a melt in mouth texture Bengali dessert with a twist of the king of fruit, Mango and that too prepared in Oven (WATER BATH method).
What is Bhapa Doi ?
Bhapa Doi is a traditional and absolutely delectable dessert from the West Bengal state of Indian subcontinent. Bhapa doi consists of two Bengali words, ‘Bhapa’ means ‘steamed‘ and ‘Doi’ means ‘yogurt / curd‘. So literally bhapa doi means a steamed yogurt. Each Bengali knows to please anyone by serving a bowl of this type of sweets towards the end of a meal.
Are Bhapa Doi and Mishti Doi same ?
Most have the misconception that these two are same. But, no ! Both are different. Mishti doi is the sweetened yogurt where as by steaming it becomes bhapa doi. So Mishti doi can turn into Bhapa Doi but not the vice-versa !
Basically this simple Bengali dessert is made using condensed milk, Greek yogurt (hung curd). All you need to do is mix all the ingredients together and steam. Literally, these are the only simple steps to get a delicious creamy dessert. The bhapa doi can be prepared in a steamer or even in oven by following water bath method. Now-a-days the flavorings of the bhapa doi varies and can be customized by using sliced almonds, chopped pistachios, saffron, raisins, chocolate chips, fruits etc.
Previously I had shared a bhapa doi recipe where some masala tea powder is added to the simple bhapa doi or steamed yogurt and hence the dessert became Masala Bhapa Doi | Spiced Tea Flavored Steamed Yogurt . In that, I had followed the steaming method. Today the bhapa doi is flavored with the king of fruit, Mango and that too in a oven (that means I have used the water bath process to steam). So the Bengal delicacy here becomes Bhapa Aam Doi / Steamed Mango Yogurt.
Ingredients for this sweet dish :
- Mango pulp – Mango pulp one can use fresh homemade ones or store bought. If preferring to use homemade, then just peel the mango and chop roughly. In a blender jar blend into a smooth puree type without adding any water. Mango pulp is then ready to use. The sweetness of the bhapa doi is also affected by the ripeness of the mango. So adjust as per the sweetness desired.
- Condensed milk – If you are not in for of much sweetness, then just add only 3/4th cup of condensed milk instead of 1 cup or vice-versa.
- Greek yogurt / hung curd – This recipe is called for hung curd or Greek yogurt. If you are using regular yogurt (check how to make curd / yogurt at home) then make sure that, it is drained of most of the liquid. It is the important step and has to keep in mind that no water should be there in the hung curd if preparing the hung curd at home. All water from the curd should be drained out. Instead of regular yogurt, Greek yogurt is naturally thick. So it is best suited and well combined easily with the condensed milk. Always prefer to use fresh curds that is not sour at all, otherwise the dessert’ll not taste very good.
- Cardamom powder – This is is most common flavoring agent in the bhapa doi preparation.
- Milk (warm) & Saffron – Few saffron strands are soaked in warm milk and then used in this bhapa doi mixture. In addition to that some crushed saffrons are sprinkled on top of the bhapa doi molds before steaming which lends a very beautiful look in the bhapa aam doi.
Preparation method of bhapa aam doi :
As I have already mentioned above that here the bhapa doi is prepared by following a water bath method. That means in oven the steaming procedure is done. So first the oven has to preheat at 180 deg C. Meanwhile few saffrons are soaked with warm milk in a small bowl and kept aside.
In another mixing bowl the hung curd, mango pulp, condensed milk are mixed well until a smooth texture. Next the saffron milk is added followed by the cardamom powder. Everything is given a quick stir. This yogurt mixture is then poured in the desired molds till 80-90 % filled. Some crushed saffrons are also sprinkled on top of each molds and those molds are then covered with aluminium foil.
A baking tray is filled with regular water till 1 inch and the molds are transferred onto this tray. Finally these are allowed to bake for 20-25 minutes at 160 deg C or until a skewer / knife inserted into the molds comes out clean. Then all the molds are allowed to cool down completely. Before serving these bhapa aam doi is kept in refrigerator for at least 2 hours to get chilled which are then ready to serve !
