A. Hung curd : 1 and 1/2 cup
Keep the ordinary curd in a strainer or in a cotton cloth, water will get released automatically and hung curd will be ready. Take one kadai and add :
B. Sugar : 3 tbsp
C. Water : 2 tbsp
Stir it for 4 minutes till it get caramelized, with medium flame. Low the flame and add :
D. Full cream milk : 1/2 litre
With medium flame boil the milk, after it gets little thicker. Take some milk in a separate bowl & add:
E. Sugar : 3 tbsp and mix it with medium flame. Now add 2 tbsp milk powder in the other small bowl, mix well with milk and mix it in kadai & boil for 1 and 1/2 minute. Now take one bowl and add 4 tbsp hung curd. Whip it well. Now add the milk in this curd and mix well with hand whisk. Now pour this mixer in a soil handi(or any other pot). Now take a metal pot, cover it with towel, keep a food stand in the pot, keep the handi on it, and cover with towel. Now cover it and let it be steamed for 45 minutes with low flame. Keep the soil handi in normal freezer for 2 to 3 hours. Enjoy mishti doi.