Ingredients

• 1 liter full-fat milk
• 2-3 tablespoons sugar (adjust to taste)
• 1-2 tablespoons jaggery (optional, for a deeper flavor)
• 2 tablespoons yogurt (as starter culture)
• A pinch of cardamom powder (optional)

Instructions

Step 1: Boiling the Milk

In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent sticking. Once it starts boiling, reduce the heat and let it simmer for about 15-20 minutes until the milk reduces slightly and thickens.

Step 2: Sweetening the Milk

Add sugar and jaggery (if using) to the hot milk. Stir well until completely dissolved. Taste and adjust sweetness as needed. Remove from heat and let it cool to lukewarm temperature (around 40-45°C).

Step 3: Culturing the Yogurt

In a small bowl, mix the yogurt starter with a few teaspoons of the lukewarm milk to temper it. Then, gently stir this mixture back into the remaining milk. Optionally, add a pinch of cardamom powder for fragrance.

Step 4: Setting the Mishti Doi

Pour the sweetened milk into earthen pots or glass bowls for an authentic touch. Cover and place in a warm spot (like an oven with the light on or a warm cupboard) for 6-8 hours or overnight until set.

Step 5: Chilling and Serving

Once set, refrigerate the Mishti Doi for at least 2-3 hours before serving. Garnish with nuts or saffron strands if desired.

Tips

• Use full-fat milk for the creamiest texture.
• Earthen pots enhance the flavor, but glass or ceramic bowls work too.
• Do not disturb the yogurt while it sets to ensure a smooth consistency.