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.
1 ¼ cups (10 fluid ounces / 300ml) evaporated milk (aka condensed milk in the UK)
1 ¾ 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.
In Bengali, “Bhapa” means “steamed”; “doi” is a thick version of plain yoghurt.