Bhapa doi is a steamed sweet curd that hails all the way from Bengal. The best part is that this recipe is a baked bhapa doi one. It is smooth, rich, creamy, and flavoured with cardamom and saffron. It tastes incredibly good and is created with just a few ingredients. Plus, if your sugar intake has been off the charts and you’re still craving dessert, this is a great alternative!
When you break the two words, you get ‘bhapa’, which means baked or steamed and ‘doi’, which means curd. Bhapa doi, a famous traditional Bengali sweet, is blended together with condensed milk, kesar milk and curd.
To bring out the richness in taste, it is flavoured with saffron, cardamom and a handful of rich, crunchy nuts. Bhapa doi is quite creamy and delicious, perfect for any occasion. It hardly takes over half an hour to prepare, and one can easily make it in a pressure cooker or a steamer.
After lunch or dinner, it’s the ideal dessert to satisfy a sweet tooth! Without sacrificing its essence, baked bhapa doi subtly elevates the traditional dish. Baking gives the dish a smoother, more custard-like texture because it distributes the heat more evenly than steaming. Each mouthful feels richer and more sophisticated since the top softly settles while the core remains creamy.
Particularly when prepared in larger quantities, bhapa doi is less prone to splitting or gett
Read MoreIn a mixing bowl, whisk the thick hanging curd until it is entirely smooth, breaking up any lumps.
Add fresh cream and condensed milk to the curd, stirring slowly until well combined.
Softly stir in the jaggery and cardamom powder, letting the aromatics perfume the mixture without overpowering the yoghurt’s inherent tartness.
One spoonful of heated milk at a time should be added, and it should be thoroughly whisked until a thick custard-like consistency is achieved.
To have a smoother, more polished baked bhapa doi texture, strain the dough once over a sieve to get rid of air bubbles and graininess.
Preheat the oven to 160°C and fill a baking tray with hot water for a mild water bath. It will guarantee even baking and keep the yoghurt from curdling.
Transfer the mixture to a prepared baking dish. Put it in the water bath, and bake, uncovered, for 35 to 40 minutes until the centre jiggles.
Allow the tastes to develop and the texture to firm up wonderfully by letting it cool completely and chilling it for at least 4 hours before serving.
The heat was too high, or the curd wasn’t thick enough. Always use hung curd and bake or steam at a low temperature.
It is not advised. A water bath gives slow, even heat and prevents curdling or cracks on the surface.
The edges should be set while the centre has a slight jiggle. It firms up fully after chilling.
Yes, but to prevent graininess, use cooled, filtered jaggery syrup and thoroughly blend it.
It retains its flavour and texture for up to two to three days when kept airtight in the refrigerator.
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