Bhapa Doi is a no-bake, no-fuss Indian Cheesecake – a testament to the idea that the best things in life are often the simplest.
Estimated reading time: 5 minutes
Jump to:
Bengali Cuisine is renowned for its incredible variety of sweets. There is a lesser-known dessert that is arguably one of the most elegant and effortless of them all: Bhapa Doi. Literally translating to “steamed yogurt”.
What Makes it So Special?
Unlike other milk-based sweets, Bhapa Doi doesn’t rely on hours of stirring or a complex set of ingredients. The key is using thick, full-fat curd (like Greek yogurt) and condensing it further with liquid sweetener. Steaming locks in the flavours and creates a custard-like texture that is firmer than traditional yogurt but softer than a baked cheesecake. It is a gluten free Indian dessert.
Ingredients You’ll Need
- Full Fat Curd without any liquid, hung in a muslin cloth for 1 – 2 hours. You can use Greek Yogurt also.
- Sweetener: Use date syrup for a sugar free bhapa doi. You can use condensed milk, liquid jaggery, or caramel also. In the traditional bhapa doi recipe, either homemade caramel or condensed milk is used.
- Saffron, and Cardamom Powder for rich taste and aroma.
- Chopped pistachios, almonds, or fresh fruit
How To Make Bhapa Doi
1) Prepare Hung Curd
- Place the curd in a muslin cloth or a fine-mesh sieve lined with cheesecloth.
- Hang it or place it over a bowl to drain the excess whey for at least 1-2 hours.
- This step is crucial for achieving a firm, creamy consistency. You can use hung curd to make shrikhand, and no bake strawberry cheesecake.
- If you’re using thick Greek yogurt, you can skip this step or drain it for a shorter period.
2) Whisk It
- In a large bowl, whisk the hung curd with date syrup, soaked saffron, and cardamom powder until it’s smooth and lump-free. The mixture should be homogenous and creamy.
3) Set for Steaming
- Grease a heat proof bowl or individual ramekin cups. Line the bowl with parchment paper. Pour the whisked curd gently into a greased bowl. Tap once or twice on kitchen counter to remove trapped air.
- Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.
- Bring about 2-3 inches of water to a boil in a large pot or steamer. Place a trivet or a stand inside the pot. Cover and let steam start forming.
- Carefully place the covered bowl of curd on the trivet. Cover the pot with a tight-fitting lid and steam on medium-low heat for 20-25 minutes.
- Using an Instant Pot: Follow the pressure cooker method using the “Steam” function for about 15-20 minutes, with the vent in the “Sealing” position.
4) Check for Doneness
- The Bhapa Doi is done when it’s set and firm to the touch. You can do a simple test by inserting a toothpick or a knife—it should come out clean.
5) Let it Chill
- Turn off the heat and let the Bhapa Doi cool down completely at room temperature.
- Once cooled, transfer it to the refrigerator and chill for at least 2-3 hours.
- Once chilled, gently unmold the Bhapa Doi onto a serving plate or serve it directly from the ramekins.
Garnish with chopped nuts like pistachios, almonds, rose petals, and a few saffron strands.
My Tried and True Tips
- Don’t Rush the Draining: The single most important step is draining the liquid from curd to get soft cheese like consistency. If there is too much whey, the final product will be watery and not set properly.
- Whisk Well: Whisking the curd and sweetener until they are completely smooth ensures a uniform, lump-free texture.
- Cover the Dish: Covering the container with foil is essential to prevent steam and condensation from making the dessert watery.
- Allow To Chill: The chilling process allows the dessert to set and firm up, enhancing its creamy texture.
- No Powdered Sugar: Do not use powdered form of sugar as it will not set the curd during steaming process. You will end up with curdled curd.
More Healthy Indian Desserts
follow us on Youtube and Instagram for video recipes.
Sugar Free Bhapa Doi Recipe
Bhapa Doi is a no-bake, no-fuss Indian Cheesecake – a testament to the idea that the best things in life are often the simplest.
Save
Print
Pin
Rate
Calories: 797kcal
- Colander
- Steamer
- 6 inch round cake tin
Ingredients
- 1 kilogram curd (get recipe)
- ⅓ Cup date syrup
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron strands
- 1 tablespoon chopped pistachio
Makes: 6inch round
Instructions
- Place the curd in a muslin cloth or a fine-mesh sieve lined with cheesecloth. Hang it or place it over a bowl to drain the excess whey for at least 1-2 hours. This step is crucial for achieving a firm, creamy consistency.
- In a large bowl, whisk the hung curd with date syrup, soaked saffron, and cardamom powder until it’s smooth and lump-free. The mixture should be homogenous and creamy.
- Grease a heat proof bowl or individual ramekin cups. Line the bowl with parchment paper. Pour the whisked curd gently into a greased bowl. Tap once or twice on kitchen counter to remove trapped air.
- Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.
- Bring about 2-3 inches of water to a boil in a large pot or steamer. Place a trivet or a stand inside the pot. Cover and let steam start forming. Carefully place the covered bowl of curd on the trivet. Cover the pot with a tight-fitting lid and steam on medium-low heat for 20-25 minutes.
- The Bhapa Doi is done when it’s set and firm to the touch. You can do a simple test by inserting a toothpick or a knife—it should come out clean. Turn off the heat and let the Bhapa Doi cool down completely at room temperature.
- Once cooled, transfer it to the refrigerator and chill for at least 2-3 hours. Once chilled, gently unmold the Bhapa Doi onto a serving plate or serve it directly from the ramekins.
- Garnish with chopped nuts like pistachios, almonds, rose petals, and a few saffron strands. Serve chilled.
Recipe Notes:
- Make sure curd is not sour, thin, or too watery. It should be thick and creamy.
- You can use condensed milk, liquid jaggery, or caramel also. In the traditional bhapa doi recipe, either homemade caramel or condensed milk is used.
- If you’re using thick Greek yogurt, you can skip this step of draining and hanging.
- Using an Instant Pot: Follow the pressure cooker method using the “Steam” function for about 15-20 minutes, with the vent in the “Sealing” position.
Nutrition
Calories: 797kcal | Carbohydrates: 87g | Protein: 38g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 130mg | Sodium: 461mg | Potassium: 1971mg | Fiber: 5g | Sugar: 78g | Vitamin A: 1026IU | Vitamin C: 6mg | Calcium: 1245mg | Iron: 2mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment