Its what I call India’s version of a cheesecake! Bhapa Doi is a Bengali dish, loosely translating to baked yogurt. “Bhapa” being steamed and “Doi” meaning yogurt . Well, technically it isn’t a cheesecake. But that shouldn’t refrain you from making this Bong delicacy. Its so so light and highly refreshing! A great thing about this dish is that it can be made in a jiffy. With subtle hints of vanilla for me, this can be adapted into your favorite flavors! Cardamom, saffron, for the classic Indian version. But I don’t know what’s with the vanilla? I just love looking at those tiny little specks of vanilla floating into Bhapa Doi. If your out of vanilla pods, you can use vanilla extract/essence, but I just can’t stress this enough for you to use the real deal. You can either steam this in a pressure cooker for the classic version or just bake it in the oven at a really low temperature either in a water bath if low temp baking ain’t your cuppa, or without one. Just don’t increase the temperature more? It needs to baked at a really low temperature and should be removed once its just set
Refrigerate it until it sets some more, and have it cold. Sprinkle some chopped almonds/pistachios to take it up a notch!
This recipe can easily be doubled
- 200ml Condensed milk (I used Homemade Condensed Milk)
- 200g Greek yogurt (or plain yogurt, completely drained/hung overnight)
- 1 vanilla pod, seeds scraped/1 tsp vanilla extract/essence or a few saffron strands/ 4 cardamom pods for the classic Indian version
- A few chopped dry fruits (almonds,pistachios) to serve
Preheat oven- 150 C
Mix condensed milk, yogurt and vanilla until combined
Place in 4 small moulds. Put moulds in water bath and bake for 30-35 min.
Remove from oven, let it come to room temp and allow to cool in fridge for 1 hour
Demould, and garnish with dry fruits.