In a muslin cloth lined colander, pour the yogurt and then gather the ends of the cloth and squeeze the excess water out from the yogurt. Tie this cloth in the kitchen faucet or any knob to let the all the water drip out of the yogurt. This step is optional, but doing so makes the Mishti doi more creamy.

In a heavy bottom pan, combine the milk and the heavy cream and bring it to boil. Let it simmer in low heat until they get thicker and reduced (for about 20 mins).

Now add the crushed jaggery and mix it well. Now you would see that the milk gets a pale golden color.

Turn off the flame and let the mixture cool down to lukewarm temperature.

Remove the yogurt from the cheese cloth and add it to this milk mixture.

Whisk it well so the yogurt is distributed evenly and well mixed.

Now pour it into individual clay pots or ramekins and cover it with aluminum foil. Place it in a warm spot and let it ferment for about 12 hrs. This yogurt takes longer to ferment than the regular unsweetened yogurt.

Once set refrigerate it and then serve cold. It could be refrigerated for up to a week.