Junket (dessert) children, mostly due to its sweetness and ease of digestion. The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets. In the United States, junket is commonly made with a packaged mix of rennet and sweetener from a company eponymously known as Junket.
Nabadwip-er lal doi 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)