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.
Pin it for later
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?
Please subscribe my YouTube channel and click on the bell icon to get all the recipes immediately after uploading. If you tried my recipe, you can share your pictures on social media and tag me, I would love to see your creations. Or follow me on Facebook Instagram Pinterest and Twitter.
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
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.
Grind the mango pieces into smooth paste. For darker color use 3/4 to 1 cup mango pieces.
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.
Grease small bowls or ramekins. Or you can use one large bowl. Grease the bowl with ghee or oil.
Fill the bowls with yogurt mixture. Watch video for details. Tap the bowls gently on your kitchen counter. Cover the bowls with aluminum foil.
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.
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.
Let the bhapa doi cool down completely. Keep it in refrigerator 2-3 hours.
Invert chilled bhapa doi or steamed yogurt on a plate.
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.
Love bhapa doi so much. I’ve made quite a few different flavoured ones but haven’t tried a mango one. Before the mangoes disappear, I must make this delicious creamy steamed yogurt dessert.
Its looking so delicious and well explained about this recipe thanks for share this useful recipe.
I love the innovative twists you add to Bengali desserts, to make them all the more lovely. The infusion of mango in this bhapa doi must make it so much more flavourful. Would love to taste it!
My family loves Bengali sweets for dessert – this is so apt for post lunch / post dinner, bookmarking to try
I generally never make sweet yogurt preparations as we have no takers. But this yum bhapa doi is so very tempting! I am making a small bowl right now. I think we will love this simple and creamy steamed curd prep. Thanks for sharing.
I have made bhapa doi a couple of times long back and really loved it. Adding mango pulp sounds like a welcome addition…
Bhapa Doi with mangoes sounds so delish. We love bhapa doi . I learnt it from my Bengali neighbour in bhilai years back. You have tempted me to make it again .
Bhapa doi looks super delicious di,
no doubt I will finish this creamy and soft flavored steamed doi in no time.
Yogurt based desserts are very delicious and tasty. I would love to try this bhappa doi with mango flavor before the mango season ends .
This has been on my to-do list for a long time. Mango-flavored bhapa doi looks so delicious and perfect dessert to try during mango season.
Bhapa Doi with mangoes !!!!! ahaaa sounds so delish.
Di, you have tempted me to make it again soon.
I love yogurt and mangoes and this steamed version sounds heavenly! I am bookmarking to try this soon.