I first posted this recipe for Bhapa Doi, the super simple steamed sweet yogurt from Bengal, in 2015 as a guest post for Dimple of ShivaayDelights.com. I am now updating it with a recipe card and much better pics.
It is my greatest pleasure that I am able to do this super simple yet super delicious guest post for . Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light up the whole world. I love Dimple’s recipes because they are infused with same joie de vivre, and are so simple yet so flavourful.
Dimple always had nothing but kind and encouraging words for me. When I asked her to do a guest post for me, she agreed readily and came up with this delicious Sweet Corn and Spinach Curry, and I have only just got around to doing this post for her.
Of the choices I gave her, Dimple chose Bhapa Doi, a dessert that looks deceptively plain but is chockablock of tastes. This Bengali dessert is nothing but Sweet Steamed Yogurt that is oh-so-creamy and just the right kind of sweet; not overpowering yet has a lovely lingering after taste. The best part about this delectable dessert is that it needs very little effort and gets done in a jiffy.
Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂 So without much ado, I invite you to read the recipe that Dimple calls Ice Cream Bhapa Doi.
Do you like Bengali sweets? Do try my recipes for The Perfect Rasmalai | Rossomalai: Durga Puja Special Recipe, Nolen Gurer Payesh | Bengali Rice & Milk Pudding with Date Palm Jaggery, Chaler Payesh | Bengali Rice Kheer, Muger Mithai | Bengali Moong Dal Laddu and Chennar Payesh | Bengali Cottage Cheese Kheer | Paneer Kheer.
I have also made a version of Bhapa Doi with Mango (Aam Doi). Do try that as well.
Recipe for Bhapa Doi | Bengali Steamed Sweet Yogurt
Bhapa Doi | Bengali Steamed Sweet Yogurt
Equipment
- Pressure Cooker or Steamer
Ingredients
- 400 gms Sweetened Condensed Milk
- 250 ml Thick Yogurt
- 250 ml Milk
Instructions
- If your yogurt is not very thick or has a high water content, drain some water using a sieve or tying the dahi in a cotton cloth. You do not have to remove all the moisture. Alternatively, you can use less milk.
- Blend together the condensed milk and yogurt into a smooth mix.
- Add the milk and mix well.
- Pour into a steel vessel.
- Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
- Steam in a pressure cooker for 15 minutes.
- Let the cooker cool completely to room temperature.
- Chill the Bhapa Doi for 3 to 4 hours.
- Enjoy!
Nutrition
wow….”mishti doi”………..fantabulous…… 😀
Isn’t Mishti Doi different from Bhapa Doi, Jayeeta?
I never made Mishti doi at home……We always used to make sour card……I don’t know the actual procedure…..but I think they don’t steam it…….generally they boil the milk for a long, decrease it’s temperature to lukewarm, then mix it well with little curd, pour in a bowl,cover with cloth (towel) and keep in a place where it will not be shaken…..
Will try that and keep you posted. 🙂
You can see I am Bengali at heart.:-)
This dish is really new to me. It looks delicious!
What an interesting recipe! Thank you for sharing!
Looks super luscious Aruna ……
Yet another new recipe for me. Grt guest post Aruna
Mishti Doi is a bit different from Bhapa doi. In Bhapa Doi the sweet curd is steamed but the mishit doi process in similar of making normal curd at home with sugar (though it is more creamy). 🙂
True, Arpita!
i want it!
Looks delicious!