Bhapa doi – Quintessential Bengali dessert

A yumm…dessert for Diwali….

A treat that truly reflects the world of Bengali sweet decadence. Something between a milk cake and pudding, the Bhapa doi is a creamy rich indulgent dessert. One of the finest delicacy from the sweet land of Bengal.

With the onset of festival season, sweet shops get abuzz and what sells out the most are without a doubt the Bengali delicacies. Ranging from the popular varieties like Roshogulla, malai chom chom, Kheer kadam n sandesh to the lesser know varieties like the darbesh, nikuti n Sita bhog…the list appears endless. Today it is one of those recipe’s I’m gonna share here – The Bhapa doi.

Simple ingredients n a quick cook is all that is involved in making the beautiful Bhapa doi. So here goes the easy recipe.

Bhapa doi recipe

Ingredients:
(Have taken 1cup=250 ml)

  • Milk – 1 cup
  • Yogurt – 1 cup
  • Condensed milk – 1 cup
  • Saffron – Few strands

Method:

  • Take yogurt in a muslin cloth.
  • Let all the water get drained from yogurt. At least a couple of hours / overnight.
  • Heat 2 tbsp. milk and add saffron to this.
  • Take the thick sweet hung yogurt in a mixing bowl.
  • Cream the yogurt well and add condensed milk.
  • Whisk the two together.
  • To this add milk and saffron infused milk.
  • Whisk to a smooth consistency and strain through a sieve to remove any lumpy remains.
  • Pour the strained mix into a cake tin.
  • Take a steamer/pressure cooker and pour water to about 2 inches ht. from the bottom.
  • Keep another cake tin upside down in the steamer.
  • Place the filled cake tin over this and seal with aluminum foil.
  • Cover the steamer and bake for about 30-35 min./till the Bhapa doi appears slightly golden around the edges/ till a skewer inserted comes out clean.
  • Once done, remove the cake tin from the steamer and keep aside till it comes to room temperature.
  • Refrigerate for a couple of hours.
  • Before serving, loosen the sides by running a knife all around and then de-mould.
  • Serve chilled slices of Bhapa doi.

Note:

  • If using a pressure cooker for steaming, do not keep the whistle.
  • Adding saffron infused milk after straining the mix will give a more prominent colour and flavor to the Bhapa doi.
  • Garnish with dry fruits to make this dessert even more exquisite.

Recipe steps:

  1. Take yogurt in a muslin cloth.
  2. Bhapa doi - Quintessential Bengali dessertBhapa doi - Quintessential Bengali dessertLet all the water get drained from yogurt. At least a couple of hours / overnight.
  3. Bhapa doi - Quintessential Bengali dessertHeat 2 tbsp. milk and add saffron to this.
  4. Bhapa doi - Quintessential Bengali dessertTake the thick sweet hung yogurt in a mixing bowl.
  5. Bhapa doi - Quintessential Bengali dessertCream the yogurt well and add condensed milk.
    Whisk the two together.
  6. Bhapa doi - Quintessential Bengali dessertBhapa doi - Quintessential Bengali dessertTo this add milk and saffron infused milk.
  7. Bhapa doi - Quintessential Bengali dessertWhisk to a smooth consistency and strain through a sieve to remove any lumpy remains.
  8. Bhapa doi - Quintessential Bengali dessertPour the strained mix into a cake tin.
  9. Bhapa doi - Quintessential Bengali dessertTake a steamer/pressure cooker and pour water to about 2 inches ht. from the bottom. Keep another cake tin upside down in the steamer. Place the filled cake tin over this and seal with aluminum foil.( Forgot to take pic at this stage). Cover the steamer and bake for about 30-35 min./till the Bhapa doi appears slightly golden around the edges/ till a skewer inserted comes out clean.
  10. Bhapa doi - Quintessential Bengali dessertOnce done, remove the cake tin from the steamer and keep aside till it comes to room temperature. Refrigerate for a couple of hours. Before serving, loosen the sides by running a knife all around and then de-mould. Serve chilled slices of Bhapa doi.Bhapa doi - Quintessential Bengali dessert

 

 

 

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