Take 3 cup curd and squeeze the water from it.

Rest for 2 hours or until the water drips out completely.

Take the hung curd in a bowl and whisk it smooth and creamy.

Add 1 cup mango pulp, 1 cup condensed milk and mix well.

Also add ½ tsp cardamom powder and a pinch of saffron food colour. Mix well.

Transfer the mixture to the bowl lined with baking paper.

Steam for 20 minutes, or until the curd thickens completely.

Refrigerate for 4 hours or until it sets completely.

Finally, cut the Mango Bhappa Doi Recipe and garnish with pistachios.