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Ingredientes
Direcciones
- Hang the yoghurt for 2 hours in a muslin cloth.
- Slowly cook the milk over gentle heat in a thick bottom flattish kadhai for around 20-25 minutes. Keep stirring from time to time and let the cream (malai) clot on the top. Keep scraping the khurchan from the sides and adding it back in to the milk.
- When the milk becomes thick, remove from fire and cool. When removing from the fire, add the saffron in to the milk.
- Crush 4 almonds in to a rough paste. Add the hung yoghurt, thickened saffron milk and condensed milk.
- Pour in to four serving containers (approx 250 ml size) and put in to a steamer for 9-10 minutes. Check if cooked by inserting a knife in the bhapa doi and it should come out clean.
- If you don't have a steamer, fill water in a pressure cooker and put the containers inside on top of a platform so that the water doesn't come up to the container. Close the lid, but don't put on the whistle. Cook for 9-10 minutes.
- Garnish the Bhapa Doi with Almond slivers (finely sliced almonds lengthwise)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.18g | 18% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 192mg | 8% |
| Potassium 635mg | 18% |
| Total Carbs 40.39g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.52g | 28% |
| Protein 14.05g | 22% |
