Prep Time: 1-1.5 hours
Cook Time: 21-25 minutes
- 1 cup Desi Natural Dahi
- 1 cup milk
- 1 cup condensed milk
- 2 tbsps pistachios, blanched and peeled
- 2 tbsps almonds, blanched and peeled
- Take Desi Natural Dahi in a large bowl, add milk and condensed milk and whisk till smooth. Strain this mixture through a cheese cloth if there are any bubbles or lumps.
- Fill the mixture into small clay pots.
- Heat 2-3 cups of water in a deep and wide non-stick pan.
- Cover each pot with a piece of aluminium foil.
- Once the water is hot enough, place the clay pots in it, cover the pan with a lid. Once the water begins to boil, reduce heat and cook for 15-20 minutes on medium heat.
- Meanwhile, thinly slice the pistachios and almonds.
- Switch the heat off, gently remove the clay pots from the pan, remove the aluminium foil and allow the bhapa doi to cool slightly.
- Garnish with sliced pistachios and almonds and serve warm or keep them in the refrigerator for 1 hour and serve chilled.
- You can sprinkle some sugar on top and burn it with a blow torch to give it a crème brulee touch. Or top it with fresh fruit puree and serve.
Chef’s tip- If you want to cook these in the oven then put some water in the baking tray, place the clay pots on it. Put the tray in the oven preheated to 180°C and bake for 20-25 minutes. Leave it for some time before taking it out and serving.