Bhapa Doi is an oriental dessert of Bengal. It is a steamed yoghurt pudding that is rich, creamy, and easy to make. With the texture of cheesecake but a lighter, more melt-in-your-mouth feel, this fantastic sweet treat is made with just a handful of essential ingredients - making it perfect for any occasion. This simple Bhapa Doi recipe only needs thick yoghurt, condensed milk, and a hint of cardamom for flavour. Bhapa Doi is prepared by blending yoghurt and condensed milk into a smooth, silky batter. A pinch of cardamom powder or saffron strands adds an understated fragrance. This mixture is poured into small bowls or ramekins and then steam-cooked. The result is dense yet creamy, satisfying, and indulgent in texture. Slowly steaming gives it a caramelised sweetness. Serve Bhapa Doi chilled, garnished with chopped nuts like almond or pistachio for texture and flavour. This dessert is a good choice for any festival as it can be prepared early and stored in the fridge for a while. With this quintessential & authentic Bhapa Doi recipe, you are sure to be able to enjoy a traditional Bengali dessert with minimum fuss. Bhapa Doi is a real treat, whether you are a first-timer or an Indian sweets fan. It has a rich taste accompanied by a creamy texture.

• 1 cup curd
• 1 cup milk
• 1/2 tsp cardamom powder
• 1 cup condensed milk
• Sugar

• In a huge mixing bowl, add thick yoghurt, sweetened condensed milk, regular milk, sugar, and cardamom powder.
• Mix it till smooth and creamy, making sure that sugar dissolves fully.
• Once you have the mixture ready, prepare your steaming moulds.
• Lightly grease the moulds with a bit of oil or butter so that the Bhapa Doi does not stick to the sides and comes out smoothly as soon as it sets.
• Put the creamy yoghurt mixture in the greased moulds and fill three quarters since it will expand slightly when it is being steamed.
• Once the moulds are filled, cover it with a foil.
• Place the foil-covered moulds in the steamer, and the water level should be just below their levels so the pudding will get steamed instead of boiling.
• Cover the steamer with a lid and cook for about 20 to 30 minutes, depending on the number of Bhapa Dois you have in your moulds.
• Check if the bhapa dois are done by inserting a knife in the middle. A clean knife indicates that you're good to go.
• Take out the moulds from the steamer carefully and let them rest at room temperature for 5 to 10 minutes.
• Refrigerate it for a couple of hours till the pudding sets and gets firm.
• Now, carefully invert the inverted mould over the serving plate.
• You can tenderly tap the mould if you let go of a gong sound. Bhapa Doi will now be smooth on top, caramelised, and ready for serving.
• Your Bhapa Doi is prepared to be served. The dessert must have a creamy, velvet-like texture with a tangy flavour of yoghurt.
• Top it with a few strands of saffron or chopped pistachios, or serve with honey drizzled on the top.
• Bhapa Doi is a refreshing and indulgent dessert to savour at tea time or after a heavy meal. It is a perfect treat for occasions or family gatherings.