The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Figure 7

Bengali ethnic fermented sweetmeat. (a) Khir Doi; (b) Lal doi; (c) Jhuri pata doi: fermented milk-based products with characteristics off-white to reddish-pink colour, smooth mouth feeling, semisolid consistency, and moderate flavour. Depending on the human skill, the product consistency and sweetness varied. Rich source of probiotics and minerals.

(a)

(b)

(c)