BHAPA DOI

BHAPA DOI

Rate this recipe

Bhapa Doi is a traditional Bengali dessert. It is a near cousin to the well-known mishit doi. But please don’t be confused. Mishti Doi is made by reducing the milk and then adding a culture to set it in a proper temperature in earthen pots to get the delectable dessert, whereas bhapa doi is a steamed sweet yoghurt. As the name suggests, ‘bhapa’ means steamed. The best thing about this dessert is that it’s made with only three ingredients and can be made any time, and believe me it’s always a show-stopper at every meal or parties. It’s such a luscious and soul satisfying dessert that your guests always get mesmerized by its taste.

This dessert can be baked in a bain-marie in the oven but I always do it the traditional way as we get silky and smooth texture, something to die for. I have to admit we Bongs have a sweet tooth with a sweet heart. Do try this heavenly, yum, sinful dessert and tell me how you like it. Happy cooking. Enjoy.

RECIPE FOR BHAPA  DOI:

Image of BHAPA DOI Ingredients:

  • 400 ml – Condensed milk
  • 200 ml – Full cream milk
  • 200 ml – Hung curd or thick curd, or Greek yoghurt (the yoghurt you use should not be watery as it would spoil the texture of the Bhapa Doi)
  • Fresh fruits or tinned cherries or dry fruits for garnishing
  • Any fruit coulis or fruit sauce if you prefer, as topping
  • Steamer for steaming (I used my dhokla steamer for this)

Image of BHAPA DOI Method:

  1. First of all, set up the steamer to steam by adding water to the steamer at the bottom and heating it up to the steaming point.
  2. Beat the curd with a whisk to a smooth texture then add condensed milk and mix lightly till it is well incorporated — make sure that it does not form bubbles in the mixture while mixing.
  3. Add milk and mix nicely to form an even mixture (at this stage you can add some chopped dry fruits to the mixture but I don’t prefer to spoil the nice silky texture of it so didn’t add any). If any bubbles are formed, even them out with the back of the spoon.
  4. Pour in a pre-greased bowl or a baking tin of whatever shape you want, cover the container with an aluminium foil tightly so that no water can enter the container.
  5. Steam in the steamer for 25 to 30 minutes in medium flame. Please take care and do not cook this on a big burner. Always choose a medium burner and take care of the flame, otherwise there will be a difference in the texture of bhapa doi.
  6. Once steamed, take it out carefully without shaking the container much, open the aluminium foil and check if it is set else cover again and steam it for few more minutes.
  7. Take it out remove the foil cover and let it cool down at room temperature. (At this point don’t be tempted to dig into it as it still has to set, in the refrigerator).
  8. After it has cooled down put it in the refrigerator to chill further for 5 to 6 hours.
  9. When it’s chilled properly, you can cut it into desired shapes or demould it and decorate it with fresh fruits or dry fruits or any fruit coulis and serve it with love to your loved ones. Enjoy!

Image of BHAPA DOINotes:  

  • The cooking temperature is very important for this dessert so always cook on low to medium flame.
  • The curd used should be thick, if the curd is watery or thin it would spoil the texture of the Doi when steamed. So always drain of the excess water by straining the curd and use the thick portion

Image of BHAPA DOI

BHAPA DOI
 
Author:
Recipe type: Desserts, Sweets
Cuisine: Indian
Ingredients
  • 400 ml – Condensed milk
  • 200 ml – Full cream milk
  • 200 ml – Hung curd or thick curd, or Greek yoghurt (the yoghurt you use should not be watery as it would spoil the texture of the Bhapa Doi)
  • Fresh fruits or tinned cherries or dry fruits for garnishing
  • Any fruit coulis or fruit sauce if you prefer, as topping
  • Steamer for steaming (I used my dhokla steamer for this)
Instructions
  1. First of all, set up the steamer to steam by adding water to the steamer at the bottom and heating it up to the steaming point.
  2. Beat the curd with a whisk to a smooth texture then add condensed milk and mix lightly till it is well incorporated -- make sure that it does not form bubbles in the mixture while mixing.
  3. Add milk and mix nicely to form an even mixture (at this stage you can add some chopped dry fruits to the mixture but I don’t prefer to spoil the nice silky texture of it so didn’t add any). If any bubbles are formed, even them out with the back of the spoon.
  4. Pour in a pre-greased bowl or a baking tin of whatever shape you want, cover the container with an aluminium foil tightly so that no water can enter the container.
  5. Steam in the steamer for 25 to 30 minutes in medium flame. Please take care and do not cook this on a big burner. Always choose a medium burner and take care of the flame, otherwise there will be a difference in the texture of bhapa doi.
  6. Once steamed, take it out carefully without shaking the container much, open the aluminium foil and check if it is set else cover again and steam it for few more minutes.
  7. Take it out remove the foil cover and let it cool down at room temperature. (At this point don’t be tempted to dig into it as it still has to set, in the refrigerator).
  8. After it has cooled down put it in the refrigerator to chill further for 5 to 6 hours.
  9. When it’s chilled properly, you can cut it into desired shapes or demould it and decorate it with fresh fruits or dry fruits or any fruit coulis and serve it with love to your loved ones. Enjoy!
Notes
1. The cooking temperature is very important for this dessert so always cook on low to medium flame.

2. The curd used should be thick, if the curd is watery or thin it would spoil the texture of the Doi when steamed. So always drain of the excess water by straining the curd and use the thick portion
(Visited 891 times, 1 visits today)

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: