Bhapa doi recipe | Oven, Steamer and Microwave methods (2024)

Instant Bhapa doi

Bhapa doi is a popular Bengali sweet, made by steaming the mix of curd, sugar, milk and cardamom. This is an instant Bhapa doi recipe with just two main ingredients, yogurt and sweetened condensed milk. Explanations are given for three methods of bhapa doi making, oven cooking, steaming and microwaving.

If you are interested in easy sweet recipes, try this 15mins Almond flour burfi.

Bhapa doi and Mishti doi misconception:

When I got married and moved to Bangalore during my early days of venturing around different cuisines, being a South Indian, I found it confusing between Mishti doi and Bhapa doi. Later I developed an interest in Bengali milk-based sweets because my son is an ardent lover of milk and milk products. I can still remember the taste of Sandesh, an awesome sweet first introduced to me by my Bengali friend Sudipta.

Mishti doi is a sweet made by fermenting thickened milk with sweet(mainly jaggery). This fermented sweet yogurt is world-famous and a favorite in our home. In contrast, Bhapa doi is a sweet made by steaming sweetened curd. To explain more clearly, a Mishti doi can become a bhapa doi by steaming. But cannot be vice versa. Bhapa doi literally means steamed curd.

How to make easy Bhapa doi with simple ingredients?

In the early days, the process is time-consuming and a bit tedious. The milk is first condensed to a thick consistency, then it is allowed to cool and blended with homemade curd and jaggery.

Nowadays no one has the time to do elaborate sweets. This easy Bhapa doi recipe uses sweetened condensed milk that cuts down the steps of condensing milk and mixing jaggery/sugar. In just two steps you can make a delicious Bhapa doi.

Mix sweetened condensed milk with hung curd and steam the mix. As simple as that.

Which one to use curd or yogurt for sweet bhapa doi?

The whole fat curd is the best choice to make this sweet. If you are homemade curd please hung up in a clean thin cotton cloth for some time to remove excess whey.

Those who think making and hanging curd is a time-consuming process can use plain Greek yogurt. Greek yogurt is a perfect choice and makes the moistest Bhapa doi.

If you are using skimmed milk curd, mixing some fresh cream would be helpful before steaming.

I skip the hanging process when using whole fat curd or greek yogurt.

Methods of making steamed sweet doi(Indian cheesecake):

Before talking about the methods let me tell you about the containers used for cooking. Obviously for the oven method, an oven-safe bowl and for microwave doi microwave-safe bowl/pan should be used. For steamer, use steel cups. Unlike Mishti doi, this Bhapa doi is a cooked curd and while cooking dahi there are chances to overcook and dry it up. A perfect Bhapa doi should be soft and should retain moisture. Mud pots will absorb the moisture from doi while steaming. So use only stainless steel cups or katoris.

1. Steaming – This is the first and widely popular method. Use any type of steamer and small katoris(steel cups) and steam for 20 to 25 mins in low heat.
2. Oven – Use the water bathing method(double boiling) to avoid drying up the doi. Cook for 20mins in the preheated oven at 180C(350F).
3. Microwave – Yes!! Microwaving works too. Microwave the doi mixture for just five minutes at a medium power level(power5) in a microwave-safe bowl.

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Preparation:

• If you are using homemade curd or skimmed curd, hang the curd in a thin cheesecloth or cotton cloth. I showed it just for your reference and actually, I used full-fat curd.

• For full-fat curd and Greek yogurt, please skip the above step.
• Soak 2 pinches of saffron strands in a tbsp of warm milk.

Recipe and Method:

• Take two cups of curd or yogurt in a mixing bowl and add 1.5 cups of sweetened condensed milk.
• Use a whisk or a hand mixer(in low speed) to beat it very well.

• Add a half cup of milk and whisk again.

• Next, add the saffron milk and a 1/2 tsp of cardamom powder. Stir them in.

Traditional steamer method to make Bhapa doi:

• Fill katoris(small steel cups) with 3/4th of the doi mixture. Cover with a foil. The foil prevents bhapa doi from drying up. You can use small plates to cover the cups. I suggest you not use mud pots because the moisture would be extra absorbed from the doi and leads to dried doi.
• Heat water in a steamer up to the mark of one inch. Place a trivet or stand and keep the filled cups. Steam for not more than 20mins in low heat.

• Once done, remove the foil cover, let cool, keep refrigerated. Serve chilled.

Oven method:

• Preheat the oven to 180C (350F). Pour water in a tray, keep a stand or trivet in it.
• Fill a right-sized oven-safe bowl with the doi mixture and cover with foil. Place this bowl in the water bath(double boiling inside the oven).

• Cook for 20mins. Overcooking makes thick non-smooth doi. Remove from the oven, let cool and chill it in the refrigerator for atleast an hour. Serve chilled.

Microwave method:

• In a microwave-safe bowl or glass fill the doi mixture and cook on medium power(I kept at power level 5) for 5mins. DO NOT USE FOIL INSIDE MICROWAVE. You can keep the bowl open.
• Let cool, keep refrigerated and serve chilled.

Tips:

1) Serve Bhapa doi chilled for better taste.

2) Please read out the story for different methods of making steamed sweet doi.

3) Plain Greek yogurt or full-fat curd is perfect for making this sweet. I don’t suggest hanging curd for too much time as the necessary moisture also will be extracted completely and makes dry bhapa doi. Drain out whey only if it is skimmed curd or homemade light curd. Otherwise, just mix with condensed milk and spice it with cardamom and cook.

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