In a Saucepan: Boil the milk & set aside
In another saucepan: take the measured amounts of sugar & water over the medium-low flame while stirring continuously so as to avoid the lumps & burning (to caramelise the sugar)
When it changes its colour to light brown then, add in the boiled milk to it very cautiously as it tends to splash out & cause severe burns & keep on stirring continuously, vigorously
Now, in the same heat- allow it to be cooked for at least 10 mins time & reduce a bit & then bring to a boil
At this point: Add in the Milk Powder & again keep on stirring continuously & vigorously to avoid lumps formation
Once done- Set aside to cool down to lukewarm
Once cooled down: Then whisk the hung curd in a separate bowl & whisk well
Now, once the Prepared Milk has cooled down to the desired temperature for incubating the Doi-
Mix it well with it & put it for the incubation by covering it with a lid for 10-12 hrs (overnight), to get set well- once set, Refrigerate the same for at least 2-3 hrs time before serving chilled. Enjoy the KOLKATA SPECIAL- MISHTI DOI
