For Mishti Doi2 1/4 cups full fat milk1/4 cup milk powder1/3 cup sugar3 tbsp hung curds (chakka dahi)For mishti doiTo make mishti doi, in a small bowl whisk the hung curd and keep aside.In a deep no-stick pan, add sugar and caramelize it, it will take approx. 5 minutes.Add cup milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Now add the remaining milk and milk powder, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.Switch off the flame and keep aside to cool slightly.Meanwhile apply little thick whisked curd along the sides of the earthen pot using a brush.Once slightly cooled, add the whisked curd and whisk well.Now transfer the mishti doi mixture into an earthen pot and cover it completely using an aluminum foil after which also cover with a cloth.Allow it to rest in a warm place for about 10 to 12 hours, then refrigerate for 1 hour.Serve the mishti doi chilled.tips to make mishti doiYou can also cow milk to make mishti doi but full fat buffalo milk makes the mishti doi thick, creamy and luscious.Do not open or touch the clay pot in between resting time otherwise the dahi will not set properly.Instead of clay pot you can other vessel to set mishti doi.Instead of sugar you can use jaggery to make mishti doi.In summer mishti doi can set within 7-8 hours but in winters it takes about 10-12 hours to set, thats the reason to rest it in a warm place like cupboard or oven.Tarla Dalal's Social Media Links Tarla Dalals Recipes, Health and Food Articles Website | https://www.tarladalal.com Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
