Servings: 4
Difficulty: Easy

Ingredients

• 800g (or 2 containers) yogurt (dahi)
• 1 tin condensed milk

Directions

Hung yogurt

The recipe calls for yogurt that has been hung (made into yogurt cheese). During Indian summers, hang in the fridge for 6-8 hours. You can put muslin in a sieve over a bowl to collect the water.

Whip the yogurt. Mix in the condensed milk well. Pour into a ovenproof dish, the taller the better.

Place dish into a pressure cooker with about 2-2.5 inches of boiling water. Put the cooker lid on without the whistle, for exactly 20 mins .

Carefully remove, and very gently pour any water you see on top (it will be there for sure). Cool completely and refrigerate till chilled. It cuts well once fully chilled.

Tips

You may add ground cardamom and saffron for a desi taste, or vanilla if you like. I make it plain.

Once cool, you may whip it gently and make bhaapa doi cheesecake or then use it as a base for umpteen types of desserts.