Saffron and Cardamom Bhapa Doi
Ingredients
- 400 gPlain Greek yogurt (drained)
- 300 gWhole sweetened condensed milk (as is)
- 50 mlWhole milk (at room temperature)
- 1 tspCardamom powder (powdered)
- 1 pinchSaffron (infused in milk)
- 20 gRoasted salted pistachio (crushed)
Method
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.
- 1
Strain the Greek yogurt through a fine mesh sieve or cheesecloth for 10 minutes to remove excess whey. We want a dense texture.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator, covered with film to prevent it from absorbing odors.
