Zainab Khanam
– 1 liter full-fat milk – 1/2 cup sugar (preferably jaggery or brown sugar for a richer taste) – 1/4 cup water – 2 tbsp full-fat yogurt (for the culture)
Bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom. Reduce the heat and simmer until the milk thickens.
Heat the sugar and water over medium heat. Let the sugar melt and turn golden brown. Once caramelized, add a few tablespoons of hot water to loosen the caramel and stir.
Slowly add the caramelized sugar to the thickened milk and stir well until it's fully dissolved. Let this mixture cool down to room temperature.
Once the milk mixture has cooled, add the 2 tablespoons of yogurt. Stir gently to mix. This is what will ferment the milk into yogurt.
Let it set in a warm place for about 6-8 hours or overnight until it thickens and turns into yogurt.
Refrigerate the Mishti Doi for a couple of hours to chill. Garnish with a sprinkle of cardamom or nuts for extra flavor.