Bengali Mishti Doi (Sweet Yogurt)

In a heavy-bottomed pan, heat the milk over medium heat. Bring it to a gentle boil, stirring occasionally to prevent sticking.

Reduce the heat and simmer the milk until it thickens to about two-thirds of its original volume, stirring frequently to avoid burning. This should take about 20-25 minutes.

Meanwhile, in a separate small pan, melt the jaggery or brown sugar on low heat until fully dissolved and slightly caramelized, forming a rich amber syrup.

Strain the caramelized syrup through a fine sieve to remove impurities, then add it to the thickened milk while stirring well to blend the caramel flavor evenly.

Remove the milk mixture from heat and let it cool to lukewarm temperature (around 40°C or 104°F).

Whisk the plain yogurt to smooth consistency and then mix it thoroughly with the cooled milk mixture.

Pour the mixture into earthenware pots or small bowls. Cover them with a clean cloth.

Allow the mixture to ferment in a warm place for 8-12 hours, or overnight, until it sets into thick, creamy yogurt.

Refrigerate the set Mishti Doi for at least 2 hours before serving chilled.