Steamed Curd with Kiwi

When classic mishti doi gets a fruity facelift! Desserts don’t always have to be rich to be indulgent. This Steamed Curd with Kiwi is proof that subtle can be stunning. Inspired by Bengal’s beloved bhapa doi, this version keeps the silky texture and creamy sweetness, but adds a burst of freshness with sliced kiwi. It’s light, elegant, and just the right amount of sweet, perfect for winding down a meal or charming your guests at a dinner party.

Ingredients:

Thick curd (hung curd or Greek yogurt) – 1 cup

Condensed milk – ½ cup

Fresh cream – 2 tbsp (optional, for extra richness)

Green cardamom powder – a pinch

Shalimar's Chef Spices Chat masala powder 1/4 tsp

Kiwi – 1, peeled and sliced

Sugar – 1–2 tbsp (adjust to taste)

Chopped pistachios or mint – for garnish

A few drops of vanilla essence (optional)

Method:

Prepare the Curd Mixture:

In a bowl, whisk together thick curd, chat masala, condensed milk, sugar, and cream until smooth.

Add cardamom powder or a touch of vanilla if desired.

Pour the mixture into small ramekins or a shallow steel bowl.

Steam the Curd:

Cover each ramekin with foil or place the bowl in a steamer.

Steam for 15–20 minutes on medium heat until the curd sets firmly.

Let it cool completely, then refrigerate for at least 2 hours.

Add the Kiwi:

Before serving, top with sliced kiwi and a sprinkle of pistachios or mint.

Serve chilled.

Serving Suggestion:

This dessert is best served in individual cups or glass jars for that boutique feel. You can also drizzle with a little honey or kiwi puree for added drama.

-Recipe & Picture Courtesy: Susmita Mitra