Print

Bhapa Doi

%Bhapa Doi recipe debjanir rannaghar

Bhapa Doi is a traditional Bengali steamed dessert prepared with Curd or Yogurt.

Ingredients

Units Scale
  • 500g Plain Curd (thick creamy curd/ yogurt)
  • 400ml Condensed Milk
  • 1 Tbsp. Powdered Sugar (to be adjusted considering Condensed milk itself is sweet)

Instructions

Bengali Bhapa Doi recipe

  1. If using curd from an earthen pot, use it after one day of settling the curd. Same applies to store-bought curd. Store it in the refrigerator to allow the pot to soak the moisture.
  2. Else place the curd over a Cheesecloth/ Maslin and unite all the ends of the cloth.
  3. Now hang the cloth along with the curd for 1 hour to remove the moisture from the Curd.
  4. Once the curd is without whey, take it in a bowl.
  5. Using a whisk blend it till the curd is completely smooth and creamy.
  6. Now add Condensed milk to the curd along with the cream.
  7. Add the sugar if needed. Blend it to make a smooth mixture.

Making Bhapa doi using the traditional steaming method:

  1. Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl.
  2. In case the bowl is not having a lid, cover it with aluminum foil and tie it with a string.
  3. Take a deep bottom vessel and place a stand inside.
  4. Pour hot water into the vessel and place the container/ bowl over the stand.
  5. The water should cover 2/3 length of the container.
  6. Cover the Vessel with a lid and steam the Doi for 30 minutes on low flame.
  7. Once cooled open the lid and remove the container once it is completely cooled and open the cover.
  8. Refrigerate the Bhapa Doi before serving.

Making Bhapa Doi in a Pressure Cooker:

  1. Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl.
  2. In case the bowl is not having a lid, cover it with aluminum foil and tie it with a string.
  3. Place a stand inside the pressure cooker and place the container.
  4. Pour hot water into the Cooker.
  5. The water should cover 2/3 length of the container.
  6. Put the lid along with the vent weight. Cook on low flame till 2 whistles come out.
  7. Open the cooker once the pressure drops completely.
  8. Once cooled open the lid and remove the container.
  9. Refrigerate the Bhapa Doi before serving.

Making Bhapa Doi in an Oven:

  1. Preheat the oven to 180 degrees C for 10 minutes.
  2. Take the mixture in a round-shaped deep bottom oven-safe container or ramekin.
  3. You may distribute the mixture into ramekins.
  4. The container/ Ramekins must be covered with aluminum foil.
  5. Place the containers/ Ramekin over a deep tray.
  6. Pour hot water into the tray to make a water bath.
  7. Place the tray in the middle rack and on the top of the tray place the ramekins.
  8. Steam for 20 minutes at 160 degrees C.
  9. Once done wait till the temperature drops.
  10. Open and take the doi out.
  11. Refrigerate the Bhapa Doi before serving.

Garnishing:

  1. While serving the bhapa doi, you may top it with chopped nuts.

Notes

  1. Instead of plain curd, you may use Greek Yogurt.
  2. It is better to use curd prepared with full-cream milk. If not available while mixing the ingredients add 2 Tbsp. of cream to it.
  3. You may use Khowa instead of condensed milk and adjust the sweetness accordingly.
  4. It is better to not use an earthen pot or a pot that can soak moisture while steaming the Doi.

Nutrition

Keywords: Bhapa Doi recipe, bengali mishti doi recipe, debjanir rannaghar

Recipe Card powered byTasty Recipes