Dietary Notes :
✔ Festive friendly
✔ Gluten free
✔ Bengali Cuisine
✔ Make ahead dessert
✔ Steaming in Oven (WATER BATH)
Serving suggestion :
If you are a fan of bengali sweets that too bhapa doi, then this mango twist to the classic n traditional bhapa doi surely a must try in summer for you. This is a perfect party and potluck dessert too as it can be prepared well ahead and kept in refrigerator until serving. One can make this in a big mold and slice while serving or simply prepare in single serving molds which are pretty easy to serve. Just mix all the ingredients together and steam (on gas stove or in oven by water bath) until set, keep in refrigerator to chill and serve finally ! This bhapa doi preparation is the Instant version. It is best enjoyed as chilled straight out of the refrigerator. This is best suited for festive dessert that one can make in a hurry as well. So do make sure this Bhapa Aam Doi with cardamom and saffron that too in oven.
HOPE YOU WILL LIKE THIS BENGALI SWEET😊! WHY NOT TRY SOME MORE SIMILAR RECIPES 👇 AS WELL :
- Masala Bhapa Doi | Spiced Tea Flavored Steamed Yogurt
Event related to this post :
Well, the July month challenge in ‘Shhhhh Cooking Secretly Challenge‘ group was ‘Steamed Food’. The theme was suggested by Anu Kollan, she is a wonderful blogger, do check her latest recipe Vattayappam – Kerala Style Steamed Rice Cakes. For the current theme, my partner was Shobana Vijay (blogs at shobas delight) who gave me 2 secret ingredients as Milk & Cardamom and I gave her as Coconut & Oats. And as usual, using mine two ingredients I had to prepare a steamed dish. So here is the Bhapa Aam Doi or Steamed Mango Yogurt with cardamom and saffron in OVEN for theme contribution.
And, yes !!!
If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
Now let’s go through how to make “Bhapa Aam Doi in OVEN” at home 👇
Video procedure of this “Bhapa Aam Doi / Steamed Mango Yogurt ” :
: Recipe Card :
Bhapa Aam Doi | Steamed Mango Yogurt with cardamom and saffron in OVEN
Prep time: 10 MCook time: 25 MTotal time: 35 M
a melt in mouth texture Bengali dessert with a twist of the king of fruit, Mango and that too prepared in Oven (WATER BATH method)
- Mango pulp 1 cup
- Condensed milk 3/4 – 1 cup
- Greek yogurt / hung curd 1 cup
- Cardamom powder 1/2 tsp
- Milk (warm) 2 tbsp
- Saffron 1 tsp + for garnishing
- Preheat the oven at 180 deg C.
- Mix 1 tsp saffrons with warm milk in a small bowl and keep aside.
- In another mixing bowl, take the hung curd, mango pulp, condensed milk.
- Whisk well until a smooth texture.
- Next add saffron milk and whisk again.
- Then add cardamom powder and give a quick stir again.
- Pour this yogurt mixture in the molds till 80-90 % filled.
- Sprinkle some crushed saffrons on top of each mold and cover those molds with aluminium foil.
- Pour 1 inch water in a baking tray and transfer these molds into the tray.
- Put the tray in the oven and bake for 20-25 minutes at 160 deg C or until a skewer / knife inserted into the molds comes out clean.
- Take out from the oven and allow all the molds to cool down completely.
- Place all molds in refrigerator for at least 2 hours and then serve it chilled !
No water should be there in the hung curd if preparing the hung curd at home. All water from the curd should be drained out.
Always prefer to use fresh curds that is not sour at all, otherwise the dessert’ll not taste very good.
Sweetness can be adjustable. If you are not in for of much sweetness, then just add only 3/4th cup of condensed milk instead of 1 cup or vice-versa.
Mango pulp one can use fresh homemade ones or store bought. If preferring to use homemade, then just peel the mango and chop roughly. In a blender jar blend into a smooth puree type without adding any water. Mango pulp is then ready to use.
The sweetness of the bhapa doi is also affected by the ripeness of the mango. So adjust accordingly.
Steaming time may vary depending upon the size of mold.
Egg free dessert, Bhapa doi, Aam Bhapa doi, Condensed Milk, Hung curd, Greek yogurt, Saffron
Dessert, Steamed Dessert, Mango, Bhapa Doi, Baked Yogurt, Gluten free, Vegetarian,
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