Bhapa Doi in english translates to steamed (bhapa) yogurt (doi), it has a consistency similar to cheesecake but without the use of any eggs or gelatin. Hung yogurt is mixed with milk and then steamed in a steamer or a pressure cooker, chilled and served. It does not require any fancy ingredient and is ridiculously easy to make.
Yogurt is considered to be auspicious among Bengalis, I remember my mom feeding me and my sister a spoonful of yogurt when we would be on our way out for an exam or interview. Which makes this yogurt based traditional bengali dessert very popular. I figured what better to start the new years with!Back in the days, this was a slightly complicated process when milk and sugar had to be first simmered over slow heat till it became thick and creamy before mixing it with yogurt that was hung for hours. Now all you need is some condensed milk and some greek yogurt.
This is just the basic recipe, I tend to get more creative. I have made this with various flavors, toppings and garnishes. My absolute favorites are caramel and raspberry flavored topped with a drizzle of chocolate sauce. I have also served it like a creme brûlée, with a crunchy layer of torched sugar on top. Have fun experimenting and figuring out your favorite.
Time for Prep: 1 hour Time to cook: 30 mins Yield: 6 Servings Level: Easy
- 1 cup hung yogurt
- 10 oz condensed milk
- 1 cup whole milk
- 1/2 tsp cardamon powder
- pinch of saffron, for garnishing
- Place the hung yogurt in a bowl, using a whip cream it slightly.
- Add the condensed milk, mix it in.
- Add the milk and cardamon powder, lightly whip till everything is well blended and the mixture is smooth and creamy, around 2-3 mins.
- Pour in the mixture in Ramekins (in my case it exactly filled 6 ramekins), cover the mouth with foil and steam in a steamer or pressure cooker for 20-30 mins or until done. The time will vary depending on the size of your mould, in my case it was 30 mins.
- T0 check for doneness, insert a knife right in the center, if it comes out clean its done.
- Let it cool down then refrigerate for 2-3 hours, serve cold.
- To make hung curd: Pour yogurt in a cheese cloth and hang it till almost all of the water drains out. For regular yogurt it takes around 4-5 hours. If using Greek yogurt the same is done in around 30 mins.
- If you want to make a diabetic friendly version of this, going old school is the way. I have made it a couple times by simmering milk with sweetener until it was nice and thick, I then added 1 cup yogurt to 2 cups of simmered milk.
- There are versions out there which talk about baking the mixture at 300F for 20 mins or so. But it kind of goes against the very name of the dish, it is called ‘Bhapa Doi’ after all!