Prepare curd with 1/2 liter of full fat milk. Check how to make curd.

Strain the curd using a muslin or a soft cotton cloth. Let the water drip from the curd. Keep it inside the refrigerator as it will take an hour for the water to drip completely from the curd. Keep it inside the refrigerator so that it will not turn sour. This is hung curd. If you use ready made hung curd, you can skip all these steps.

Boil another 1/2 liter of full fat milk until it reduces to half its quantity. Keep stirring otherwise the milk will get burnt.

Once the milk has reduced, turn off the heat. Let it become lukewarm.

Transfer the hung curd to a bowl. Add the reduced milk to the hung curd and mix well.

Add powdered jaggery (3/4 - 1 cup depending on the sweetness preferred). You can also add powdered sugar or powdered palm jaggery. Sieve jaggery before adding, so that there are no lumps.

Mix well until jaggery dissolves completely.

Transfer it to another vessel for steaming. Slightly tap to remove air bubbles.

Sprinkle pistachio or any nuts of your choice.

Bring water to boil in a steamer, place a plate/stand, then place the prepared mixture, cover it with a plate and steam cook for 15-20 minutes.

Once done, remove from the steamer. Let it cool completely. Then refrigerate overnight.

Serve bhapa doi chilled topped with more nuts and jaggery powder. Enjoy!