Take the sour curd (can be a day old) and hang it in a cheesecloth for a minimum of one hour.
Take the cardamoms and milk and cook it for about 20 minutes or till the milk is half the quantity you started with and it’s thick. Remove from heat once done.
Caramelise the sugar till it’s golden. If you like your Mishti Doi extra sweet, you can add ¼ cup extra sugar.
Once the sugar caramelizes, add ½ the milk to it, and cook on low heat till the caramel dissolves.
Now mix this with the remaining milk, making sure no more caramel remains.
Open your hung curd, remove 1 tbsp from it, and add the remaining to a clay pot or you can also use Stahl’s Artisan Steel Tope. Spread this well.
Add some of the milk to the leftover Dahi, mix it and pour this back into the milk and mix it all well. Now transfer this into the ready pot. Cover with a lid.
Let this rest in a warm place for 3-4 hours. If it’s already cold where you are, place it inside a microwave or turn your oven on for just 5-7 minutes, turn it off and let it rest there. After 4 hours transfer it to the fridge overnight.