Bhapa doi (steamed sweet yogurt)

If using regular yogurt, drain it in a strainer in the fridge at least two hours until thick.

Stir the yogurt very well to remove lumps before adding any liquid.

Add the condensed milk and the cold or room-temperature milk, keeping back four tablespoons of milk.

Add the cardamom powder.

Warm the reserved milk, steep the saffron threads in it, cool to room temperature and add.

Mix very well and add a pinch of food color if using.

Divide into containers and cover each tightly with aluminum foil.

Steam in a steamer basket over boiling water, covered, on medium-high heat about 25 minutes.

Variation: steam in a pressure cooker on its insert or a steamer basket with an ordinary lid, or its own lid without the weight, water below the bowls, 20 to 25 minutes on medium-high.

Take off the heat, remove the foil and cool completely on the counter.

Refrigerate at least 4 hours before serving; it can be made two days ahead.