Mango Bhapa Doi | Bengali Aam Doi
Bhapa Doi is a steamed sweet yogurt made in Bengal. I added mango to it to make Mango Bhapa Doi or Aam Doi. Think of it as India's version of cheesecake.
Equipment
- Steamer
Ingredients
- 400 gms Sweetened Condensed Milk
- 250 ml Milk
- 250 gms Thick Yogurt (See Notes)
- 150 gms Mango Pulp (~1/2 Cup)
Instructions
- Add water to a steamer and let the steam build up.
- Whisk the yogurt and mango pulp together till the mix is smooth and has no lumps.
- Add condensed milk and milk, and mix well.
- Transfer into individual bowls or into a large bowl.
- Cover the bowl with cling film, foil, or a tight-fitting lid.
- Steam for 20 minutes.
- Let the steamer cool and then remove the Bhapa Doi from the steamer.
- Let the Bhapa Doi cool to room temperature and then chill for 3 to 4 hours.
- Serve cold.
Notes
- If you feel the water content in the yogurt is high, transfer to a sieve and let the excess water drain out.
- Alternatively, you can use a little less milk (about 200 ml instead of 250 ml).