Mango Bhapa Doi or Bhapa Aam Doi is a creamy, smooth, decadent traditional Bengali mango-flavoured steamed curd (yoghurt) base dessert. This is an easy and simple mango-based yoghurt recipe that tastes creamy and refreshing and requires only a few ingredients. This is an easy-peasy recipe that doesn’t require much expertise. Like me, you will surely love this dessert if you are a mango lover.Bhapa Doi is an exceptional Bengali dessert recipe made with Thick curd (yoghurt) and Jaggery/Palm Jaggery/Sugar. Flavoured with cardamom and saffron, it is an absolutely delicious dessert that melts in your mouth. Each bite is a flavourful experience on its own. There are so many variations of this bhapa doi recipe. Mango bhapa doi is a tropical fruity twist to the classic, traditional recipe by adding fresh and sweet mango pulp to the curd (yoghurt) mixture. It is a must-make recipe in summer when you abundantly get fresh ripe mangoes. It is best served cold with some fresh fruits or chopped pistachios on the top. This is a quick and easy recipe to enjoy with your family in the summer. Prepare this dessert beforehand and serve it chilled to your loved ones.
Utensil and Tools
- Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Cake Pan
Ingredients
- 2 cups (500 gm ) Curd Yoghurt
- ½ cup Mango pulp
- 1 cup Condensed milk
- ½ tsp Cardamom Powder
- A generous pinch Saffron
- 2 tbsp Warm Milk
Video
Instructions
- Soak a generous pinch of saffron in 2 tablespoons of warm milk. Keep it aside and let it soak for 30 minutes.
- Take a big bowl and place a colander on the bowl. Spread a muslin cloth or soft cotton cloth on the colander.
- Pour the fresh curd into a colander lined with muslin cloth. Make sure that the curd is fresh, not sour.
- Gather the ends of the cloth together and tie it tight. Place a heavy thing on the top and leave it for 30 minutes (I used Mortal to place it on the top). Gently squeeze the excess water from time to time.
- Once all the excess water has been removed, a thick, creamy curd will be left in the cloth. Make sure not to make the curd too dry. Transfer the thick hung curd to a bowl.
- Add hung curd, mango pulp, condensed milk, cardamom powder, and saffron milk to a big mixing bowl. Mix it well with a whisk until it is combined well. There should not be any lumps in the mixture.
- Grease a cake tin with oil and line it with butter paper. (Note: don’t use ghee or butter for greasing; it will solidify after chilling the bhapa doi. )
- Pour the curd mixture into the greased tin. Tap it 2-3 times and cover it with aluminium foil.
- Place the cake tin in the steamer and steam it on medium to high heat for 25-30 minutes.
- Remove the aluminium paper and insert the skewer or a knife. If the skewer comes out clean, it’s cooked completely, and if you still find it wobbly and the top surface is uncooked, cover it with aluminium paper and steam it for another 5-10 minutes.
- Let the bhapa doi cool completely, then chill it in the refrigerator for 2-3 hours before slicing.
- Garnish it with chopped mango cubes and mint sprigs. Slice the chilled mango bhapa doi as you desire.
- Mango bhapa doi is ready to serve. Serve it chilled with your favourite toppings.
Nutrition
Calories: 141kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 65mgPotassium: 192mgFiber: 0.1gSugar: 21gVitamin A: 417IUVitamin C: 3mgCalcium: 149mgIron: 2mg
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