Bhapa Doi: A Traditional Bengal Sweet You Must Give A Try  

Bhapa doi is a steamed sweet curd that hails all the way from Bengal. When you break the two words, you get ‘Bhapa’ which means baked or steamed and ‘doi’ which means curd. Bhapa doi, a famous traditional Bengali sweet, is blended together with condensed milk, kesar milk and curd. To bring out the richness in taste, it is flavored with saffron cardamom and handful of rich, crunchy nuts. Bhapa doi is quite creamy and delicious, perfect for any occasion. It hardly takes over half an hour to prepare and one can easily make it in a pressure coffee or a steamer.

Head below for our recipe, made using a pressure cooker.   

1. 1 ½ cup curd 
2. 1 cups milk 
3. Half cup milkmaid
4. Half cup kesar milk 
5. 3-5 raisins 
6. 5 almonds 
7. 5-10 pistachios 
8. 2 cups water 
9. Butter 

Method-

1. First, beat the curd together and add milk, milkmaid and kesar milk. Blend all these ingredients well. 
2. During the making itself, garnish with almonds, pistachios, nuts and raisins. 
3. Once everything is blended well, get ready to pour the mixture into a moulded cup or bowl. Cover the mould with an aluminum foil or a cellophane sheet. 
4. Always make sure to first grease the mould with butter and then pour the mixture. 
5. Now take a pressure cooker, add two cups of water into it. Put a grid on top of the pressure cooker and then place your mould over the grid.  
6. Close the cooker and cook for 30 minutes on low flame only. 
7. After 30 minutes, open the cooker and remove the mould from it. Drain the excess water if any. 
8. Allow the bhapa doi to cool down. Refrigerate for at least 2-3 hours so that everything sets well and the water dips out completely. 
9. Now take a serving dish or bowl and transfer the bhapa from the mould, 
10. Bhapa doi is finally ready! Garnish with more nuts. It tastes best when served chilled.