Easy Bhapa Doi Recipe With Condensed Milk
Mahalaya Special! Bhapa doi, a traditional Bengali steamed yoghurt to kickstart the Pujo season.
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
- ΒΌ 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!