Mishti Doi

Instructions

1. Reduce the milk
   In a heavy-bottomed pan, bring the milk to a boil. Reduce heat and simmer, stirring frequently to prevent burning, until the milk reduces to approximately half its original volume (about 500ml). This should take around 20-25 minutes.
2. Caramelize sugar
   In a separate small pan, heat the 2 tablespoons of sugar on medium heat until it melts and turns amber in color. Be careful not to burn it. Set aside.
3. Add flavorings
   Add the crushed cardamom pods, cinnamon stick, and saffron (if using) to the reduced milk. If using rose water, add it after the milk has cooled slightly. Stir well to combine the flavors.
4. Add sweeteners
   Add the grated jaggery or palm sugar to the warm milk (ensure milk is not too hot, around 70-80°C/158-176°F). Stir well until completely dissolved. Then add the caramelized sugar and stir to combine.
5. Cool and add culture
   Allow the milk mixture to cool until it's lukewarm (around 40-45°C/104-113°F). Remove the cinnamon stick. Whisk the plain yogurt until smooth, then add it to the lukewarm milk mixture and stir gently to incorporate.
6. Set the yogurt
   Pour the mixture into earthenware pots or ramekins. Cover with lids or aluminum foil. Wrap the containers in a thick cloth to provide insulation.
7. Ferment the yogurt
   Place the covered pots in a warm place (like an oven with just the light on, or a yogurt maker if you have one) for 8-10 hours or overnight. The yogurt should set and have a firm, custard-like consistency.
8. Chill and serve
   Once set, refrigerate the Mishti Doi for at least 2 hours before serving. Garnish with chopped pistachios and slivered almonds just before serving for a delightful crunch and visual appeal.