Ingredients :

• 1 and 1/2 Cups        Hung Curd
• 400 grams               Condensed Milk
• 1 Cup                       Milk
• 1/2 tsp                      Green Cardamom Powder
• Chopped Almonds and raisins ( optional )

Instructions:

1. To begin with Bhapa Doi, firstly in a large pan whisk hung curd and condensed milk together till it is smooth and creamy.
2. Add milk  and whisk again till you see the froth appearing.
3. Add cardamom powder and handful of almonds and raisins , give it a quick stir again.

Making Bhapa Doi in a Pressure Cooker:

1. Preheat the oven at 180 degree C and meanwhile, take ramekins or earthen ware or any oven safe bowl in which you want to bake the curd. You can also bake it in a large baking tray and later cut into pieces.

2. Pour in the curd mix into the ramekins till the rim.

3. In a baking tray or a drip tray of the oven, place the filled ramekins and pour water in the tray till the ramekins are half immersed.

4. Place the tray in the oven and bake for 40-45 mins or till the toothpick inserted comes out clean. The baking tie may vary from oven to oven.

5. Take out the tray and let it cool. Once the ramekins are cool completely, garnish with chopped pistachios, strawberries or any fruit or nuts.

6. Refrigerate the Bhapa Doi for minimum 2 hours before use and serve it chilled.

Making Bhapa doi using the traditional steaming method:

1. Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl.
2.  In case the bowl is not having a lid, cover it with aluminum foil and tie with a string.
3.  Take a deep bottom vessel and place a stand inside.
4.  Pour hot water in the vessel and place the container/ bowl over the stand.
5.  The water should cover the â…” length of the container.
6.  Cover the Vessel with a lid and steam the Doi for 30 minutes on low flame.
7.  Once cooled open the lid and remove the container once it is completely cooled and open the cover. 
8. Refrigerate the Bhapa Doi for minimum 2 hours before use and serve it chilled.