Pumpkin Bhapa Doi/ Steamed yogurt

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Diwali is tomorrow, and I need to dig into sweets for no reason. This year I will avoid the regular traditional sweets for a dessert that is healthy and is traditional. Bhapa Doi, or steamed yogurt, is a Bengali dessert made with yogurt and can be flavored with seasonal jaggery. With the pumpkin season in full swing, I decided to bring the best of both worlds together. So, I offer you Pumpkin Bhapa Doi or Steamed yogurt.

Bhapa Doi is prepared in earthen pots and served as such. The texture is gorgeous, and the pumpkin adds a beautiful color to the dessert. I remember standing under a huge Banyan tree next to my hostel gate with a pot of Bhapa Doi. I had two extra packed for later. My roommate and I loved desserts. She would pack some extra for me, anything she loved. Even though my hostel life was filled with ups and downs, the last two years were beautiful. 

I wish I had earthen pots to prepare these; however, glass jars will work for now. I topped the pumpkin steamed yogurt with whipped cream and berries. I hope you do give this recipe a try.

Recipe of Pumpkin Bhapa Doi or steamed yogurt
Photo of Pumpkin Bhapa Doi or steamed yogurt

Preparation time : 10 minutes
Cooking time : 20-25 minutes
Serves : 4-5


  • Greek/Hung yogurt 300 gms
  • Condensed milk 4 Tbsp
  • Pumpkin puree 200 gms
  • Cinnamon powder 1 tsp
  • Whipping cream 100 ml
  • Berries


  1. Whip the curd with pumpkin puree, cinnamon, and condensed milk. Adjust the sweetness if you feel it’s less.
  2. Pour into jars that are oven resistant. Cover the pots with baking paper and tie them with a string.
  3. Place the prepared pots in a deep ovenproof dish. Pour hot water so that the jars are covered up to half their height.
  4. Let them sit in a preheated oven at 160 degrees for 20-25 minutes.
  5. Once they are out of the oven, let them reach room temperature before you let them chill in the fridge.
  6. Top them with whipping cream and berries at the time of serving.


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