Mishti Doi

Ingredients

• •Milk
• •Jaggery
• •Yogurt culture

Steps

1. 1Pour full-fat milk into a heavy-bottomed pot and bring it to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until it reduces slightly and thickens.
2. 2In a separate small pan, melt jaggery with a splash of water over low heat until it dissolves into a smooth syrup, then strain it to remove any impurities.
3. 3Stir the jaggery syrup into the warm milk, mixing well until fully combined and the milk takes on a light caramel color.
4. 4Let the sweetened milk cool until it is warm to the touch, roughly the temperature of bathwater, since milk that is too hot or too cool will not set properly.
5. 5Whisk in a spoonful of live yogurt culture until evenly distributed through the milk.
6. 6Pour the mixture into small earthen pots or a heatproof dish, cover loosely, and place it in a warm, undisturbed spot, such as an oven with just the light on, for six to eight hours, or until it sets into a soft, wobbly curd.
7. 7Once set, refrigerate the mishti doi for at least two hours to firm up and chill fully before serving.
8. 8Serve cold, straight from the pot, as a sweet, caramel-toned dessert.