▶Bhapa Doi is a popular Bengali dessert made with hung curd (or Greek yogurt) and khoa (or condensed milk).
▶Bhapa means “steamed or baked” and Doi stands for “curd”.
▶The “kesar” version is enriched with saffron.
➡It is a steamed yogurt dessert (bain-marie) served cold with dried or fresh fruits, and it is a must during Durga Puja, the annual Hindu festival in South Asia celebrating the goddess Durgā.
Other Indian recipes based on curd and saffron:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Bain-marie
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 7 oz curd (or Greek yogurt)
- 7 oz khoa (or condensed milk)
- 1/3 cup milk
- to taste saffron threads
- to taste pistachios
Steps
After squeezing the curd (or yogurt) by hanging it for 2 hours or using a strainer to let it drain, mix it with the khoa (or condensed milk) and the milk where the saffron threads have been dissolved.
Whisk the mixture until creamy.
Cover and let it rest for a few minutes.
Pour the mixture into a baking dish or small cups and cook in a bain-marie for 20/25 minutes.
Let cool in the refrigerator for 4/5 hours.
Serve garnished with pistachios or other dried fruits.
You can choose whether to use sweetened condensed milk or not, depending on your preference for more or less sweetness.
FAQ
What is the difference between Bhapa doi and Mishti doi
Mishti doi is a variant of curd with added jaggery (palm sugar) but requires no cooking.
While bhapa doi literally means steamed yogurt, meaning cooked.What is khoa?
Khoa is a dairy product made from cow and water buffalo milk and is made by simmering whole milk over medium heat for several hours in a shallow iron pan.
What is the difference between curd and yogurt?
Yogurt and curd are two different types of dairy products.
Both are created by fermenting milk.
Yogurt by fermenting milk using bacteria, known as “yogurt cultures”.
Curd is a dairy product obtained by coagulation with an edible acidic substance like lemon juice or vinegar, and then draining away the liquid.
In India, the term curd is often used for yogurt (dahi).
