Kesari coconut Mishti doi Recipe

In a heavy bottom vessel or Kadhai heat 2 cups of milk. Bring the milk to a boil and then reduce the flame.

Let the milk simmer in low flame and keep stirring it continuously.

As the milk reduces, the milk solids stick to the sides, keep scraping it off and mixing with the simmering milk.

Once ¼th of the milk has reduced add, coconut milk,10- 15 strands of Kesar. Stir well. Remove from heat and keep it aside.

Heat another Kadhai, keep the flame low and add 2 tbspn sugar. The sugar melts really quick, so keep stirring the sugar.

Gradually the sugar melts and will turn golden brown. (Do not over cook the sugar as it can get burnt.) At this stage pour the reduced milk into the kadhai and stir well. (On pouring the milk the extremely hot sugar suddenly cools down and hence solidifies. Do not worry, stir constantly and gradually it will melt and mix with the milk.)

Add ¼th tspn Cardamom Powder and stir well for another minute. Remove from flame and let it cool slightly.

The milk should be lukewarm, such that when you dip your finger, it should be comfortable but hot at the same time.

Now add 2 tbspn curd and mix well. Pour the contents into the vessel you would like to set the curd in. Cover it and keep it aside for 7 - 8 hrs. After 7 - 8 hrs, once the curd is set, refrigerate for 1 hr. Chilled Mishti Doi tastes Amazing ! ENJOY...