Mishti doi

It is impossible for someone to have grown up in Calcutta, and not love mishti doi. And I am no exception. Which is why I was in heaven, when a leading milk producer started making mishti doi. It was so popular that it would disappear almost as soon as it came on the shelves, but I learnt the art of hoaring it whenever I saw it. And then, it disappeared from the store, and I was returned to a Universe without mishti doi- one made even more unlivable because I had experienced it for an entire year!
So, when I saw a recipe for mishti doi, I decided to try it out, and it tastes pretty good.

Sugar 8-10 tbsp
Whole Milk - 1 ltr
2 -3 tbsp fresh curd
Butter- 1 tbsp
 
Method:
Heat the butter, and caramelize 7 tbsp sugar till the sugar turns dark brown but not black.
Add the milk and stir till all the caramel melts. Add 3 tbsp of sugar.
Boil the milk for 10-15 min till it thickens to 75% of it's original volume. Cool.
When the milk cools down, but while it is still lukewarm, add 2-3 tbsp of plain curd. Strain. Pour in a ceramic bowl and set overnight.
If the weather is cool, preheat oven for 2-3 mins, put the bowl in, and cover tightly with a lid. After 2-3 hrs, again preheat oven for a minute.(essentially, this wil set well only when kept in a v warm place).take out after 6 -8 hours.