Ingredients 

Method 

• I have used sugar, Mishti doi can also be made with palm jaggery / Nolen gur (depends upon the availability)
• Starter / yogurt used to set Mishti doi is comparatively more than what we use for setting regular curd
• Mishti Dahi will be take more time to set in cold climate. I have provided in my other blog all the tips and tricks to set Dahi (curd) in cold weather. Here is the >>link << for your ready reference.
• Sugar gets caramelize very quickly so keep stirring it and off the flame immediately once sugar has turned brown to avoid burning 
• Use only full cream milk to get a perfect thick Mishti doi
• Do refrigerate Mishti doi for couple of hours to make it more firm and chilled

Recipe Step-by-Step with Pictures:

• Boil full fat milk in a heavy bottom pan
  
• Once it boils add sugar and mix well
  
• Keep stirring continuously so that it doesn’t stick to the bottom
  
   
• Keep boiling the milk in medium flame until the quantity reduced to half
  
• Until then caramelise the sugar by melting it in a sauce pan/ tea pan
  
• In medium to low flame keep stirring the sugar until it turns brown.
  
  
  
  
• Add this caramelized sugar to the milk and boil for couple of minutes
  
   
• After adding caramelized sugar you will notice the milk will turn beautiful brown colour 
  
• At this stage switch off the flame and keep it to cool. The milk needs to be warm and not very cold before adding curd
  
• Take 2 tablespoons of curd, whisk it properly and mix it well with the milk
  
• Transfer it to an earthen pot or kullad (preferably) or if you do not have any earthen vessel you can definitely use any other utensil
  
• Cover the pot with blanket or towel and keep in warm place to set for at-least 8-10 hours
  
• After 8-10 hours our Mishti doi will be ready. Keep it in fridge for 2 hours to make it more thick
  
• Garnish with almonds or kesar and serve chilled