If using curd, separate the whey using a muslin cloth. If using sour cream, strain it with a filter.

Measure 3/4 cup of hung curd or sour cream.

Add condensed milk, mango puree, cardamom powder, and saffron; mix well.

Grease the baking pan with oil. Avoid ghee, as it might solidify after cooking.

Place parchment paper for easy unmolding.

Transfer the yogurt mixture into the pan.

Cover with aluminum foil

Add water to the idli pan, place the idiyappam plate, and set the baking pan on top.

Steam cook for 25-30 minutes, until a toothpick inserted comes out clean.

Set aside

Let it cool completely.

Refrigerate for at least 3 hours, then carefully unmold.

Top with mangoes and serve.