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Bhapa Doi

Bhapa Doi is an unsweetened Bengali dessert which is essentially steamed yoghurt.

It has the texture and consistency of soft cheesecake.

It has a sweet, mild taste.

Cooking Tips

1 1/4 cups (10 fluid ounces / 300ml) evaporated milk (aka condensed milk in the UK)
1 3/4 cup (14 oz / 400g) of Doi (or Greek yoghurt or drained Western yoghurt)
2 cardamom seeds (not pods)

If using drained Western yoghurt, start out with 4 times as much yoghurt as indicated above. Put it into a fine cheesecloth, squeeze over sink, put in cheesecloth in a colander to drain for an hour, then proceed with recipe.

Put doi in a bowl, whip in the evaporated milk until you have a smooth paste with no lumps. Crush the cardamom seeds, mix in.

Put in a heatproof covered container and steam for 15 to 20 minutes, then remove from heat and let cool.

Slice to serve.

Or put in individual serving-sized ramekins, and bake in a water bath in the oven for 30 to 40 minutes, then let cool and serve.

Language Notes

In Bengali, "Bhapa" means "steamed"; "doi" is a thick version of plain yoghurt.

See also:


Aboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles

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Oulton, Randal. "Bhapa Doi." CooksInfo.com. Published 19 July 2006; revised 15 February 2007. Web. Accessed 05/22/2018. <http://www.cooksinfo.com/bhapa-doi>.

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