Mishti Doi

Instructions

1. 1 Pour the milk into a heavy-bottomed pan and bring to a boil over medium heat, stirring frequently to prevent scorching. Reduce heat and simmer until the milk reduces by about a quarter, concentrating its richness. This takes about 15-20 minutes.
2. 2 In a separate small pan, heat the sugar (or melt jaggery) until it caramelizes to a deep amber color. Watch carefully as it can burn quickly. The caramelization gives mishti doi its signature golden color and toffee notes.
3. 3 Carefully pour the caramelized sugar into the hot reduced milk, stirring vigorously. The mixture will bubble dramatically. Continue stirring until the caramel fully dissolves and the milk turns a beautiful golden-brown color.
4. 4 Let the sweetened milk cool to lukewarm (about 40C / 104F). It should be warm to the touch but not hot. If it is too hot, it will kill the yogurt cultures.
5. 5 Add the yogurt starter and cardamom, stirring gently to distribute evenly. Pour into clay pots or ramekins.
6. 6 Cover the pots and place in a warm spot (inside the oven with just the light on, or wrapped in a towel). Let set undisturbed for 8-10 hours or overnight. The clay pots absorb slight moisture and add an earthy aroma.
7. 7 Once set, the mishti doi should be thick, creamy, and hold its shape. Refrigerate for at least 2 hours before serving cold, garnished with saffron strands and chopped pistachios.