4 cups Full fat milk
1 cup yogurt
1/2 cup Palm jaggery Brown sugar can be used in place of palm gur
1 teaspoon Cardamom powder

Step 1 - Strain the yogurt
Place a cheesecloth on a colander and pour the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for an hour.
Step 2 - Simmer and reduce the milk
Boil milk in a heavy-bottomed pot. Once it comes to a boil, reduce the heat and simmer the milk till the quantity boils down to half. This thickened milk will give a rich taste to the mishti doi.
Step 3 - Melt the Jaggery/Gur
Take a pan and add jaggery to it. Heat the pan on low heat to melt the khejur gur. Keep an eye on the pan and be patient. Keep stirring till the jaggery melts completely.
Step 4 - Mix the milk with jaggery
When the milkis lukewarmm (you should be able to dip your finger in it comfortably), add it to the melted jaggery and give it a good stir. If you mix very hot milk with jaggery, the milk will curdle.
Step 5 - Mix the hung curd with the jaggery and milk mixture
Take the hung yogurt out of the cloth to a bowl and whisk it. Then pour a little bit of the warm milk and jaggery mixture into the yogurt and whisk until it's smooth. Pour the entire yogurt mixture into the milk and whisk until you see no lump.
Step 6 - Prepare your pot
If you are using the earthen pot, then take some yogurt and spread the yogurt on the insides of the pot.
Pour the yogurt mixture into the pot and cover with a silver foil
Step 7 - Setting the misti doi
Heat your oven to 250 degrees F and place the mishti doi pot in the oven. After an hour, switch off the oven but don't remove the pot. Keep the light inside the oven turned on. Leave the container there for 8 hours.
Step 8 - Chill the gur misti doi
After 8 hrs, place it in the refrigerator to further set and cool down.