Bhapa Doi is a popular Bengali dessert made using yogurt. An easy, thick creamy dessert made with just 2 ingredients, curd and condensed milk.
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Bhapa Doi I have tasted a few years back in Singapore. I happened to taste store-bought one. Recently when we visited my Cousin Anandi in Hongkong, she made Bhapa Doi for dessert. We all loved it and the recipe she followed is super easy too.
Last year I happened to note down the gist of this recipe from a Bengali friend but didn’t try that. That recipe is the authentic version of Bhapa Doi using Nolen Gur or Jaggery.
Please check out the notes section to see the variations. I adapted the easy method with just 2 main ingredients.
Also check out
Bhapa Doi recipe
Bhapa Doi recipe
Ingredients
- Ingredients
- Bhapa Doi recipe
- Preparation time:2 hrs Cooking time: 20 minutes Serves:3
- Ingredients
- 2 cup yogurt
- 1/2 cup condensed milk
- 1/2 tsp cardamom powder
- Pistachios to garnish
Instructions
- Put the curd in a sieve or hung this in a Muslin cloth for 2 hours.
- If using a strainer, keep a bowl below.
- You can keep this inside the fridge to avoid this getting sour.
- I used a big strainer. The extra water will get collected in the bowl.
- You can use the water to knead roti dough.
- Add the thick yogurt into a bowl.
- Now add condensed milk to this.
- Add cardamom powder. I added milk masala to this.
- Mix well evenly.
- Transfer this to individual heatproof bowls.
- You can steam this in a steel dabba too.
- Cover the bowls using a foil.
- Steam this for 20 minutes. I used my Idli steamer.
- You can steam this in a pressure cooker too.
- Once done take out and cool.
- This will be thickened after steaming.
- Refrigerate this for 3-4 hours or overnight.
Notes
2. Add 3-4 tbsp of powdered jaggery or nolen gur to this and mix well.
3. For friends in South East Asian countries, you can use Gula melaka instead of jaggery.
4. Bhapa Doi is a perfect dessert for a party.
- Put the curd in a sieve or hung this in a Muslin cloth for 2 hours.
- If using a strainer, keep a bowl below.
- You can keep this inside the fridge to avoid this getting sour.
- I used a big strainer. The extra water will get collected in the bowl.
- You can use the water to knead roti dough.
- Add the thick yogurt into a bowl.
- Now add condensed milk to this.
- Add cardamom powder. I added milk masala to this.
- Mix well evenly.
- Transfer this to individual heatproof bowls.
- You can steam this in a steel dabba too.
- Cover the bowls using a foil.
- Steam this for 20 minutes. I used my Idli steamer.
- You can steam this in a pressure cooker too.
- Once done take out and cool.
- This will be thickened after steaming.
- Refrigerate this for 3-4 hours or overnight.
- Garnish with chopped pistachios or almonds.
- Serve chilled.
- Instead of condensed milk, you can boil ¾ cup of full cream milk and reduce it to ½ cup.
- Add 3-4 tbsp of powdered jaggery or nolen gur to this and mix well.
- For friends in South East Asian countries, you can use Gula melaka instead of jaggery.
- Bhapa Doi is a perfect dessert for a party.
