Rose Bhapa Doi

1: Tie yogurt in a muslin cloth over a sieve and put some weight on it for 30 minutes so that excess water can drain from it.

2: Whisk the hung curd, condensed milk, rose essence, cardamom powder, and pink colour until smooth.

3: Pour into a 5-inch tin lined with parchment paper.

4: Place it in a steamer covered with foil on medium heat for 18-20 minutes until set.

5: Cool to room temperature and refrigerate for a few hours.

6: Garnish and serve cold.