Instructions

1. 01

   Simmer milk in a heavy-bottomed pan, stirring continuously, until reduced by one-third. This takes about 30–40 minutes.

   Use a wide pan for faster evaporation. Stir constantly to prevent a skin from forming and scorching at the bottom.

2. 02

   In a separate small pan, caramelize the sugar over medium heat until it turns deep amber. Immediately add a splash of warm milk to stop cooking, then pour this caramel into the reduced milk. Stir well.

   The caramel gives mishti doi its characteristic brown color and smoky-sweet depth — don't rush the caramelization.