Bhapa Doi – Baked Sweet Yogurt

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There are a lot of things a miss about Kolkata, and mishti doi comes quite on the top of the list. The creamy delicacy served in earthern pots is a food connoisseur’s dream. To set a perfect bowl of that yummy yogurt is a task to master. And, even though you master it, it’s really a time consuming job.

If you are really missing mishti doi or don’t have time to set a whole big bowl of it for your next party, the bhapa doi is your answer. The bhapa doi looks and tastes exactly like the store bought mishti doi, yet it’s not very time consuming and sets perfectly. The only con about this recipe is you need to have a oven. I never tried it making it in a pressure cooker, like baking cake in pressure cooker, but I’m sure that can also be done.

Baked Sweet Yogurt

I have added brown sugar to make it extra sweet, if you want you can also omit it. Also, once the doi is all set, just before serving you can pack the top with a thin layer of sugar and caramelize it with a blowtorch and make it into a bhapa doi brule. If you don’t have a blowtorch handy, you can place the bowl/ramekins in a large roasting pan, pack it with ice. Then place the bhapa doi topped with sugar in a broiler for about 2 minutes, or till the sugar melts.

Bhapa Doi
Serves 10
A Bengali delicacy that you can serve at your next party with a fuss
Print
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 2 lbs plain Greek yogurt
  2. 1 can evaporated milk
  3. 1 can condensed milk
  4. ½ cup brown sugar
  5. Handful of almonds for garnish, optional
Instructions
  1. Preheat the oven to 300F.
  2. Mix everything other than the almonds in a large bowl, use a hand held mixer if you have, once mixed it will have a consistency of this pancake batter. Pour the mixture in a large oven proof bowl or in separate ramekins.
  3. Place the bowl(s) in the oven for 25 mins. Depending on the oven you can keep the doi for a little longer or a little less; before taking out make sure the doi is set and not wobbly. Take them out and let the doi cool down. keep it in the refrigerator for at least 4 hours, better overnight.
  4. Serve chilled garnished with chopped almonds
Notes
  1. I have added brown sugar to make it extra sweet, if you want you can also omit it. Also, once the doi is all set, just before serving you can pack the top with a thin layer of sugar and caramelize it with a blowtorch and make it into a bhapa doi brule. If you don’t have a blowtorch handy, you can place the bowl/ramekins in a large roasting pan, pack it with ice. Then place the bhapa doi topped with sugar in a broiler for about 2 minutes, or till the sugar melts
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Bhapa Doi

Couscous Khichudi – Savory Couscous Porridge

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As the mercury starts dropping, it’s time to have some warm comforting food. When it comes to planning a comforting one pot meal, khichudi is always the answer. Be it a rainy day or a cold winter night, the Indian style savory porridge is my go to meal. Rice and lentils is the main ingredients to make khichudi, but as the husband man starts getting calorie conscious and at the same time starts craving for some Bengali dinner, substituting rice with couscous was my only choice.

I prefer the couscous over the Israeli pearl couscous, which is much larger in size and tastes better in salads. The couscous khichudi tastes almost similar to dahliya khichudi. I made with with a mix of two different dals – moong (yellow split lentil) and masoor (red lentil) along with couscous and a mix of different seasonal vegetables – green beans, baby carrots, and cauliflower. You can serve this khichudi as it is with a dollop of butter and some lime juice or you can jazz it up with a side of some potato fries.

Couscous Khichudi

Ingredients:

¼ cup masoor dal

⅓ cup moong dal

½ cup original plain couscous

1 cup vegetable mix

1 teaspoon whole cumin

½ teaspoon turmeric

1 teaspoon cumin powder

½ teaspoon coriander powder

1 teaspoon ginger paste

½ teaspoon chili powder

2 tablespoon ghee/ oil

½ teaspoon garam masala

Salt to taste

 

Directions:

Take a deep bottom pan and dry roast the moong dal, till some of the dal starts browning; about 4 minutes. Cool it down and wash thoroughly. Wash the masoor dal also.

Boil 2 cup of water in the same pan and add the dal. Cook till the dal is half done. Add the vegetables. Add all the spices except the garam masala. Cook till the vegetables are almost done, and then add the couscous. Pour more water if you see the khichudi is getting too thick.

In a frying pan pour in the ghee and as it starts to melt add the whole cumin, the cumin will start to sputter, transfer it to the cooked khichudi. Cook for about a minute, then take it out of the flame and sprinkle the garam masala.

Serve immediately

Khichudi with couscous

Chef’s Tips – Khichudi tends to dry out quickly. So keep it runny when you take it out of the flame.

If you are using cauliflower, its better to fry the cauliflower till the florets start turning slightly brown on the sides. This helps to get rid of the cauliflower smell.

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