Bhapa Doi

Enjoy the taste of Bengal with Bhapa Doi, a creamy, melt-in-mouth yogurt dessert. Perfect for any occasion, ready in 30 mins.

Recipe Source Link:https://www.mygingergarlickitchen.com/bhapa-doi/

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RECIPE INGREDIENTS

» For Bhapa Doi

• 2 cups yogurt (preferably hung or Greek yogurt for a thicker consistency)
• 1 cup sweetened condensed milk
• 1/2 teaspoon cardamom powder
• 10-12 saffron strands
• 2 tablespoons warm milk (for soaking the saffron strands)

RECIPE INSTRUCTIONS

» Make Bhapa Doi Mixture

1. Start by adding the crushed saffron strands in 2 tablespoons of warm milk. Mix well and set aside for 15-20 minutes. This resting time will allow the saffron to infuse its color and flavor into the milk.
2. Place the fine mesh strainer or colander over a large plate or a bowl. Ensure the plate is big enough to catch the whey that will drain out of the yogurt without touching the bottom of the strainer. Now, line the strainer or colander with the clean cotton cloth or cheesecloth. Make sure that cloth is spread out and covers the sides to prevent any yogurt from slipping out.
3. Pour the yogurt onto the cloth-lined strainer and gather the edges of the cloth and gently twist to cover the yogurt.
4. After that, place some weight on top like a mortar or heavy jar to remove the excess whey. Keep it aside for 30 minutes for the whey extraction process. TIP: If you are using store-bought thick yogurt such as Greek or Turkish yogurt, then you might have less whey to drain. If it is homemade with more liquid, then expect more whey to drain out. So, you might need to adjust the timing accordingly to get a thicker consistency. After the desired draining time, open the cloth and check the consistency of the curd. Your hung curd is ready; it should be significantly thicker and creamier than the original yogurt.
5. Transfer the hung curd to a large mixing bowl.
6. Also, add the sweetened condensed milk, saffron-infused milk, and cardamom powder to the yogurt.
7. Whisk well until all the ingredients are mixed and you have a smooth mixture.

» Steaming the Bhapa Doi

1. Line the bottom of the steaming dish with parchment paper for easy removal after steaming. You can also grease the dish.
2. Pour the yogurt mixture into prepared dish. You can also use individual terracotta ramekins.
3. Cover the prepared dish with aluminum foil to prevent water from dripping into the mixture during the steaming process.
4. Prepare a large pot or a steamer with enough water for steaming. Bring the water to a boil.
5. Once the water is boiling, place the trivet on the bottom. Now, place the prepared steaming dish on it.
6. Cover the pan with the lid and steam for 20-22 minutes over medium, or until the Bhapa Doi is set and firm to touch.
7. You can check the doneness by inserting a toothpick; if it comes out clean, your Bhapa Doi is set.
8. Once done, carefully remove the dish from the steamer and let it cool completely to room temperature.
9. Then chill it for a few hours before serving. This chilling time enhances the flavor and texture.

» Serving

1. Loosen the sides of the pan with a knife.
2. Place a plate on the pan and flip it over to remove it from the mould.
3. If the bhapa doi is not coming out easily, then place the container on low heat for about 30 seconds and then flip it onto a plate.
4. Garnish it with nuts of your choice. I am garnishing it with chopped pistachios, dried rose petals, and edible silver leaves.
5. Slice and enjoy your homemade Bhapa Doi chilled. It's a creamy, rich, and delicious yogurt-based dessert.

RECIPE NOTES

1. Make sure to use the exact yogurt and condensed milk ratio to ensure that it is well blended and gets a smooth and melt-in-mouth texture.
2. I have used cardamom and saffron flavors for making this dessert. You can also experiment with other flavors like rose water or kewra water for a different flavor and taste.