Tricolor Bhapa Doi Shells

Prepare the Base: In a mixing bowl, whisk the full-cream milk and milk powder together until completely smooth and lump-free.

Add the thick yogurt, condensed milk, and cardamom powder. Whisk thoroughly until creamy and well incorporated.

Divide the base mixture equally into three separate bowls:

Whisk 2 tbsp of orange-carrot puree into the first bowl.

Whisk 2 tbsp of thick spinach puree into the second bowl.

Keep the third bowl plain.

Generously grease shell-shaped idli molds with melted butter. Pour the batters into separate molds, filling each dent roughly ¾ full.

Place the idli stand in a steamer. Cover and steam over medium heat for 15 minutes. Test by inserting a toothpick into the center; it should come out clean.

Allow the molds to cool to room temperature, then refrigerate for at least 1 hour until completely set. Carefully loosen the edges with a butter knife or small spoon to unmold.

Serve: Plate the orange, white, and green doi shells alongside crisp tricolor tuiles and serve chilled.