How to Make Mango Bhapa Doi
Steamed Mango Yogurt Dessert
If you’re tired of the same old boring desserts, then how about learning to make soft and creamy Mango Bhapa Doi. This is a mango-flavoured version of the Bengali dessert Bhapa Doi, where bhapa means ‘steamed’ and doi means ‘dahi’ or ‘yogurt’. Meaning bhapa doi translates into steamed yogurt.
Made with just 3 simple ingredients, mango bhapa doi is a melt-in-your-mouth mango pudding that’s perfect for the summertime and is incredibly easy to whip up. It’s a must-try Indian sweet that combines tradition with tropical flavor. Believe me, this traditional Bengali sweet is super-delicious and if you don’t make it, you’ll miss tasting one of the creamiest, tastiest mango desserts.
And yes, there’s a bonus recipe included. I’ll show you how to make condensed milk, one of the main ingredients, at home, in under 5 minutes.
And if you’re interested in some other tasty mango-based desserts, do check out my Mango Pudding Without Agar Agar, Mango Kalakand, Mango Semolina Cake, Mango Kheer, and Mango Yogurt Ice Cream.
Ingredients
2 cups thick yogurt
½ cup to ½ cup + 1 tbsp condensed milk
½ cup mango puree
Condensed milk recipe
¾ cup milk powder
4 to 6 tbsp powdered sugar
¼ tsp baking soda
½ cup water
½ tsp butter (optional)
Procedure
1. We’ll begin by preparing hung curd. We’ll prepare it by draining as much whey from the yogurt as possible. To do this, we have to transfer the 2 cups of yogurt to a strainer lined with a clean, thin napkin. Draw the ends of the cloth together and squeeze out a good amount of the whey. Then twist the top of the napkin and coil it and then place some heavy object over the pouch formed by the napkin and let the whey drain out of the yogurt through the strainer into a bowl placed below it. What will be left inside the napkin will be hung curd.
2. Transfer the hung curd to a mixing bowl, along with the condensed milk and the mango puree which you could extract from two Alphonso mangoes or any mangoes of the fleshy variety. Whip everything to get a thick, smooth mixture. The mixture shouldn’t be thin or else the bhapa doi won’t set properly.
3. Next, lightly grease the bottom of a 5-inch cake pan or flat-bottomed vessel with oil / butter / ghee and then line the bottom with parchment paper. Transfer the mango bhapa doi mixture to this prepared pan and then level its top.
4. Cover the top of the pan with aluminium foil or a lid and then steam the pudding for around 25 to 30 minutes.
5. After 30 minutes, let the pudding cool to room temperature and then chill it in the refrigerator for at least four hours or overnight.
6. Finally, top the chilled mango bhapa doi with chopped pistachios and mint leaves.
Enjoy!
Homemade condensed milk recipe:
1. In a non-stick or thick-bottomed pan, mix the milk powder, powdered sugar, baking soda, and the warm water to form a smooth slurry.
2. Then, once it starts frothing, cook this on low heat for around 3 minutes with constant stirring to prevent it from getting burnt. Add the butter and cook the mixture for another minute.
3. The condensed milk will thicken when it cools. Its volume will be around ½ a cup + 2 tablespoons.