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Friday, February 3, 2012

Bhapa Doi (Bengali Steamed Sweet Yogurt)

  1. Blend plain Greek yogurt (or strained yogurt) + 3 tsp condensed milk(taste for sweetness). Pour into ramekins. I used empty containers of St. Marcellin cheese because they look like traditional maatir bhaar.
  2. In a baking tray,  place the ramekins, fill with water till just below the rims and steam (covered with Aluminium foil) for 30 mins at 350 F in a conventional oven.
  3. Cool and put in the fridge. Best served cold.
  4. You can also use mango pulp or pineapple to flavor the doi.

Misti doi is made at room temp while bhapa doi is steamed. Traditionally, it tastes different too.

Mapmyindia asked permission to use this photo for their travel guide on West Bengal.

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