Bhapa Doi
Bhapa Doi
Bhapa Doi is a steamed Bengali dessert made by mixing hung curd, condensed milk, and a touch of milk, then steaming it until set. It has a soft, custard-like texture and a sweet, tangy flavor.
Bhapa doi is made by whisking together hung curd, condensed milk, and regular milk until it becomes smooth. Then pour the mixture into a greased dish. Steam it for about twenty minutes, then chill it in the fridge before serving.
Hung curd gives Bhapa Doi its thick, creamy texture, so it is generally recommended for the best results. Using regular curd without straining it first can leave the dessert watery and less firm once it is set.
Hung curd, condensed milk, and a small amount of regular milk are the most important ingredients to make bhapa doi. Some recipes also add a touch of cardamom or saffron for extra flavor and aroma.
You don't need an oven for Bhapa Doi at all. Steaming the mixture on the stovetop in a covered container is enough to give you the same soft, custard-like texture.
Bhapa Doi usually takes about twenty to twenty-five minutes to steam, plus a couple of hours to chill in the fridge. The chilling time helps it get the classic custard consistency.
Using curd that hasn't been strained enough often leaves too much liquid in the mixture, and prevents it from setting well. Steaming for too short a time can also leave the center soft and underset.
A properly steamed Bhapa Doi will look set around the edges with just a slight jiggle in the center, similar to a custard. A knife inserted should come out clean once it is fully cooked.
Cadbury Crackle can be a good option to make chocolate Bhapa Doi. It adds a fun twist to the dessert without overpowering the tangy curd base. Plus the crunchy texture can also make the dessert interesting.
Cadbury Bournville, with its deeper cocoa flavor will work well with the condensed milk nicely. This balance keeps the dessert rich without losing the classic tangy Bhapa Doi character.