Mix hung curd and condensed milk in a bowl, make sure no lumps are left

Boil water in a deep vessel, keep ring and stand now remove half mixture to the side, add Mango pulp mix well and keep it in the vessel for steaming for 15 mints on medium flame

Add rose syrup to rest of the sweet curd mixture mix well and layer above the mango doi after 15 mints, now let it get nice steam for ½ hour on low flame

Demould the Bhapa Doi and keep in freeze for 2 hours, serve chilled, I've made sugar bowl for garnishing