Bhapa Doi Or Steamed Yogurt

Bhapa doi or steamed yogurt. A delectable dessert from Bengali cuisine. You can also serve this rich creamy yogurt as a party dessert. Very easy to make yet taste is scrumptious. You can call it Bengali version of cheesecake.

Bhapa means steamed and doi is Bengali word for curd or yogurt. You can also make it with any flavour or fruit instead of mango. You can also use cardamom, saffron or any flavour according to your choice. It can be made in any deep vessel, steamer, microwave and oven. Sharing all the methods below.

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Earlier shared misti doi here. You can also try it to enjoy the divine taste. Sharing the recipe below.

FAQ

What is the difference between bhapa doi and misti doi?

Misti doi is made with thickened milk with caramel, khajur/nolen gur or date palm jaggery or any other fruit flavour. And to make bhapa doi or steamed yogurt we have to steam the misti doi. To get misti doi recipe click here.

What is the history of bhapa doi?

This soft creamy melt in mouth bhapa doi originated from Bengal. There are some stories behind this dessert. You can search on Google. You may find some interesting story. This dessert is usually made during Durga Puja or the last day of Durga Puja or Bijoya Doshomi. Do you want to know about Durga Puja? Click on link below for some info about famous festival of Bengal.

You can make this dessert anytime if you have curd or yogurt and condensed milk. If you don’t want to use mango then you can use any fruit or make with only cardamom powder and kesar or saffron. Sprinkle some saffron threads and pistachio or any dry fruit over your bhapa doi while steaming. Simple isn’t it?

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Recipe

Thick curd or yogurt – 1 cup

Condensed milk – 1/2 cup

Fresh cream – 1/4 cup

Ripe mango – 1/2 cup, peeled and chopped

Cardamom powder – 1/2 teaspoon

Ghee/ clarified butter or oil for greasing

Scooped mango and shredded pistachios to garnish

Method

1. Strain the yogurt. I have used homemade curd or yogurt. If you are using Greek yogurt, no need to strain. Place a bowl under the strainer. You can use muslin cloth to stain the yogurt. Keep it in refrigerator until use.

2. Grind the mango pieces into smooth paste. For darker color use 3/4 to 1 cup mango pieces.

3. In a bowl whisk condensed milk, fresh cream, strained yogurt mango paste and cardamom powder. I also use 2 tablespoon milk powder but forgot to add this time. You can add 2-3 tablespoon milk powder with other ingredients while whisking. Whisk well to make smooth and lump free.

4. Grease small bowls or ramekins. Or you can use one large bowl. Grease the bowl with ghee or oil.

5. Fill the bowls with yogurt mixture. Watch video for details. Tap the bowls gently on your kitchen counter. Cover the bowls with aluminum foil.

6. Heat water in a deep wok or pan. Place a stand or ring in the middle. Let the water boil. When water starts to boil reduce the heat. Place the bowls on the stand.

7. Cover and cook on low heat for 25 minutes. Check the water in-between. Water shouldn’t be absorbed. You can add little hot water if required. You can also use your steamer to steam the bhapa doi.

For microwave

Use microwavable small bowls or one large microwavable glass bowl. Microwave on high power for 40 seconds. No need to cover. Don’t use aluminum foil in microwave.

For oven

Preheat oven at 180°. Pour some water in a baking tray. Place a stand or ring on it. Pour the batter in greased ovenproof bowl. Cover with aluminum foil and place on the stand. Bake for 20 minutes. To get soft smooth bhapa doi don’t over bake.

8. Let the bhapa doi cool down completely. Keep it in refrigerator 2-3 hours.

9. Invert chilled bhapa doi or steamed yogurt on a plate.

10. Garnish with scooped mango and pistachio. Serve chilled. Enjoy the heavenly taste.

Notes

1. Always use fresh curd or yogurt. Curd shouldn’t be sour.

2. Add 2 tablespoon milk powder if you have.

3. Place the bhapa doi or steamed yogurt in refrigerator for at least an hour before serving. Always serve chilled. Store in refrigerator for later use.

4. You can use any fruit or flavour of your choice instead of mango.

5. You can also use earthen pot to make bhapa doi or misti doi.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme ‘Cook What You Like’. This month my partner is Radha Rajagopalan. We have to give two ingredients each other to make any dish with these ingredients. Radha Rajagopalan gave me yogurt and cardamom and I made this delicious dessert bhapa doi. And I gave her quinoa and ginger. She made a super healthy Protein bowl recipe using quinoa and ginger.

Bhapa Doi Or Steamed Yogurt

Bhapa doi or steamed yogurt. A delectable dessert from Bengali cuisine. You can also serve this rich creamy yogurt as a party dessert.

• Mixer
• Whisker 
• Mixing
• Bowl or ramekins
• Deep vessel
• Stand or ring
• Aluminum foil

• 1 Cup Thick
• 1/2 Cup Condensed
• 1/4 Cup Fresh cream
• 1/2 Cup Ripe mango (Peeled and chopped )
• 1/2 Tsp Cardamom powder
• Ghee or oil for greasing
• Scooped mango and shredded pistachios to garnish

1.  Strain the yogurt. I have used homemade curd or yogurt. If you are using Greek yogurt, no need to strain. Place a bowl under the strainer. You can use muslin cloth to stain the yogurt. Keep it in refrigerator until use.

2. Grind the mango pieces into smooth paste. For darker color use 3/4 to 1 cup mango pieces.

3.  In a bowl whisk condensed milk, fresh cream, strained yogurt mango paste and cardamom powder. I also use 2 tablespoon milk powder but forgot to add this time. You can add 2-3 tablespoon milk powder with other ingredients while whisking. Whisk well to make smooth and lump free.

4. Grease small bowls or ramekins. Or you can use one large bowl. Grease the bowl with ghee or oil.

5. Fill the bowls with yogurt mixture. Watch video for details. Tap the bowls gently on your kitchen counter. Cover the bowls with aluminum foil.

6. Heat water in a deep wok or pan. Place a stand or ring in the middle. Let the water boil. When water starts to boil reduce the heat. Place the bowls on the stand.

7. Cover and cook on low heat for 25 minutes. Check the water in-between. Water shouldn’t be absorbed. You can add little hot water if required. You can also use your steamer to steam the bhapa doi.

8. For microwave

   Use microwavable small bowls or one large microwavable glass bowl. Microwave on high power for 40 seconds. No need to cover. Don't use aluminum foil in microwave.

9. For oven

   Preheat oven at 180°. Pour some water in a baking tray. Place a stand or ring on it. Pour the batter in greased ovenproof bowl. Cover with aluminum foil and place on the stand. Bake for 20 minutes. To get soft smooth bhapa doi don’t over bake.

10.  Let the bhapa doi cool down completely. Keep it in refrigerator 2-3 hours.

11. Invert chilled bhapa doi or steamed yogurt on a plate.

12. Garnish with scooped mango and pistachio. Serve chilled. Enjoy the heavenly taste.

1. Always use fresh curd or yogurt. Curd shouldn’t be sour.

2. Add 2 tablespoon milk powder if you have.

3. Place the bhapa doi or steamed yogurt in refrigerator for at least an hour before serving. Always serve chilled. Store in refrigerator for later use.

4. You can use any fruit or flavour of your choice instead of mango.

5. You can also use earthen pot to make bhapa doi or misti doi.

Bengali sweet, Dessert, Indian sweet

Bengali cuisine

GlutenFreeDiet, HinduDiet

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