If you are using homemade curd or skimmed curd, hang the curd in a thin cheesecloth or cotton cloth. I showed it just for your reference and actually, I used full-fat curd.

For full-fat curd and Greek yogurt, please skip the above step.

Soak 2 pinches of saffron strands in a tbsp of warm milk.

Take two cups of curd or yogurt in a mixing bowl and add 1.5 cups of sweetened condensed milk.

Use a whisk or a hand mixer(in low speed) to beat it very well.

Add a half cup of milk and whisk again.

Next, add the saffron milk and a 1/2 tsp of cardamom powder. Stir them in.

Fill katoris(small steel cups) with 3/4th of the doi mixture. Cover with a foil. The foil prevents bhapa doi from drying up. You can use small plates to cover the cups. I suggest not to use mud pots because the moisture would be extra absorbed from the doi and leads to dried doi.

Heat water in a steamer up to the mark of one inch.

Place a trivet or stand and keep the filled cups. Steam for not more than 20mins in low heat.

Once done, remove the foil cover, let cool, keep refrigerated. Serve chilled.

Preheat the oven to 180C (350F). Pour water in a tray, keep a stand or trivet in it.

Fill a right-sized oven-safe bowl with the doi mixture and cover with foil. Place this bowl in the water bath(double boiling inside the oven).

Cook for 20mins. Overcooking makes thick non-smooth doi.

Remove from the oven, let cool and chill it in the refrigerator for atleast an hour. Serve chilled.

In a microwave-safe bowl or glass fill the doi mixture and cook on medium power(I kept at power level 5) for 5mins. DO NOT USE FOIL INSIDE MICROWAVE. You can keep the bowl open.

Let cool, keep refrigerated and serve chilled.