Mishti doi - a creamy and delicious yogurt

1. 1. To make mishti doi heat 1 liter of full fat milk in a deep bottom pan on a low flame.

2. 2. Let the milk get heated and come to a boil.

3. 3. Stir occasionally and let it simmer.

4. 4. When the consistency of milk thickens or it reduces to half turn off the flame.

5. 5. Allow the milk to cool for about 10 min.

6. 6. Meanwhile chop the jaggery, if you are using palm jaggery it will add an authentic taste in your mishti doi and if it is not available sugar can be added.

7. 7. Now after 10 min, check whether the temperature is little warm or not otherwise, the curd will not settle down.

8. 8. Add jaggery into the milk and stir it continuously until it dissolves.

9. 9. Mix 1 tsp cardamom powder into it.

10. 10. Add 2 tbsp fresh yogurt. Mix it well.

11. 11. Pour the yogurt mixture into an earthen pot.

12. 12. Cover it nicely with a lid and keep it in a warm place. The curd will take time period of 16-20 hours. If it is cold then it can take much longer time to set.

13. 13. Refrigerate it, as soon as it settles down.

14. 14. Serve it as a dessert in main course.