Bhapa doi vs mishti doi

Bengali Bhapa Doi is served with an incredible spiced orange syrup.

Across India, with the notable exceptions of Bengal, Goa, and the north-eastern states, meals are usually accompanied by a bowl of curd, which is often set at home. Curd was the backbone of our meals—our vegetables are cooked in it, as is our fish, mutton, and chicken—but we never served curd separately to complement a meal. There is nary a single Bengali sweetshop within and beyond the border of Bengal which will not have clay urns of varying sizes, filled with perfectly-set and caramelized curd covered with thin paper and held together by a rubber band around the urn. Originating in West Bengal, mishti doi is made by reducing full cream milk over heat till it is half its quantity and then sweetening it with sugar cane or palm jaggery. After the milk has reduced and is sweetened, yoghurt is added to the bowl and left in a cool, dark place for the temperature and the yoghurt to work wonders. Mishti doi is always served cold. But despite this and the limited ingredients, mishti doi is very rarely made at home.

Bhapa doi vs mishti doi

Bhapa doi or mishti doi is a fabulous 5-ingredient Indian dessert resembling cheesecake. Made with Greek yogurt and a strawberry topping, it is super creamy and healthier than regular cheesecake! Another really delicious instant pot dessert is this caramel pudding. It is light and delectable and tastes good straight out of the fridge. And since we are on the topic, there's rasmalai cake too, a soft, spongy cake drenched in a sweet, creamy sauce. When it comes to Bengali desserts, bhapa doi steamed yogurt or mishti doi as it is also called sweetened yogurt is right up there in my all time favourites list. But, first, a confession of sorts - this mishti doi recipe is a little different from the way it is made traditionally. In the original recipe, milk is first boiled and reduced to half its quantity and jaggery is dissolved in it. This mixture is allowed to cool down until it is just warm, and fresh curd is stirred in. It is left to set in a warm place for a few hours.

Bhapa doi literally means steamed curd. The milk is first condensed to a thick consistency, then it is allowed to cool and blended with homemade curd and jaggery. So the next easy and quick alternative was bhapa doi.

Bhapa Doi is something I make whenever I have to cater to guests in a larger quantity at home! It takes hardly a few ingredients and steaming to make a perfect bowl of this Bengali delicacy. A few days back I had Bhapa Doi at a restaurant which was unbalanced though prepared with the ingredients we in general use to make the steamed yogurt. I never thought to check any book for the recipe in the past as this dessert actually is quite common in Bengali households. However, the unbalanced Bhaapa Doi was enough to boost me to check further. This part is quite interesting actually.

The Bhapa Doi recipe, or steamed yogurt pudding, is a supremely delicious, melt-in-mouth, and creamy Bengali dessert. It is one of the most popular desserts in Bengali cuisine. This traditional yogurt based dessert has a delicate texture and succulent taste. Made using strained yogurt and sweetened condensed milk, this classic and beautiful sweet dish is prepared in just 30 minutes. Exotic ingredients often require precise knife skills to handle and prepare them properly. On this page, you will find a step-by-step picture and video recipe on how to make Bhapa Doi at home. Bhapa Doi, or Bengali yogurt pudding, is a popular Bengali sweet made using hung curd aka strained yogurt , condensed milk, cardamom powder, and saffron strands. This bengali sweet is generally served chilled as an after-meal dessert. Plus, it is elegant enough to serve at parties, gatherings, and other special occasions.

Bhapa doi vs mishti doi

This Bengali cheesecake recipe is made using a combination of cooked down sweetened milk along with thick yogurt and it may or may not be spiced minimally. There are several variations to this bhapa doi recipe. I have provided the idea variations below.

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Open the cooker once the pressure drops completely. I can still remember the taste of Sandesh, an awesome sweet first introduced to me by my Bengali friend Sudipta. Cathleen Saturday 12th of February You can also use maple syrup or agave. Place a stand inside the pressure cooker and place the container. I will have to try it soon. I've never seen this recipe before, it looks like a great alternative to the classic cheesecake! Your email address will not be published. Bake for 45 minutes. The foil prevents bhapa doi from drying up. Love the addition of raspberries. I made the recipe the other night and it was fantastic.

The preparation method is quite easy and straightforward but the recipe does involve a long waiting period, so keep that in mind.

Jenny Sunday 13th of February Bhapa doi is a tasty Bengali dessert made with just 3 main ingredients yogurt, sweetner and cardamom to flavor. Take the mixture in a round-shaped deep bottom oven-safe container or ramekin. Let us know how it was! Course: Dessert. Leslie Saturday 12th of February You can follow our Pinterest board Pikturenama recipes for more recipe ideas. Another modified form of Mishti Doi is Bhapa Doi. I have used condensed milk from stores. Note — This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. It has to be metal or ramekin so that there is no chance of extracting moisture from the pot while steaming.