Durga Puja just came to an end and we have already sinked into preparations for Diwali. There’s this unstoppable chain of festivals that starts with Ganesh Chaturthi and continues till Christmas. Well, this time of the year has to be my favourite and we eagerly wait for it. So with all the celebrations around the recipes also ought to become festive and with that thought in mind I have this dessert which is so close to my heart. Bhapa Doi/Bengali Mishti Doi/Steamed Sweet Yoghurt is a popular dessert from Bengal and anyone who has had this even once can’t stop raving about it.
My father is a die hard fan of Bhapa Doi but we cannot travel all the way to Kolkata always to eat it. Once I learnt how to make this at home, we make it for every occasion and it tastes no less than those “Yoghurts” from Kolkata. I have also tried making this with date palm jaggery which is another popular delicacy of Bengal and everyone at home loves that more. But this recipe has all handy ingredients and can be made in a jiffy whenever you feel like. This is actually ready in under 30 minutes, what takes time is the chilling part, you have to chill this for minimum 3 hours to get that creamy texture.
Ideally Bhapa Doi is steamed and served in earthen wares but I love to serve them in my pretty little oven proof bowls. To glam up the dessert, top with some slivers of dry fruits like pistachios, cashews, almonds and it’ll turn into a beauty. So are you trying Bhapa Doi this Diwali! There’s nothing that you’ll hate about it, just love it and everyone will love you back for such an amazing dessert. Join me below to get the full recipe for Bhapa Doi with only a handful of ingredients!
- Hung Curd - 1 cup
- Condensed Milk - 1 cup
- Full fat Milk - 1 cup
- Chopped Pistachios - as desired
- Chopped Almonds - as desired
- Preheat oven at 160 degree celsius.
- In a mixing bowl take hund curd, condensed milk and beat well using a electric hand mixer or hand whisk until smooth and creamy.
- Now add in full fat milk and blend it well, you will get a thin but creamy mixture.
- Divide and pour the liquid In six ramekins or ovensafe bowls.
- To steam keep all the bowls in a baking tray and pour hot water halfway through the bowls.
- Cover with an aluminium foil from top, secure it nicely and bake for around 20 mins.
- Once done cool them down for half and hour and then refrigerate for about 3 hours minimum.
- Meanwhile chop some pistachios, almonds or any dry fruits of your choice.
- When the yoghurt is ready, garnish with the nuts and serve. Keep refrigerated.