Tuesday 'Treats' ~ Bhapa Doi (Baked Version)

'Bhapa Doi' is a fuss-free sweet dish from Bengali cuisine that can be whipped up in short time. It literally means 'steamed yogurt' and prepared using hung yogurt. The hung yogurt of course can be substituted with Greek yogurt to cut down the preparation time. Traditionally bhapa doi is steamed in a closed container inside a pressure cooker filled with water at the base but here I followed the baking method. The container with the mixture of yogurt and milks is placed in a water tray while baking, to mimic the traditional method of steaming. The final steamed mixture would be melt in mouth kind with a thick and creamy consistency. If you are fan of yogurt based desserts like shrikhand, then you are definitely going to like it.

Ingredients: (4 servings)
1 cup Greek yogurt / hung yogurt
1 cup evaporated milk / full fat milk
400 gm sweetened condensed milk (use less if you prefer the final dish to be less sweeter.)
Nuts and raisins to garnish 
Saffron soaked in 1 tbsp. warm milk
* I halved the recipe to make 2 servings. I used 5.3 oz / 150 grams / 1/2 cup Greek yogurt, 1/2 cup evaporated milk and little less than 200 grams sweetened condensed milk (less than 1/2 of the standard condensed milk can.)

Method:
*  Combine yogurt, milk and condensed milk in a bowl and whisk well until combined. Add sliced nuts and raisins if using. (I sprinkled some saffron on the top without soaking in milk.)

* Preheat the oven at 350 deg F / 175 deg C.
* Pour the mixture into a baking dish or in ramekins if serving individually. Note that the mixture doesn't rise at all during baking and so can use any baking dish accordingly.

* Pour boiling water in a baking tray and place the ramekins in the tray. The ramekins should be immersed in the water halfway up. This is to mimic the traditional steaming method to prepare the bhapa doi.
* Place the tray in the oven and bake for 30 - 35 minutes or until the mixture is set. Remove before the top starts changing color. (Mine were done in 35 minutes.)

* Let the mixture cool to room temperature. Cover and put in the refrigerator for a couple of hours or overnight. Serve chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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