After having successfully made rasagullas at home, I was flying high. Abbas put me back on ground and assigned me another mission of making Mishti Doi at home. I love it when people demand some food to be prepared by me. After surfing a lot of Bengali recipes over the net, I came up with this version. After 2-3 trial and errors, the following measurements worked out best! It's very easy to prepare, only thing that needs utmost care is the right temperature of milk at which you need to add curd and shut it off to set.
Milk - 1/2 litre
Curd - 2 tbsp (I used Nestle Dahi)
Sugar - 4 tbsp
Water - 1 tbsp
1. Heat milk and 2 tbsp of sugar in a heavy bottomed pan till it reduces to almost half.
2. Heat remaining sugar and water in a separate pan till it attains a golden brown colour. Add this to simmering milk and boil for another 10 mins.
3. Strain and pour the milk into a bowl in which you want to set the Doi.
4. You need to add curd as the milk cools down and is luke warm. (If milk is too hot it will curdle, milk is too cold it will not set)
5. Close with a lid and place in a warm place overnight or till it sets. (Refrain from disturbing the bowl to check again and again. You may place the bowl in your oven with the lights on whole night.)