Saffron and Cardamom Bhapa Doi

A set cream, firm to the touch but melting on the spoon. The balance between yogurt acidity and condensed milk sweetness is highlighted by the warm scent of saffron.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 393
• Protein: 10 g
• Carbs: 49 g
• Fat: 17 g

Ingredients

• 400 g Plain Greek yogurt ( drained )
• 300 g Whole sweetened condensed milk ( as is )
• 50 ml Whole milk ( at room temperature )
• 1 tsp Cardamom powder ( powdered )
• 1 pinch Saffron ( infused in milk )
• 20 g Roasted salted pistachio optional ( crushed )

Instructions

1. Draining the yogurt

   Strain the Greek yogurt through a fine mesh sieve or cheesecloth for 10 minutes to remove excess whey. We want a dense texture.

2. Preparing the mixture

   In a mixing bowl, whisk the yogurt until smooth. Incorporate the sweetened condensed milk, whole milk, cardamom, and saffron. The mixture must be perfectly smooth and lump-free.

3. Steaming

   Pour into individual ramekins. Cover with parchment paper. Steam (or bake in a water bath) until the edges are set but the center remains slightly jiggly.

4. Resting and finishing

   Let cool to room temperature then refrigerate for at least 2 hours. The cold will finish setting the texture. Sprinkle with crushed roasted pistachios before serving.

Chef's tips

• Don't skip the draining, it's what gives that custard-like hold without using gelatin.
• The cooking must be gentle; if the water boils too hard, the texture will be grainy instead of smooth.

Storage

Can be kept for 48 hours in the refrigerator, covered with film to prevent it from absorbing odors.