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It’s creamy, refreshing, and perfect for the summer, this Mishti Doi recipe is a delight in every bite 🥰🤌I’ve been wanting to make it ever since I saw it on @snehasinghi1’s feed, and I am absolutely in love with this classic Bengali dessert 🫶❤️ Try it, and you won’t be stopping at one bowl for sure🥰
Ingredients
✨1 litre or 4 cups full fat Milk
✨3/4 cup Sugar
✨3/4 cup hung curd
✨A few saffron strands

Method
1. Pour milk in a kadhai. Add a few saffron strands and heat for around 10 minutes till it is reduced to around 800ml. Once reduced, remove it from heat, cover and keep aside.
2. While the milk is cooling, spread sugar in a saucepan and heat on low-medium heat. Let it cook undisturbed till the sugar melts and starts to caramelise.
3. Once you get a nice, amber caramel, add in 1 cup of the previously heated milk and cook while continuously stirring.
4. Keep stirring till the entire caramel melts into the milk.
5. Add this mixture to the remaining milk and heat for another 2 mins.
6. Pour the entire milk mixture onto the hung curd and whisk well till everything is nicely combined.
6. Take an earthen pot and coat a thin layer of yogurt in it.
7. Add the milk mixture in it and cover it with a lid or foil. Keep it in a warm place for a few hours and then refrigerate 4-6 hrs or overnight.

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