Shaswati 
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for 8-10 serving / for two 200 ml pots
For caramelized sugar
Sugar (white) – ¼ cup
Water – 2 tbsp
For the malai mishti doi
Full fat Milk – 750ml
Curd – 4 tbsp
Caramelized sugar
How to make Malai Mishti Doi
1. Prepare the caramelized sugar, place the sugar in a preheated pan. Cook the sugar over low to medium heat until it turns a light brown color.
2. Once it reaches the desired color, add 2 tablespoons of water to prevent it from burning. Turn off the heat and set the caramelized sugar aside.
3. In a separate pot, pour 750ml of full-fat milk and heat it until it reduces by half. While the milk is boiling, add freshly ground cardamom for flavor.
4. Once you see a layer of “malai” (cream) forming on the milk and it has reduced to half its original volume, it’s ready.
5. Now, mix the caramelized sugar into the milk and let it cool to lukewarm.
6. If using clay pots, add 2 tablespoons of raw curd (yogurt) to each pot. Carefully fill each pot with the milk mixture.
7. Cover the pots with lids, plates, or aluminum foil. Leave them in a warm place to ferment overnight. This allows the yogurt cultures to work their magic.
8. The next day, your Caramelized Malai Mishti Doi will be ready.
9. In Bengal, it’s often enjoyed during lunchtime, but you can savor it anytime you like.
Enjoy your delicious homemade Caramelized Malai Mishti Doi!
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Read it in Bengali মালাই মিষ্টি দোই
