Mishti Doi (Bengali Sweet Yogurt)

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1. 1Step 1: Drain the hung curd or thick yogurt in a strainer set over a bowl for 30 minutes to remove excess water.
2. 2Step 2: Bring the whole milk to a boil in a heavy-bottomed pan over medium heat, stirring now and then, then reduce the heat to low-medium and simmer, scraping the solids from the sides back into the milk, until it reduces to about 800 ml (roughly one-third to one-half of its original volume if you prefer it thicker), about 20 to 30 minutes.
3. 3Step 3: Spread the sugar in an even layer in a wide pan over low heat and leave it undisturbed until it melts and turns golden brown, about 6 to 8 minutes. Stop at golden brown, as dark caramel turns bitter.
4. 4Step 4: Slowly ladle about 1 cup of the warm reduced milk into the caramel while stirring, taking care as it bubbles, until the caramel fully dissolves. Stir this mixture back into the remaining milk, then add the condensed milk and saffron if using.
5. 5Step 5: Let the milk mixture cool until it is just warm to a finger, about 5 to 8 minutes; it should not be hot.
6. 6Step 6: Whisk the drained curd until smooth, then gradually whisk in the warm milk mixture until fully combined.
7. 7Step 7: Pour the mixture into earthen pots, clay bowls or a handi, cover with a lid or foil, and keep in a warm, undisturbed place for 6 to 12 hours until it sets firm and holds its shape when tilted. Setting takes longer in cold weather.
8. 8Step 8: Refrigerate the set yogurt for at least 2 to 4 hours, then serve chilled, garnished with chopped pistachios.