Pour milk in a deep bottom pan and lightly heat it up. Turn off the stove
Mix molten jaggery. You can also add caramelised sugar. To make, add sugar in half a cup of water and keep stirring until it turns golden-brown. Keep stirring continuously to avoid burning the mixture
Add the sugar mixture in the milk
Boil the mixture and reduce it. Keep stirring occasionally
Once the mixture is slightly reduced, mix half a teaspoon of powdered cardamom
Reduce it further, take it off the heat, and let it cool until it’s lukewarm
Beat the curd properly
Add to the milk mixture and stir until it dissolves
Pour it into the earthen pot or glass bowl
Cover properly with foil or use an airtight lid
Keep it in a warm place for 15 hours or more. Warmer temperature helps Misti Doi set faster