Bhapa Doi - Bengal Recipe

Bhapa Doi – Steamed Sweet Yogurt

It is my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple of 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.
What I love best is the fact that it gets done super fast (though one has to wait for it to chill, sigh!) and is simply super delicious.
Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂 So without much ado, I invite you to read the recipe at Dimple’s website where she has posted it as Ice Cream Bhapa Doi.

How to Make Bhapa Doi or Steamed Sweet Yogurt

Serves: 4 (If you want to share :-))

Cooking Time: 30 Mins

Chilling Time: 3 hours


  1. Sweetened Condensed Milk – 400 gms
  2. Thick Yogurt – 250 ml
  3. Milk – 250 ml


  1. Blend together the condensed milk, yogurt, and milk.
  2. Pour into a steel vessel.
  3. Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
  4. Steam in a pressure cooker without the weight for 15 minutes.
  5. Let the cooker cool completely to room temperature.
  6. Chill the Bhapa Doi for 3 to 4 hours.
  7. Enjoy!
Bhapa Doi - Sweet Steamed Yogurt from Bengal
Bhapa Doi – Sweet Steamed Yogurt


  1. 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). 🙂

      1. 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…..

I would love to hear your thoughts and suggestions. Do leave me a comment.