Easy Bhapa Doi Recipe With Condensed Milk
Mahalaya Special! Bhapa doi, a traditional Bengali steamed yoghurt to kickstart the Pujo season.
Mahalaya marks the beginning of Durga Pujo. So I wanted to start the celebration with a classic Bengali dessert. Bhapa Doi is a delicate and creamy steamed yoghurt sweetened with sugar, flavoured with cardamom, and infused with the essence of saffron. But in this recipe, I have replaced sugar with condensed milk.’ Bhapa’ translates to ‘steamed’ in Bengali, highlighting the unique cooking method that sets this dessert apart. This iconic dessert is a staple during Bengali festivals, especially Durga Puja, and is often served chilled.
Watch how to make bhapa doi:
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Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Serves: 2-3 people
Ingredients:
2 cups dahi/curd/yoghurt
1 cup condensed milk
2 tbsp saffron milk (add a pinch of saffron to hot milk, keep aside to cool down)
¼ tsp green cardamom powder
Chopped almonds, as required
Instructions:
To make hung curd:
Place a strainer over a bowl. Line it with a cloth.
Pour the curd into it. Bring the edges of the cloth towards the centre. Fold it well and place something heavy over the top. You can also tie a knot and hang it. Allow the whey/water to drain for 2 hours.
To make bhapa doi:
Transfer the hung curd to a bowl.
Whisk well until the mixture is smooth.
Add condensed milk. Mix well until smooth. Make sure there are no lumps.
Add saffron milk and cardamom powder. Mix well.
Transfer it to a bowl. Tap the bowl a few times.
Cover it with aluminium foil.
Bring water to a boil in a pot/steamer.
Place the bowl in it and cover with the lid.
Allow it to steam on medium to high flame for 20-25 minutes.
Check if it has set and then take it out.
Let it cool down to room temperature.
Refrigerate for 30 minutes to 1 hour.
Garnish it with chopped almonds.
Bhapa doi is ready to serve!
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Easy Bhapa Doi Recipe With Condensed Milk
Ingredients
- 2 cups dahi/curd/yoghurt
- 1 cup condensed milk
- 2 tbsp saffron milk add a pinch of saffron to hot milk, keep aside to cool down
- ¼ tsp green cardamom powder
- Chopped almonds as required
Instructions
To make hung curd:
- Place a strainer over a bowl. Line it with a cloth.
- Pour the curd into it. Bring the edges of the cloth towards the centre. Fold it well and place something heavy over the top. You can also tie a knot and hang it. Allow the whey/water to drain for 2 hours.
To make bhapa doi:
- Transfer the hung curd to a bowl.
- Whisk well until the mixture is smooth.
- Add condensed milk. Mix well until smooth. Make sure there are no lumps.
- Add saffron milk and cardamom powder. Mix well.
- Transfer it to a bowl. Tap the bowl a few times.
- Cover it with aluminium foil.
- Bring water to a boil in a pot/steamer.
- Place the bowl in it and cover with the lid.
- Allow it to steam on medium to high flame for 20-25 minutes.
- Check if it has set and then take it out.
- Let it cool down to room temperature.
- Refrigerate for 30 minutes to 1 hour.
- Garnish it with chopped almonds.
- Bhapa doi is ready to serve!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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