Directions

Whisk together the hung curd, condensed milk, fresh cream, green cardamom powder, and dried pureed cranberries, and set aside.
Pour mixture into silicone moulds / matki, or another mould of choice.
Prepare a food steamer by filling the lower deck with water and bringing the water to a boil.
Next, place the filled moulds in the upper deck of steamer and close the lid. Allow the mishti doi to steam for 20 minutes.
After removing from steamer, refrigerate the cranberry mishti doi overnight or for 8 to 10 hours.
Garnish the cranberry mishti doi with chopped cranberries and serve chilled.