Bhapa Doi Recipe | Bengali Steamed Yogurt Cheese Cake

Bhapa Doi Recipe | Steamed Yoghurt Pudding | Bengali Yoghurt Sweet Recipe with detailed photo and video recipe. An elegant and tasty Indian dessert cheesecake recipe made with yoghurt, condensed milk and kesar strands. The recipe hails from the sweet Bengali cuisine but has spread throughout the Indian states and is served as a dessert after lunch or dinner. The recipe extremely simple and easy to make and takes only two main ingredients to make this recipe.

Bhapa Doi Recipe | Steamed Yoghurt Pudding | Bengali Yoghurt Sweet Recipe with step-by-step photo and video recipe. Bengali cuisine is known for its creamy and satisfying dessert recipes made with milk or milk products. Most of these desserts are made with milk by evaporating or curdling it. But some Bengali desserts are made with curd or yoghurt, and the bhapa doi recipe is a simple creamy dessert.

I have posted several dessert recipes, including many Bengali desserts, but this bhapa doi recipe is unique. It is unique because of its cooking procedure. To begin with, the yoghurt is strained to remove water content from it. This process is also known as hung curd, a standard method for making Maharastrian shrikhand or any curd-based dessert. However, it is later mixed with a sweetener like sugar or condensed milk and then steamed to form a cheesecake-like texture. Steam would further reduce the moisture level to create a wobbly jelly-like texture. You may easily get confused with the texture, such that gelatin or agar may have been added, but it is just two ingredients. You may serve these chilled or warm, but I would go for the super-chilled option if you ask my preference.

Before wrapping up the post, here are some tips, suggestions, and variations to the bhapa doi recipe. Firstly, this recipe’s yoghurt must be fresh and less sour. If you use fresh curd, it would not be sour anyway. But if you want to use store-bought yoghurt, you may choose Greek yoghurt as it is creamy and less tart. Secondly, as a sweetener, you can use jaggery, sugar powder or condensed milk as shown in this recipe. I chose condensed milk because it makes the end product more creamy and satisfying. Lastly, if you wish to serve it warm, you may have to serve it immediately once it is removed from the steamer. Hence, it is more practical to keep it in the fridge and serve it chilled.

Finally, I request that you check my other Dessert Recipes Collection with this post on the bhapa doi recipe. It includes my other related recipes like mango mousse, mango mastani, mango jelly, lapsi, chana dal payasam, ashoka halwa, apple kheer, chocolate custard, bread malai roll, and fruit cocktail. Further to these, I would also like to mention my other similar recipe categories, like,

• Indian Sweets Recipes
• Beverages Recipes
• Eggless Cakes Recipes

About Bhapa Doi

It is an excellent steamed cheese cake recipe prepared by boiling the sweetened yoghurt or flavoured curd. Bhapa Doi is an extension to the popular Bengali dessert mishti doi, which is cooked. It can be a perfect classical dessert recipe that can be served to all age groups including much appreciated by kids. In addition, it can be a better alternative to the traditional cheesecake and thus offers a much healthier and tastier dessert recipe.

This flavoured and straightforward dessert recipe can be prepared in many different ways. Typically, Bhapa Doi is ready by steaming sweetened yoghurt. However, this can be extended by adding additional flavours to the yoghurt. One of the typical flavoured yoghurt cheesecakes is mango. However, it can be further expanded with other exotic fruits like strawberries, blackberries, and grapes. In addition, it can also be prepared with vanilla or chocolate-flavoured Bhapa doi.

Video Recipe

Recipe Card for Bhapa Doi

How to Make Bhapa Doi with Step-by-Step Photos

1. Firstly, place a strainer in a bowl and spread a cloth.
   
2. Take 3 cup curd and squeeze the water from it.
   
3. Rest for 2 hours or until the water drips out completely.
   
4. Take the hung curd in a bowl and whisk it smooth and creamy.
   
5. Add 1 cup mango pulp, 1 cup condensed milk and mix well.
   
6. Also add ½ tsp cardamom powder and a pinch of saffron food colour. Mix well.
   
7. Transfer the mixture to the bowl lined with baking paper.
   
8. Steam for 20 minutes, or until the curd thickens completely.
   
9. Refrigerate for 4 hours or until it sets completely.
   
10. Finally, cut the Mango Bhappa Doi Recipe and garnish with pistachios.
    

Notes

• Firstly, use thick curd; otherwise, you end up with less hung curd, and the dessert will not be creamy.
• Also, use sweet mangoes to avoid adding more condensed milk.
• Additionally, if you have access to hung curd or Greek yoghurt, then you can use it directly.
• Finally, Mango Bhappa Doi Recipe tastes great when served chilled.