Put sugar and cardamoms in 1 litre milk and boil on low flame. Boil milk until
it remains 3/4 kg and it gets brownish in color. Transfer it in a pot and cool
on room temperature. Then add condensed milk and yogurt (that you packed in
cloth) to the milk. Sift the mixture with a thin sieve thrice in order to amalgamate milk, yogurt and condensed milk very well together. You can also sift it with batiste
Put this mixture into a kneading platter.
Now fill water into a large saucepan. Place the platter over the water-filled
pan. Do not fill water up to the brim as while cooking it can jump into the
platter. Cover the platter with a pot now.
Now cook it for 40 minutes on low flame. It will be cooked on steam. Check it
after 40 minutes.
To check it, penetrate a knife and remove. If knife is clear, it is ready.
And if even there are hints of milk on the knife, cook it for 10 more minutes at
When it is cool, cut it into square pieces.
Dahi Meethai is ready.