Ingredients ✨½ cup yogurt/curd ✨2 cups full fat milk ✨6 tbsp jaggery powder Method 1. Pour yogurt over a muslin/cheese cloth and let it hang till all the extra water is drained out. You'll be left with 1/4th cup hung curd. 2. Now, take milk in a heavy bottomed saucepan set over medium heat till the milk comes to a boil. After the milk comes to a boil, simmer it until it reduces to 1 cup in quantity that is, half of the original. 3. Take the milk off the heat and let it cool down a little until its lukewarm and you can comfortably put your finger into it. Add jaggery powder and whisk well to dissolve it properly. 3. Take 2 tbsp hung curd in a bowl and mix it really well until its nice and smooth. Then, add a little amount of the milk jaggery mixture to it. Whisk until no lumps remain. Make sure that your milk has not cooled down completely by this stage. 4. Gradually, pour the rest of the milk mixture over it while continuously whisking so that the mixture is homogeneous and smooth. 5. Spread a thin layer of the remaining yogurt around the insides of earthen pots and pour the above mixture in it. 6. Cover it with foil paper and let it rest at room temperature for 4-6 hours or till it sets. 7. Once the Mishti Doi sets completely, refrigerate it overnight and serve chilled. Tips while making mishti doi 1.Don't wait for the milk to come to room temperature. After you take it off the heat, add the jaggery while its still warm. 2. Use full cream milk for a better and creamy result. 3. Set it in a cool dry place with some shade. The time of setting will vary depending on the seasonal conditions as well. It takes longer for the curd to set in winters. 4. If the mixture looks lumpy, you can sieve it and carefully add to the earthen pot.