Step 1: Prepare Makhana and Cashew Mixture for Fruit Custard

Heat a pan on medium flame. Add 1 cup of makhana and roast until they become crunchy, about 3-4 minutes. Transfer the roasted makhana to a bowl. Add 1/4 cup cashews and a few saffron strands to the bowl. Pour 1.5 cups of hot milk over the makhana and cashews. Cover and let it soak for 30 minutes to soften.

Step 2: Blend the Soaked Mixture

After 30 minutes, transfer the soaked makhana, cashews, saffron, and milk mixture into a blending jar. Blend until smooth and creamy.

Step 3: Prepare Fruits for Fruit Custard

In a large serving dish, add the chopped fruits: 1 diced apple, 1/2 cup halved green grapes, 1 small segmented orange, 1/4 cup pomegranate arils, 1/2 cup diced mango, and 1 sliced banana.

Step 4: Assemble and Sweeten Fruit Custard

Pour the blended makhana and cashew mixture over the chopped fruits in the serving dish. Add 1/2 teaspoon of cardamom powder and 2-3 tablespoons of honey (adjust to taste). Mix all ingredients thoroughly until well combined.

Step 5: Chill and Serve Fruit Custard

Cover the fruit custard and refrigerate for at least 1-2 hours until thoroughly chilled. Serve in individual bowls, garnished with extra fruit pieces and rose petals if desired.

Step 6: Prepare Hung Curd for Mishti Doi

Place a sieve over a bowl. Pour 1 cup of curd into the sieve. Let it sit for 1-2 hours (or overnight in the refrigerator) to drain excess water, resulting in thick hung curd.

Step 7: Reduce Milk for Mishti Doi

Heat a large kadhai (wok) on medium flame. Add a splash of water to the bottom of the kadhai to prevent the milk from sticking. Pour 1 liter of full cream milk into the kadhai. Bring the milk to a boil, then reduce the flame to low-medium. Continuously stir the milk, scraping down the sides, until it reduces to about 70% of its original volume and thickens, which takes approximately 15-20 minutes. Turn off the gas and continue stirring occasionally while it cools to a warm temperature (you should be able to comfortably touch it with your finger) and to prevent malai (cream) from forming on top.

Step 8: Prepare Jaggery Syrup

In a separate small pan, add 1 cup of broken jaggery pieces and 1/4 cup of water. Heat on low flame, stirring until the jaggery completely melts and forms a smooth syrup. Do not overcook or caramelize it too much.

Step 9: Combine Milk, Jaggery, and Cardamom

Once the milk is warm (not hot), strain the melted jaggery syrup into the milk mixture to remove any impurities. Add 1/2 teaspoon of cardamom powder. Whisk well until everything is thoroughly combined and frothy.

Step 10: Add Hung Curd and Mix

Add 2 tablespoons of the prepared hung curd to the warm milk and jaggery mixture. Whisk vigorously for 1-2 minutes to ensure the hung curd is fully incorporated and the mixture is frothy. This step is crucial for proper setting.

Step 11: Set Mishti Doi

Take earthen pots (or any heat-safe containers). Smear a thin layer of fresh curd inside each pot. Pour the prepared Mishti Doi mixture into the pots, filling them almost to the brim. Cover each pot tightly with plastic wrap or foil paper and secure with a rubber band. Place the covered pots in a warm place (like inside a microwave or oven that is turned off) for 7-8 hours without disturbing them, allowing the doi to set.

Step 12: Chill and Serve Mishti Doi

Once the Mishti Doi has set (it will be firm), remove the plastic wrap. Refrigerate the Mishti Doi for 1-2 hours to chill thoroughly before serving. Enjoy the creamy and sweet Mishti Doi.

• For Fruit Custard: Roast makhana until crunchy. Soak makhana and cashews in hot milk for 30 minutes to soften. Use honey as a natural sweetener. Chill well before serving.

• For Mishti Doi: Add a splash of water to the pan before milk to prevent sticking. Stir milk frequently while boiling to prevent malai formation. Reduce milk to about 70% of its original volume. Ensure milk is warm (not hot or cold) when adding jaggery and hung curd for proper setting. Use earthen pots for best results as they absorb excess moisture, leading to a thicker doi. Do not disturb the pots during the 7-8 hour setting period. Chill after setting for 1-2 hours for a firmer texture.

• For Fruit Custard: Experiment with different seasonal fruits like berries, kiwi, or peaches. Add other nuts like almonds or pistachios for varied texture and flavor.

• For Mishti Doi: Try different types of jaggery (like date palm jaggery) for unique flavor profiles. A pinch of saffron can be added to the milk for color and aroma.