Mishti Doi

Pour the full-fat milk into a heavy-bottomed pan and bring to a boil over medium heat, stirring occasionally to prevent scorching at the bottom.

Once boiling, reduce heat to medium-low and simmer the milk, stirring frequently, for 20–25 minutes until it reduces to about 750 ml. The milk should thicken slightly.

Add sugar to the simmering milk and stir until dissolved. Continue to cook for 5 more minutes.

Remove from heat and add the nolen gur (date palm jaggery). Stir until completely dissolved. The milk will turn a beautiful caramel-brown colour from the jaggery.

Allow the sweetened milk to cool to lukewarm temperature (around 40–45°C). It should feel warm but not hot when you dip your finger in — this is critical for the yogurt culture to work.

In a small bowl, whisk the plain yogurt starter until smooth. Add 2–3 tablespoons of the warm sweetened milk to the yogurt and mix well.

Pour this yogurt mixture back into the remaining warm sweetened milk and stir gently to combine.

Pour the mixture into earthen pots (matir bhaar) or small ceramic bowls. Earthen pots are traditional and help absorb excess moisture, giving a firmer set.

Cover loosely with a cloth or lid and place in a warm spot (around 30–35°C) for 6–8 hours or overnight to set.

Once set, the mishti doi should be firm, smooth, and slightly wobbly. Refrigerate for at least 2 hours before serving.

Serve chilled directly in the earthen pots.