Posted on Leave a comment

Kesar Bhapa Doi | Steamed Saffron Yogurt Dessert

Our own Indian cheesecake Kesar Bhapa Doi, is a popular Kolkata delicacy made with the magical blend of hung curd, condensed milk and kesar elaichi flavourings. Creamy and velvety in texture, this steamed yogurt is mildly sweetened with a tinge of sourness from fresh curd.

How to make Kesar Bhapa Doi?

Preparation is simple. Traditionally, Bhapa Doi is made by steaming the hung curd mixture till it holds shape. As a modified version, this can also be baked over a water bath (baking tray filled with hot water) at moderate heat. It tastes better when served chilled.

To make it more interesting, different pairings of flavours like vanilla, mango, strawberry etc can be used along with chopped nuts and fruits.

Do try this classic, simple to make yet delicious dessert and let me know how it tasted in comments section.

Ingredients

  • Hung Curd – 1 cup (freshly prepared)
  • Condensed Milk – 1 cup
  • Homemade Malai – ยฝ cup (optional)
  • Saffron Strands – a generous pinch
  • Cardamom Powder – ยฝ tsp

Method

  • Soak saffron strands in a tbsp of warm milk for 10 minutes.
  • Beat hung curd and malai till smooth and creamy in texture.
  • Add condensed milk, saffron and cardamom powder. Give a good whisk.
  • Grease a stainless steel bowl with ghee.
  • Pour the mixture and tightly seal it with aluminium foil or a lid.
  • Steam it for 15 to 20 minutes (just like we make idly or dhokla).
  • Bring it to room temperature. Either you can serve it hot or refrigerate for 2 hrs to serve it chilled.
  • Gently demould the Kesar Bhapa Doi. Garnish with chopped nuts and saffron strands.
  • This can also be baked over a water bath at moderate heat for 20 to 30 mins.

Notes

  • Bhapa Doi tastes better when made with freshly prepared curd.
  • Hung curd needs to be strained completely to get smooth, velvety Bhapa Doi.
  • To make hung curd: Line a muslin cloth over a strainer and place it on a deep vessel. Pour the curd , cover and keep it refrigerated for minimum 4 hrs to max overnight. You can see the whey dripping from the curd. Well-strained hung curd looks thick and smooth. The whey that got collected can be used in chapati dough or in gravies.

Happy Cooking!

Plz comment your thoughts here

This site uses Akismet to reduce spam. Learn how your comment data is processed.