Bhapa Doi (Bangal Steamed Sweetened Yogurt)
A signature Bangal/Bengali sweet — hung curd whisked with sweetened condensed milk and steamed in earthen pots till set. Dense, silky, faintly tangy. Served chilled with cardamom and pistachios. The dessert close to a Bengali wedding feast or Durga Puja Ashtami lunch.
Ingredients
Garnish
- pistachios (optional) — 15 g
- badam (optional) — 15 g
- Milk — 100 g
- Cardamom — 2 g (powdered)
- Curd — 500 g (hung-overnight)
- Saffron (optional) — 1 g
- Condensed Milk — 200 g
Method
- Hang 500 g curd in muslin overnight in fridge — yields about 250 g thick hung curd.
- In a wide bowl, whisk hung curd with 200 g condensed milk and 100 ml whole milk till silky-smooth (no lumps).
- Mix in cardamom powder and a tiny pinch of saffron strands.
- Pour into a heat-safe earthen / glass bowl. Cover with foil. Place in a steamer with simmering water (water should NOT touch the bowl).
- Steam on medium-low for 30-35 min until the centre wobbles like jelly when tapped — set but soft.
- Cool, then refrigerate at least 4 hours. Garnish with chopped pistachios + almonds; serve chilled.
Common questions
- How many calories in one plate of Bhapa Doi (Bangal Steamed Sweetened Yogurt)?
- 300 kcal per plate.
- How much cooking time?
- 50 min — 15 min prep, 35 min cooking.