Hang curd in a muslin cloth and allow all the water to drip off for at least 2 to 3 hours.
Preheat oven to 180 degrees centigrade.
Fill your kettle and put it on to boil.
Blend yogurt and condensed milk together, using a hand blender or whisk.
Pour it into a bake proof bowl or 6 ramekins.
The bowl/ramekins need to be cooked in a water bath.
For water bath:
To create a water bath, place the ramekins in a large baking tray, and place in the oven. Very carefully fill the tray with hot water up to 3/4 height of the ramekins. Be careful not to burn your hands, or spill water into the curd.
Meanwhile soak the saffron strands in warm milk.
After 25 minutes, open the oven carefully and top the contents of each bowl with a little soaked saffron milk, and place one cardamom on top. Breaking the pod a little helps in releasing flavours.
Again bake for ten minutes.
Remove from the oven, cover with cling film and chill for few hours.
For best results chill overnight.
Recipe courtesy: Chitra Amma's Kitchen
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.