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Bhapa Doi (Steamed Sweet Yoghurt)

Servings 8
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes

Ingredients

  • 1 kg sweet yoghurt
  • ½ can about 200 g sweetened condensed milk.

Instructions

  • Line a fine mesh strainer with a double layer of cheesecloth and place it over a bowl. Pour in the sweet yoghurt and let it hang for approximately 4 hours, or until most of the whey has drained and the yoghurt is thick.
  • In a mixing bowl, whisk the drained yoghurt together with the condensed milk until smooth and fully combined.
  • Prepare a steamer by bringing about 2 inches of water to a gentle simmer in a deep pan. Lightly grease a heat-proof bowl .
  • Pour the yoghurt-condensed milk mixture into the prepared bowl(s), cover tightly with foil or a lid to prevent water droplets, and steam for 20 minutes over low-medium heat.
  • Remove from the steamer and allow to cool to room temperature. Refrigerate for at least 2 hours, or until fully set.
  • Once chilled and firm, lift the set Bhapa Doi from the bowl, pat dry, and cut into diamond or barfi shapes. Serve chilled.

Notes

For best texture, use a high-fat, sweet yoghurt and hang it long enough to remove excess whey; this yields a creamier pudding that holds its shape when cut. When steaming, be sure the lid or foil is snug to keep condensation from dripping onto the surface. After steaming, chilling thoroughly is key- rushing the cooling process can cause the pudding to weep. It is traditionally made in earthenware pots.  This sweet has a silky, custard-like texture and a rich caramelized flavour. Its simplicity, requiring just a few ingredients, is balanced by its sophistication. It is light yet indulgent, traditional yet festive, often served chilled and garnished with nuts or saffron. Bhapa Doi is a celebration of the Bangladeshi love for milk-based sweets.
Author: Selina Doja
Course: Dessert
Cuisine: Bangladeshi