Kolkata Mishti Doi

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1. 1Step 1: In thick bottomed pan add 1/4th Cup of Sugar and about 1/8th Cup of water.
2. 2Step 2: At medium heat combine the sugar and water. Make sure there is no sugar crystals on the side of the pan.
3. 3Step 3: Turn the heat to medium. Once the sugar is dissolved and the mixture comes to a boil and you see bubbles, DO NOT STIR anymore.
4. 4Step 4: Keep a close watch. In a few minutes the water will evaporate and sugar will caramelize. To get uniform color gently swirl the pan.
5. 5Step 5: Stop the process as soon as you see the brown liquid, by taking pan off the heat for a minute.
6. 6Step 6: Once the sugar has caramelized, reduce heat to low.
7. 7Step 7: Slowly add a little evaporated milk and stir with whisk. The milk will swoosh and steam so be careful.
8. 8Step 8: Gradually add rest of the milk and mix well at low heat until you get the uniform coloring. Around 5 minutes.
9. 9Step 9: Now switch off the heat, wait for a 5 minutes and add 1 Cup of thick Yogurt. Mix well.
10. 10Step 10: Add 2 Tbsp of Condensed milk and mix to get a smooth caramel colored thick liquid.
11. 11Step 11: Pour it out in oven safe containers.
12. 12Step 12: Pre-heat oven to 200F (bake mode). Put the yogurt containers in the oven for almost 2 hrs at that temperature.
13. 13Step 13: Chill in refrigerator for 3-4 hrs. Serve cold.
14. 14Step 14: In a deep thick bottomed pan, add 3 Cups of Whole Milk. Let the milk come to a boil. Simmer for around 30 minutes to reduce the milk and make it thicker. Ideally you should reduce 3 Cups Milk to 2.5 or 2 Cups.
15. 15Step 15: Add 1 Cup of Milk powder to the milk and stir until smooth. Let the milk come to a boil. This makes the milk thick and creamy.
16. 16Step 16: If you don't have Milk Powder you can skip it. You can also add about 2-3 Tbsp of Condensed milk to the milk to get a creamier texture.
17. 17Step 17: In thick bottomed pan add 1/4th Cup of Sugar and about 1/8th Cup of water.
18. 18Step 18: At medium heat combine the sugar and water. Make sure there is no sugar crystals on the side of the pan.
19. 19Step 19: Turn the heat to medium. Once the sugar is dissolved and the mixture comes to a boil and you see bubbles, DO NOT STIR anymore.
20. 20Step 20: Keep a close watch. In a few minutes the water will evaporate and sugar will caramelize. To get uniform color gently swirl the pan.
21. 21Step 21: Stop the process as soon as you see the brown liquid, by taking pan off the heat for a minute.
22. 22Step 22: Once the sugar has caramelized, reduce heat to low.
23. 23Step 23: Slowly add milk and stir with whisk. The milk will swoosh and steam so be careful.
24. 24Step 24: Gradually add rest of the milk and mix well at low heat until you get the uniform coloring. Around 5 minutes.
25. 25Step 25: Now switch off the heat and wait for few minutes(5-8 minutes) until milk is not steaming hot. Add 1/2 Cup of thick Yogurt. Mix well.
26. 26Step 26: If you don't have Oven: Wrap the bowls in a cloth or kitchen towel and put it on a Tawa or inside a Dekchi on very low heat. Yogurt should set in 2-4 hrs.
27. 27Step 27: Chill in refrigerator and serve cold.