Nabadwip-er lal doi
🟥 What is Nabadwip-er Lal Doi?

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Also known as Kheer Doi or Chakku Doi.
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A traditional Bengali dessert originating from Nabadwip, West Bengal.
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Unlike normal white curd, it has a distinct deep red color.
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It is one of the most renowned types of Bengali confectionery.
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The curd can be stored for up to 10 days.
📜 Origin & History
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Invented in 1930 by Kali Ghosh (also known as Kalipad Modak) in Nabadwip.
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Prepared originally in the Phasitala area of Nabadwip.
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Kali and his brother Hari Ghosh specialized in whey and curd production.
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Boiling buffalo milk for long hours turned it reddish leading to the unique dessert.
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Their workshop was known for “Lal Ghol” (Red Whey).
🔪 Why “Chakku Doi”?
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"Chakku" means knife in Bengali.
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The curd is so dense and sticky that a knife can be inserted to test its firmness.
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Turning the pot upside down without the curd falling is a sign of quality.
🔥 Preparation Method
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Step 1: Boiling (Foot Stage)
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Pure cow or buffalo milk is used.
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Boiled over wood fire for 2–6 hours.
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Water is added occasionally.
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This reduces 3 liters of milk to 1 liter.
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Long boiling gives it a natural red hue—no artificial color added.
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Step 2: Curdling (Yogurt Making)
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Once condensed, milk is poured into clay pots.
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Pots are then placed around coal fire for fermentation.
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The curd is covered with cloth or socks during this stage.
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Fermentation time is crucial to achieve the perfect texture and flavor.
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🏺 Special Features

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Sold in various clay pot sizes – from 100 grams to 5 kilograms.
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Completely natural process – no added colors or preservatives.
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Known for its earthy aroma, dense texture, and caramelized taste.
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Laxmi Narayan Confectionery Store, a 150-year-old shop in Nabadwip, is one of the most reputed sellers.
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