Mishti Doi

Pour 1 L of full-fat milk into a thick-bottomed pot, bring to a boil, reduce the heat and simmer for 25–30 minutes, stirring often, until the volume reduces to about 700 ml.

In a separate dry pot, melt 60 g of sugar over medium heat into an amber caramel, being careful not to let it burn.

Pour the hot reduced milk into the caramel in small batches, stirring gently until fully dissolved, then add 120 g of date jaggery and stir it in.

Cool the milk mixture to just warm, about 40–43 °C, so it doesn't kill the culture, and whisk in 30 g of natural full-fat yogurt until smooth.

Divide the mixture among 5 small clay pots or glass dishes, cover loosely and leave in a warm, draft-free spot for 8–10 hours, without disturbing, until the yogurt sets.

Transfer the pots to the fridge for at least 2 hours to firm up the mishti doi, and serve cold.