Bhapa Doi
Bhapa Doi is a traditional Bengali steamed dessert prepared with Curd or Yogurt.
Servings 6 bowl
Calories 341kcal
Cost Rs 150
Ingredients
- 500 g Plain Curd thick creamy curd/ yogurt
- 400 ml Condensed Milk
- 1 Tbsp. Powdered Sugar to be adjusted considering Condensed milk itself is sweet
Instructions
Bengali Bhapa Doi recipe
- 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.
- Else place the curd over a Cheesecloth/ Maslin and unite all the ends of the cloth.
- Now hang the cloth along with the curd for 1 hour to remove the moisture from the Curd.
- Once the curd is without whey, take it in a bowl.
- Using a whisk blend it till the curd is completely smooth and creamy.
- Now add Condensed milk to the curd along with the cream.
- Add the sugar if needed. Blend it to make a smooth mixture.
Making Bhapa doi using the traditional steaming method:
- Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl.
- In case the bowl is not having a lid, cover it with aluminum foil and tie it with a string.
- Take a deep bottom vessel and place a stand inside.
- Pour hot water into the vessel and place the container/ bowl over the stand.
- The water should cover ⅔ length of the container.
- Cover the Vessel with a lid and steam the Doi for 30 minutes on low flame.
- Once cooled open the lid and remove the container once it is completely cooled and open the cover.
- Refrigerate the Bhapa Doi before serving.
Making Bhapa Doi in a Pressure Cooker:
- Take the mixture in a round-shaped deep bottom metal container with a lid or in a metal bowl.
- In case the bowl is not having a lid, cover it with aluminum foil and tie it with a string.
- Place a stand inside the pressure cooker and place the container.
- Pour hot water into the Cooker.
- The water should cover ⅔ length of the container.
- Put the lid along with the vent weight. Cook on low flame till 2 whistles come out.
- Open the cooker once the pressure drops completely.
- Once cooled open the lid and remove the container.
- Refrigerate the Bhapa Doi before serving.
Making Bhapa Doi in an Oven:
- Preheat the oven to 180 degrees C for 10 minutes.
- Take the mixture in a round-shaped deep bottom oven-safe container or ramekin.
- You may distribute the mixture into ramekins.
- The container/ Ramekins must be covered with aluminum foil.
- Place the containers/ Ramekin over a deep tray.
- Pour hot water into the tray to make a water bath.
- Place the tray in the middle rack and on the top of the tray place the ramekins.
- Steam for 20 minutes at 160 degrees C.
- Once done wait till the temperature drops.
- Open and take the doi out.
- Refrigerate the Bhapa Doi before serving.
Garnishing:
- While serving the bhapa doi, you may top it with chopped nuts.
Notes
- Instead of plain curd, you may use Greek Yogurt.
- 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.
- You may use Khowa instead of condensed milk and adjust the sweetness accordingly.
- It is better to not use an earthen pot or a pot that can soak moisture while steaming the Doi.
Nutrition
Serving: 150ml | Calories: 341kcal | Carbohydrates: 54g | Protein: 11.6g | Fat: 8.5g | Saturated Fat: 5.6g | Cholesterol: 34mg | Sodium: 168mg | Fiber: 0g | Sugar: 54g
