Name: Bhapa Doi
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Strained Yogurt, thick, no whey; ½ cup Condensed Milk, sweetened; ¼ tsp Ground Cardamom, for aroma; ½ pinch Saffron, soaked in a dash of warm milk; ½ tbsp Almonds, slivered for garnish

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

¾ cupStrained Yogurtthick, no whey
½ cupCondensed Milksweetened
¼ tspGround Cardamomfor aroma
½ pinchSaffronsoaked in a dash of warm milk
½ tbspAlmondsslivered for garnish

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 2 hours of chilling after steaming so the bhapa doi sets into a creamy spoonable custard.

Method

In a mixing bowl, whisk the hung curd until it is completely smooth and free of lumps.
Pour in the condensed milk, cardamom powder, and saffron milk. Whisk gently until well combined into a silky batter.
Grease a steel bowl or individual ramekins with a drop of ghee. Pour the yogurt mixture into it and cover tightly with aluminum foil.
Heat water in a steamer or a wide pan. Place the covered bowl inside, ensuring the water level is halfway up the bowl. Steam on medium-low heat for 15-20 minutes.
15–20 min
Carefully remove the bowl. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
2 hr
Garnish with slivered almonds before serving cold.

How to tell it's done

Bhapa doi should be creamy and smooth, set like a soft cheesecake but still tender on the spoon.

Getting it right

Tip

Steam gently and stop once the center is just set. Over-steaming can split the yogurt and make the texture grainy.

What to serve it with

Serve chilled in ramekins or unmolded with slivered almonds, pistachios or saffron strands.

Common mistakes

The yogurt splits after steaming.: Use hung curd and moderate steam, and keep the bowl covered with foil so condensation does not drip into it.

Storing and reheating

Refrigerate bhapa doi covered for up to 3 days. Do not freeze it because the yogurt texture can turn grainy.

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