Mishti Doi

Method

Boil the whole milk with jaggery, cardamom, cloves and cinnamon stick for 10-12 minutes until reduced slightly and the spices infuse well, stirring occasionally. Allow the milk to cool to approximately 45-50°C, then strain out the whole spices. Whisk the plain yoghurt with a splash of the warm milk to combine smoothly, then add this mixture back to the remaining milk along with the condensed milk, stirring gently but thoroughly. Pour the mixture into individual earthenware pots or a single clay vessel and wrap them in a thick cloth or blanket. Place in a warm location, yoghurt maker, or insulated cooler for 6-8 hours until the mixture sets to a custard-like consistency. Chill thoroughly in the refrigerator for at least 4 hours before serving.