Bhapa Doi

Directions

1. Hang the yoghurt for 2 hours in a muslin cloth.
2. Slowly cook the milk over gentle heat in a thick bottom flattish kadhai for around 20-25 minutes. Keep stirring from time to time and let the cream (malai) clot on the top. Keep scraping the khurchan from the sides and adding it back in to the milk.
3. When the milk becomes thick, remove from fire and cool. When removing from the fire, add the saffron in to the milk.
4. Crush 4 almonds in to a rough paste. Add the hung yoghurt, thickened saffron milk and condensed milk.
5. Pour in to four serving containers (approx 250 ml size) and put in to a steamer for 9-10 minutes. Check if cooked by inserting a knife in the bhapa doi and it should come out clean.
6. If you don't have a steamer, fill water in a pressure cooker and put the containers inside on top of a platform so that the water doesn't come up to the container. Close the lid, but don't put on the whistle. Cook for 9-10 minutes.
7. Garnish the Bhapa Doi with Almond slivers (finely sliced almonds lengthwise)