Preparing hung curds- Line a sieve with a cotton cloth/ cheese cloth and pour the curd over it. Keep a deep vessel under it to collect the whey. Tie the corners of the cloth and squeeze out excess water. Let it hang over the sink for an hour or so. You will find that the curd has turned thick and creamy.
In a pan, take sliced strawberries and mix 1 tsp of powdered sugar. Heat the mixture on a low flame. After about 3-4 minutes you will find the strawberries getting soft. Switch off the heat and allow to cool.
Puree the cooled mixture and set aside.
In a large bowl mix the hung curds, condensed milk and fresh cream together, until it is well combined. Divide this into two portions.
Take one portion and mix in the strawberry puree. Pre heat the oven at 180 degrees for 10 minutes.
Grease four ramkins / muffin molds.
Pour alternate layers of plain and strawberry flavoured yogurt into the greased ramkins. Fill about 3/4th of each ramkin.
Take a large tray, to place the ramkins in. Pour hot water into the tray , such that the ramkins are about half immersed.
Place the setting carefully in the pre heated oven and bake at 150 degrees for about 20-25 minutes. [ Until the top is springy to touch/ wobbly]
Allow to cool and then refrigerate for an hour. Serve chilled.
1. Oven temperature and time may vary. Bake just until the top looks 'set'. Over baking will make the Bhapa doi lose its creamy texture. But don't worry, in case you baked it longer, it will still taste great [very similar to another bengali classic - 'Sandesh'].
2. One(1) cup of curd gave me 1/2 a cup of hung curds. In case your quantity varies, don't worry. Just add equal amount of condensed milk and half the amount of fresh cream. This will take care of the texture.
3. You can experiment with different flavours. I have tried it with mixed fruits and also nuts. This is quite a versatile recipe and you can have fun with it.
4. Make it more interesting with some colourful ramkins [the bake and serve kind].