Mishti Doi

Method

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1. Bring the milk to a boil in a wide, heavy pan, then simmer over medium heat for 25 to 30 minutes, stirring often, until reduced to about 700 ml.

   Mark done Start 25 min timer

2. Melt 50 g of the sugar with the water in a small pan over medium heat until it turns deep amber. Carefully pour it into the milk, standing back because it spits, and stir until the caramel has dissolved. Stir in the remaining sugar and the cardamom.

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3. Cool the milk to lukewarm, about 30 minutes. It should feel just warm to a finger.

   Mark done Start 30 min timer

4. Whisk the yoghurt with a few spoonfuls of the milk, then stir it into the rest.

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5. Pour into 6 small clay pots or ramekins, cover, and leave in a warm place for 8 to 10 hours, until set.

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6. Chill for at least 2 hours, then eat cold.

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Chef’s Tips

• Reduce the milk properly. Thin milk makes a loose, watery set.
• Make sure the milk is only lukewarm when you add the yoghurt. Too hot kills the cultures.
• Leave the pots undisturbed while they set. Moving them breaks the set.

Pairing Suggestions

• Fresh fruit
• Chopped pistachios
• Rasgulla

Storage & Reheating

Keep in the fridge up to 5 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.