1. If making hung curd from regular curd or yogurt, pour 4 cups of yogurt and drain in a muslin cloth of all the moisture and excess water.
2. Just place the yogurt in a strainer, lined with a muslin cloth. The strainer should be over a bowl to catch the dripping moisture.
3. Keep this in the fridge for a few hours or even overnight.
4. The thick curd left is what you need.
5. (You can use the drained whey to make paratha dough, in soups etc.)
6. You will need about 1 ½ cups of the thick, drained yogurt.
7. If using a fresh mango, peel, chop and puree a ripe mango in a blender jar to a fine puree. You will need about ½ cup.

8. If using saffron, then crush a few strands of saffron in a mortar and pestle.

   (You can soak the crushed saffron in a couple of teaspoons of water or milk too for a couple of minutes)

9. Transfer the hung, thick curd to a mixing bowl.
10. Add 1 cup condensed milk, ½ cup mango puree, the crushed saffron and ½ teaspoon of green cardamom powder.
11. Whisk well using a whisk or a thick wooden spoon. You need a lump free, smooth mixture.

TO STEAM MANGO BHAPA DOI

1. Grease and line the bottom of a 6-inch round pan with parchment paper. Grease the sides too for easy removal of bhapa doi after steaming.
2. Pour the curd mixture into the lined pan and smoothen the top or tap the pan to even out the mixture.
3. Cover with a piece of foil to seal the pan.
4. Bring a steamer with enough water to a boil.
5. Place a trivet in it.
6. Gently place the pan in the steamer, cover and steam cook on medium high for 30-40 minutes.
7. A toothpick inserted in center should come out clean.
8. Remove from steamer and let the bhapa doi come to room temperature.
9. Then place in a refrigerator for at least a couple of hours or even overnight to chill thoroughly.
10. Garnish with your favorite toppings like mango chunks, nuts etc. and serve up sliced.
11. Enjoy and Happy Eating!