Wishing you all a very Happy New year 2021. Let this New year brings you an abundance of good health, joy, and happiness. Thank you so much dear readers for your continuous support. Looking forward to the same in the coming years too. Bhapa Doi I have tasted a few years back in Singapore. I happened to taste store-bought one. Recently when we visited my Cousin Anandi in Hongkong, she made Bhapa Doi for dessert. We all loved it and the recipe she followed is super easy too. Last year I happened to note down the gist of this recipe from a Bengali friend but didn’t try that. That recipe is the authentic version of Bhapa Doi using Nolen Gur or Jaggery. Please check out the notes section to see the variations. I adapted the easy method with just 2 main ingredients. Also check out
Instant cham cham recipeChannar puli recipeRasgulla recipeRasmalaiApple kheer recipe
Bhapa Doi recipe
Put the curd in a sieve or hung this in a Muslin cloth for 2 hours.If using a strainer, keep a bowl below.You can keep this inside the fridge to avoid this getting sour.I used a big strainer. The extra water will get collected in the bowl.You can use the water to knead roti dough.
Add the thick yogurt into a bowl.Now add condensed milk to this.Add cardamom powder. I added milk masala to this.Mix well evenly.
Transfer this to individual heatproof bowls.You can steam this in a steel dabba too.Cover the bowls using a foil.Steam this for 20 minutes. I used my Idli steamer.You can steam this in a pressure cooker too.Once done take out and cool.
This will be thickened after steaming.Refrigerate this for 3-4 hours or overnight.Garnish with chopped pistachios or almonds.
Serve chilled.
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