Bhapa Doi - Delicious Indian cheesecake
Bhapa Doi recipe is an extremely delicious Bengali delicacy which has now gained popularity worldwide.
Bhapa Doi is a typical Bengali delicacy which has now gained popularity worldwide. However, this pudding is similar to an Indian cheesecake made in Bangla style without gelatin or chinagrass or agar agar.
This Bengali cheesecake recipe is made using a combination of cooked down sweetened milk along with thick yogurt and it may or may not be spiced minimally.
There are several variations to this bhapa doi recipe. I have provided the idea variations below.
What is a Bhapa Doi?
How do you define Bhappa Doi?
Bhapa Doi is a popular Bengali dessert in its basic form prepared with hung curd & condensed milk. Bhapa means “steamed” and Doi stands for “curd or yogurt”.
It originated from Bengal (West Bengal and Bangladesh) and has a crunchy flavour of chopped pistachios and/or almonds sprinkled on the top.
Bhappa Doi recipe is made a lot and is a must-have during Durga Puja. It is usually consumed chilled and can be served after lunch or dinner.
Bhapa Doi vs. Mishti Doi
The Difference between Bhapa Doi & Mishti Doi
Bhapa Doi vs. Mishti Doi – One should not not confuse bhapa doi with mishti doi. They are both very different.
Mishti doi is a variation of curd but it is set sweet and there is no cooking involved. Whereas bhapa doi, literally means, steamed yogurt which means it is cooked.
Hence, Misti Doi can turn into Bhapa Doi but not vice versa.
So, bhapa doi is a steamed version of mishti doi, which isn’t as sweet and has a cheesecake-like consistency to it.
Bhapa Doi | Bengali Steamed Yogurt Pudding
- Hung Curd - 200 grams
- Condensed milk - 200 grams
- Milk - 5 Tbsp
- Add hung curd or Greek yoghurt, condensed milk and milk to a mixing bowl.
- Mix it well with a whisk till creamy. Pour the whisked curd batter into a greased bowl or multiple smaller ramekins.
- Cover the bowl with aluminium foil and let it rest for a while.
- Put the bowl in the steamer and cook it for 20-25 minutes on low to medium flame.
- Once done, check the dish by inserting a knife in it, if it comes out clean, it is ready. If not, allow it to cook for another 5 minutes or till the knife comes out clean.
- Cool it in the refrigerator for 4-5 hours and serve bhapa doi chilled.
You will need more ingredients if you want to improvise and add flavours. Some tips & suggestions are given below:
- It is better to use curd prepared with full-cream milk. If not available while mixing the ingredients add 2 Tbsp. of cream to it.
- Instead of plain curd, you may use Greek yoghurt.
- The critical point for making bhapa doi is how long you have strained the curd or yoghurt. Shop-bought yoghurt or set at home curd, either way, you have to hang it in a muslin cloth or a strainer for at least a couple of hours and drain off any liquid.
- Even an hour of draining the water and then squeezing any water out of it is essential to make it creamy.
- You can add slivered pistachios and almonds to get a crunchy texture.
- You may garnish Bhappa Doi with saffron as well. Simply add saffron to a couple of tablespoons of milk and add it to the batter mix when dissolved.
- You can jazz up bhapa doi with available nuts or a silver leaf, and flavour it with cardamom.
- There are various processes of making bhapa doi. You can make it in the microwave. You can make it in a steamer. You can make it in the oven.
- You must use a water bath for all the cooking techniques above. The time will vary.
- The time varies with the method of cooking. In a pressure cooker, it takes about fifteen minutes. In an oven, about 30 minutes. A steamer would take about 20 minutes. A microwave takes one minute per bowl or a maximum of 5 to 6 minutes if it is a large bowl.
- You may use khowa (khoya) instead of condensed milk and adjust the sweetness accordingly.
Tools & Equipment Used For This Recipe
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Variations for Bhappa Doi
Myriad Flavours for Bhapa Doi
Bhapa doi, or Bengal’s answer to cheesecake, may be flavoured with saffron and cardamom.
You can add dried fruits like almonds and pistachio nuts to make bhappa doi crunchy and rich.
You can add mango puree and figs to give it a different flavour.
FInally! To Sum It Up
Bhapa Doi is a typical Bengali delicacy which has now gained popularity worldwide. However, this pudding is similar to a cheesecake made in Indian (Bangla) style.
It is made using a combination of cooked down sweetened milk along with thick yogurt and it may or may not be spiced minimally. There are several variations to this bhapa doi recipe.
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