Nabadwip-er lal doi

🟥 What is Nabadwip-er Lal Doi?


  • Also known as Kheer Doi or Chakku Doi.

  • A traditional Bengali dessert originating from Nabadwip, West Bengal.

  • Unlike normal white curd, it has a distinct deep red color.

  • It is one of the most renowned types of Bengali confectionery.

  • The curd can be stored for up to 10 days.

📜 Origin & History

  • Invented in 1930 by Kali Ghosh (also known as Kalipad Modak) in Nabadwip.

  • Prepared originally in the Phasitala area of Nabadwip.

  • Kali and his brother Hari Ghosh specialized in whey and curd production.

  • Boiling buffalo milk for long hours turned it reddish leading to the unique dessert.

  • Their workshop was known for “Lal Ghol” (Red Whey).

🔪 Why “Chakku Doi”?

  • "Chakku" means knife in Bengali.

  • The curd is so dense and sticky that a knife can be inserted to test its firmness.

  • Turning the pot upside down without the curd falling is a sign of quality.

🔥 Preparation Method

  1. Step 1: Boiling (Foot Stage)

    • Pure cow or buffalo milk is used.

    • Boiled over wood fire for 2–6 hours.

    • Water is added occasionally.

    • This reduces 3 liters of milk to 1 liter.

    • Long boiling gives it a natural red hue—no artificial color added.

  2. Step 2: Curdling (Yogurt Making)

    • Once condensed, milk is poured into clay pots.

    • Pots are then placed around coal fire for fermentation.

    • The curd is covered with cloth or socks during this stage.

    • Fermentation time is crucial to achieve the perfect texture and flavor.

🏺 Special Features

  • Sold in various clay pot sizes – from 100 grams to 5 kilograms.

  • Completely natural process – no added colors or preservatives.

  • Known for its earthy aroma, dense texture, and caramelized taste.

  • Laxmi Narayan Confectionery Store, a 150-year-old shop in Nabadwip, is one of the most reputed sellers.

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