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.
Equipment
- 1 Mixer
- 1 Whisker
- 1 Mixing
- 4 Bowl or ramekins
- 1 Deep vessel
- 1 Stand or ring
- Aluminum foil
Ingredients
- 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
Instructions
- 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 microwaveUse 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 ovenPreheat 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.
Video
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.