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