Nabadwip-er lal doi

2021-05-04T03:00:07Z

162.225.59.95:

{{Infobox food
| name = Red curd of Nabadwip
| image = Lal doi.jpg
| caption = The red [[Dahi (curd)|doi]] of [[Nabadwip]], [[West Bengal, India]].
| alternate_name = [[Kheer (Bengali sweets)|Kheer]] doi, Chakku doi
| country = [[India]]
| region = [[Nabadwip]], [[West Bengal]]
| creator = Kalipada Modak, or some other Call him as Kali Ghosh
| course =[[Dessert]]
| served = Cold
| main_ingredient = Milk
| variations =
| calories =
| other =
|similar_dish=[[Misti doi]]|national_cuisine=[[Indian cuisine|India]]}}

'''Nabadwip-er lal doi''' ({{lang-bn|নবদ্বীপের লাল দই}} {{trans|Red curd of Nabadwip}}), also known as ''[[Kheer (Bengali sweets)|Kheer]] doi'' or ''Chakku [[Dahi (curd)|doi]]'', is one of the most famous types of [[confectionery]] in the [[Bengal region]] of the [[Indian subcontinent]], originating in present-day [[West Bengal, India]]. Though curd is usually white, red curd is a distinct type of confectionery. Red curd of the [[Nadia district|Nadia's]] [[Nabadwip]] type is very popular.<ref>{{cite web|script-title=bn:বিজয়ার সন্দেশেই প্রতিবাদ জিএসটি-র|language= Bengali |url=http://www.anandabazar.com/district/nadia-murshidabad/sweet-makers-protested-against-gst-by-making-sweets-1.683154|accessdate=22 November 2017|work=The Daily Anandabazar |date=3 October 2017}}</ref> Kalipad Modak of Nabadwip was the inventor of the confectionery in 1930.<ref name=abp18112017>{{cite web |last1=বন্দ্যোপাধ্যায়|first1=দেবাশিস|script-title=bn:কেউ লাল কেউ দুধ-সাদা, দই দিয়ে যায় চেনা|language= Bengali |url=http://www.anandabazar.com/district/nadia-murshidabad/famous-curd-of-nabadwip-is-in-high-demand-among-locals-1.709126|accessdate=22 November 2017|work= The Daily Anandabazar |date=18 November 2017}}</ref> 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.<ref name=tt22112017>{{cite news |title=Chef Suman Chakraborty sets out on a trip across Bengal in search of its hidden gems — Mishti!|url=https://www.telegraphindia.com/lifestyle/chef-suman-chakraborty-sets-out-on-a-trip-across-bengal-in-search-of-its-180384|accessdate=22 November 2017 |work=The Telegraph |location=Kolkata |date=22 November 2017}}</ref>

== History ==
{{multiple image|perrow = 2|total_width=300
| image1 = Lal Doi (Red Card of Nabadwip) - 1.jpg
| image2 = Lal Doi (Red Card of Nabadwip) - 4.jpg
| image3 = Lal Doi (Red Card of Nabadwip) - 6.jpg
| image4 = Lal Doi (Red Card of Nabadwip) - 7.jpg
| footer = Famous red curd of [[Nabadwip]], kept in clay pipkin ([[Bengali language|Bengali]]: মাটির হাঁড়ি)
}}
There is a legend behind red curd. It is known from Nabadwip's archaeological council that the birthplace of red curd is [[Nabadwip]]s Phasitala, and the inventor is Kali Ghosh.<ref name=abp18112017/> Kali Ghosh and Hari Ghosh were two brothers, they used to make mostly curd and [[whey]]. They used to boil [[Water Buffalo|buffalo]] 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 to [[kheer]] 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 Chakku yogurt came from that knife.<ref name=abp16042013>{{ cite web |script-title=bn:হাঁড়ি উপুড় করলেও কিন্তু পড়বে না একফোঁটা দই|language= Bengali |url=http://archives.anandabazar.com/archive/1130416/16binodan1.html|accessdate=22 November 2017|work= The Daily Anandabazar |date=16 April 2013}}</ref>

== Preparation ==
This [[curd]] or [[yogurt]] is prepared in two steps. In the first step the milk is boiled; this step is known as ''foot''. In the second step, the milk is fermented to make curd. To prepare the yogurt, pure milk of [[cow]] or buffalo is required. There is also a huge contribution of fuel to prepare the ''red curd''. Two types of fuel is needed for preparing the curd.<ref name=abp28042012>{{cite web|last1=কুণ্ডু|first1=অশোককুমার|script-title=bn:লাল দইয়ের খ্যাতির সঙ্গে জড়িয়ে গিয়েছেন মনোরঞ্জন|language= Bengali |url=http://archives.anandabazar.com/archive/1120428/28south-matir.html|accessdate=22 November 2017|work= The Daily Anandabazar |date=28 April 2012}}</ref> 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 the [[condensed 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.<ref name=abp18112017/>

== References ==
{{Reflist}}

{{Culture of West Bengal}}

[[Category:Nadia district]]
[[Category:Bengali cuisine]]
[[Category:Culture of West Bengal]]
[[Category:Sweets of West Bengal]]
[[Category:Bengali desserts]]

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Nabadwip-er lal doi