Mango bhapa doi

Bhapa doi is steamed yogurt and is a delight. It is a specialty from the land of amazing food West Bengal where I lived a good amount of time for higher studies. Steaming is a common technique used in Indian cuisine to make sweet and savory dishes. The process of making Bhapa doi involves mixing sweetened yogurt with other ingredients, placing it in a heatproof dish or ramekin, and steaming it until it’s set. Steaming hung curd in earthen pots or ramekins gives it a smooth texture. 

Adding mango to Bhapa doi is a delicious variation to the classic, and we savored it. I always keep a jar of pureed mangoes in the refrigerator to whip up desserts and drinks in no time. This saves me a lot of time, especially in a rush.

Here is the recipe for Mango Bhapa doi/yogurt

Ingredients

• 2 cups Greek or hung yogurt
• 5 tbsp mango puree
• 2 tbsp condensed milk
• 1/4 teaspoon cardamom powder (optional)
• Chopped fresh mango slices and mint for garnish (optional)

Method

1. Whisk together the yogurt, mango puree, and condensed milk in a mixing bowl until smooth.
2. Add cardamom powder (if using) to the mixture and whisk again.
3. Pour the mixture into a heatproof dish or individual ramekins.
4. Cover the dish or ramekins with butter paper or a lid.
5. Place the dish or ramekins in a deep oven-proof pan with boiling water and bake in the oven for 20-25 minutes at 160 degrees.
6. Remove from the oven and let it cool to room temperature.
7. Chill in the refrigerator for a few hours or overnight.
8. Serve chilled as a dessert. Garnish with mango cubes and mint.