Chenna, a traditional Odia dessert, is made by curdling milk and then combining it with sugar, yoghurt, cardamom and almond flavors.
Bengali cuisine's Mishti Doi is prepared by fermenting milk using curd-producing bacteria. The rich, creamy yoghurt tastes amazing and has a caramelized flavour.
Dahi halwa is made with hung curd and roasted semolina. Its creamy texture is enhanced by a dressing made of milk-soaked saffron strands.
A Maharashtrian delicacy called shrikhand is prepared with mango, dried fruits, sugar, cardamom, saffron, and hung curd. It's typically offered as a chilled dessert.
This delicious treat combines yoghurt, condensed milk, nuts, cardamom seeds, and dried fruits. It is then sliced and frozen, and served to guests.
Kesari Raita is another dessert that combines yoghurt and milk infused with saffron. Dried fruits are added as a garnish, and it is sweetened with sugar or jaggery.
To make curd jelly pudding, dissolve the jelly packets in hot water and leave to cool. Mix the dissolved jelly in the Milkmaid first then in the curd. Pour it into a pudding mold, and let it solidify.