the curd.[6] It takes two to six hours to take the first 'foot' of the boiling and it is made by burning wood. The 'foot' will continue until the red color is taken. Nearly three liters of milk is turned into one liter. The next stage of this step is burning in coal. In the case of white yogurt, milk is thickened, at that time, it is needed more time to prepare red curd, i.e. the milk density is thickest for red curd. When the milk is prepared, it is poured in the pots according to the size of thecondensed milk, then it is placed around the coal fuel. Then the curd is covered with socks. This step is called yogurt making. And it forms the yogurt. Various types of pot size is supplied according to market demand. The curd contains from 100 grams of clay pots (glass) to five kilograms of yogurt pots. It is the best skill of the makers of Nabadwip that they make this red curd without any outer color.[2][4]
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