Bhapa Doi is a popular Bengali Sweet prepared with hung curd. Bhapa means “steamed or baked” and Doi stands for “curd”. It is a steamed yogurt dessert which is served chilled. Bhapa doi can be served topped with nuts or fresh fruits to make it more delicious.
If you love chilled dessert, you will love mango shrikhand which is prepared with hung curd and do check up a lovely variety of ice cream recipes.
Watch the video of making Bhapa Doi
Bhapa Doi Recipe
Serves – 3-4
Ingredients needed
Milk – 1 liter full fat milk
Jaggery – 3/4 – 1 cup
Preparations
1.Prepare curd with 1/2 liter of full fat milk. Check how to make curd at home.
2.Strain the curd using a muslin or a soft cotton cloth. Let the water drip from the curd. Keep it inside the refrigerator as it will take an hour for the water to drip completely from the curd. Keep it inside the refrigerator so that it will not turn sour. This is hung curd.
MethodÂ
1. Boil another 1/2 liter of full fat milk until it reduces to half its quantity. Keep stirring otherwise the milk will get burnt.
2. Once the milk has reduced, turn off the heat. Let it become lukewarm.
3. Transfer the hung curd to a bowl. Add the reduced milk to the hung curd and mix well.
4. Add powdered jaggery (3/4 – 1 cup depending on the sweetness preferred). You can also add powdered sugar or powdered palm jaggery. Sieve jaggery before adding, so that there are no lumps.
5.Mix well until jaggery dissolves completely.
6. Transfer it to another vessel for steaming. Slightly tap to remove air bubbles.
7.Sprinkle pistachio or any nuts of your choice.
8. Bring water to boil in a steamer, place a plate/stand, then place the prepared mix, cover it and steam cook for 15-20 minutes.
9.Once done, remove from the steamer. Let it cool completely. Then refrigerate it overnight.
10.Serve bhapa doi chilled topped with more nuts and jaggery powder. Enjoy!
Note – If you are using ready made hung curd, you can skip the first 2 steps under “preparations”.
Bhapa Doi is a popular Bengali Sweet prepared with hung curd. Bhapa means "steamed or baked" and Doi stands for curd. It is a steamed yogurt dessert which is served chilled. Bhapa doi can be served topped with nuts or fresh fruits to make it more delicious.
- 1 liter Milk (full fat)
- 3/4-1 cup Powdered jaggery (or powdered sugar)
-
Prepare curd with 1/2 liter of full fat milk. Check how to make curd.
-
Strain the curd using a muslin or a soft cotton cloth. Let the water drip from the curd. Keep it inside the refrigerator as it will take an hour for the water to drip completely from the curd. Keep it inside the refrigerator so that it will not turn sour. This is hung curd. If you use ready made hung curd, you can skip all these steps.
-
Boil another 1/2 liter of full fat milk until it reduces to half its quantity. Keep stirring otherwise the milk will get burnt.
-
Once the milk has reduced, turn off the heat. Let it become lukewarm.
-
Transfer the hung curd to a bowl. Add the reduced milk to the hung curd and mix well.
-
Add powdered jaggery (3/4 - 1 cup depending on the sweetness preferred). You can also add powdered sugar or powdered palm jaggery. Sieve jaggery before adding, so that there are no lumps.
-
Mix well until jaggery dissolves completely.
-
Transfer it to another vessel for steaming. Slightly tap to remove air bubbles.
-
Sprinkle pistachio or any nuts of your choice.
-
Bring water to boil in a steamer, place a plate/stand, then place the prepared mixture, cover it with a plate and steam cook for 15-20 minutes.
-
Once done, remove from the steamer. Let it cool completely. Then refrigerate overnight.
-
Serve bhapa doi chilled topped with more nuts and jaggery powder. Enjoy!
I have been following your recipes for very long. Your way of writing is so simple and easy to understand that I can easily make it by following. So this Bhapa Doi recipe is. I will surely try this at home.
Keep it up the good work!!!
I tried this recipe. It came out very well. It resembles the taste of our Andhra desert Junnu. I tried so many recipes . Your website is the first I came across for recipes. Thank you so much.
Tried with country sugar.. it didn’t work.. the water separated when I steamed it.. does it work only with jaggery?
It did not separate for me. Some jaggery or country sugar have salts in them. Maybe because of that.
Oh ok.. thanks for the explanation.. will try again with jaggery…
Hi if I am using greek yogurt which is hung curd, what is the measurement for the hung yogurt?
Hi , is bhapa doi and misthi doi one and the same . Can u share misthi doi recepie please .
Thank you ,
Renuka.