Set a steamer with 2-3 inches of water. Cover and allow the water to come to a boil. Keep 4-6 small earthen pots (100-150 ml) or kulhads ready along with 4 squares of aluminium foil to cover them later.

Meanwhile prepare the bhapa doi mixture.

In a large bowl, whisk the hung yogurt until smooth. Add the whole milk and condensed milk and whisk until you get a smooth mixture.

Sprinkle saffron powder and whisk till the mixture is uniformly golden coloured.

Divide this equally between 4-6 pots. Seal this well with squares of aluminium foil.

Place in steamer carefully. Cover the steamer with a lid and steam for 20 minutes. When done, the bhapa doi with be set like a pudding.

Garnish with 1-2 strands of saffron and refrigerate this for 3-4 hours or overnight.