Bhapa Doi or Steamed Yoghurt (Better than Cheese Cake!) - Deepawali Sweet

Bhapa Doi  or  Steamed Yoghurt (Better than Cheese Cake!)

Wish you all a very Happy Deepawali!  May the festival of lights dispel darkness and ignorance and bring all things bright and wonderful your way this year!

Fireworks over Sydney Harbour Bridge

 

This year we wanted to make a simple sweet dish of Deepawali, but also something new which we haven’t tried before. Although as a family we are mostly off sugar, we wanted to ensure Dib’s little daughter learns to celebrate Deepawali with all traditions intact!  She is fussy about food, and surprisingly doesn’t have an affinity for sweets.  She loves her cheese though, and so we were thinking of a dish that she can enjoy as well.  We promptly zeroed on ‘Bhapa Doi’ or ‘Steamed Curd’  from the Bengali cuisine. It looked easy enough to make as well.

We tried it for the first time. It is surprisingly easy to make and tastes amazing. It‘s texture is like cheese cake, and in fact tastes far better than cheese cake without its dry biscuit crust!  Weare thinking of adding fruit pulp the next time we make it!

INGREDIENTS:

Ingredients

 

Greek Yogurt- ½ kilo  (If you don’t have greek yoghurt, hang curd in a muslin cloth and allow all the water to drip off (at least 2 – 3 hours)
Sweetened Condensed milk – 1 tin
Milk – 2 tbsps
Saffron strands – a generous pinch
Dry roasted whole cardamoms – a few

METHOD:

1.       Preheat oven to 180 degrees centigrade.

2.       Fill your  kettle and put it on to boil.

3.       Blend yogurt and condensed milk together, using a hand blender or whisk.

Whisk yoghurt and condensed milk.

 

4.       Pour it into a bake proof bowl. We poured it into small ramekins and we got about 6.

5.      The ramekins need to be cooked in a Water Bath. To create a water bath, place the ramekins in a large baking tray (we used a foil tray), and place in the oven. Very carefully fill with hot water upto ¾ height of the ramekins. Be careful not to burn your hands, or spill water in the Doi!

Water Bath in the Oven

6.       In the meanwhile soak the saffron strands in warm milk.

7.       After 25 minutes, open the oven carefully and top the contents of each bowl with a little soaked saffron milk, and place one cardamom on top. Breaking the pod a little, but without removing the seeds helps in releasing flavours.

8.       Again bake for ten minutes.

9.       Remove from the oven, cover with cling film and chill for few hours,( but best results are to chill  overnight)  before serving.  

Chilled and ready to serve!

 

Its all set!

 

Cheese cake texture - but better!

Enjoy the delicious Bhapa Doi after a hearty and sumptuous Deepaavaali meal.

Linking up Archives for Serve It - Original Recipes from Home

This post is exclusively for linking up my archived posts for this month's Serve It Series. The Event theme is Original Recipes from home. The idea is to cook family recipes or own recipes which are not otherwise available in any restaurant, bakeries or shops. 

Tomato Chopps


Selavu Sambar


Pasiparuppu Upma


Minty Mushroom Curry


Paneer Kasuri Methi


Sprouted moong dhal kurma


Roasted

கறி மிளகு பிரட்டல்

My close friend who lives in Trichy always makes this dish whenever I visit her home. This is one of my favourite dishes. This is a delicious accompaniment for samabr sadham, mild pulao varieties and also for chappathies and parottas. 

 

 

 

   

PEPPER MUTTON

Ingredients needed

Mutton – ½ kilo

Coarsely ground Ginger- 1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- half sp

Shredded coconut- 2 tbsp

Salt to taste

Curry leaves- 2 arcs

Finely chopped shallots [ sambar onions]- 200gm

Finely crushed tomato- half cup

Chilli powder - ½ tsp

Coriander powder- ½ tsp

Oil- 3 tbsp

Fry the following ingredients for a few seconds on slow fire until the aroma starts to float on the air:

Fennel seeds- 1 tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece

Procedure:

Clean the mutton and cut into small pieces.

Place them in a bowl along with the powders and ginger garlic paste with enough water.

Mix well..

Pressure cook the mutton to 2 whistles and further cook it on slow fire for 5 minutes.

Heat a pan and pour the oil.

Add the onions and fry them well.

Then add the tomatoes with the curry leaves and cook them until they are finely mashed and the oil oozes out.

Add the cooked mutton along with the water.

Add enough salt and mix well.

Cook them for a few minutes.

Grind the coconut with the fired ingredients to a fine paste.

Add this paste to the mutton and cook until it becomes thick gravy.

The delicious Pepper mutton is ready now!