The recipe for this Baked Yogurt is beyond easy and quick. It makes a perfect dessert after lunch or dinner or for a sweet craving!
About Bhapa Doi (with Saffron and Cardamom)
Bhapa Doi is a dessert from eastern India, and it is very delicious with a delicate and velvety smooth texture. It is known as Bhapa Doi, which means steamed or baked yogurt. Basically, Bhapa Doi is just a three-ingredient dish. Made with Greek or hung yogurt, milk, and condensed milk. Some recipes even use only yogurt and condensed milk. Some recipes call for heavy cream instead of milk. Also, you can flavor this dessert as you wish! I have flavored this Bhapa Doi with saffron and cardamom to intensify the Indian flavors. Saffron provides a nice flavor in addition to a beautiful color. Cardamom is my favorite in most Indian sweets, and it’s no less in this baked yogurt. This Baked Yogurt with Saffron & Cardamom is very easy to make. Preparing will take just five minutes, and baking will take 25-35 minutes. However, the only difficult part is waiting, as this dessert need to be set in the fridge for at least 4 hours or overnight. You can use this recipe as a base and add flavors of your choice. You can also add chopped nuts to the yogurt mixture before baking. This dessert is soft, smooth, and irresistible. You can also make it plain without adding saffron and cardamom. If you want to try different flavors for Bhapa Doi, you can check out Bhapa Doi with Strawberry / Baked Strawberry Yogurt and Baked Vanilla Yogurt with Blueberry Compote.
Why You Will Love Bhapa Doi
This dessert is eggless and vegetarian. It is creamy, rich, thick, and velvety smooth. Bhapa Doi is delicious and irresistible, with a luscious texture. The recipe requires only a few ingredients. It is easy and quick to make. Baked Yogurt is perfect for post-lunch or post-dinner dessert. This perfectly sweet dessert is flavored with saffron and cardamom.
Ingredients
Step-by-Step Directions
Making The Bhapa Doi Mixture
Position an oven rack in the middle of the oven and preheat it to 350°F (180°C). Lightly grease 5 ramekins with neutral-flavored oil, non-stick spray, or melted butter. Depending on the size of the ramekins, you may need more or fewer numbers of ramekins. Set them aside.
Mix saffron and 1 tablespoon warm milk using a mortar and pastel, or mix in a small bowl.
Add hung yogurt to a mixing bowl and whisk until the yogurt is smooth and lump-free.
Then add milk, cream, condensed milk, saffron milk, and cardamom. Whisk well until everything is combined, and the mixture is smooth without any lumps. Taste the mixture and add more condensed milk if required.
Baking The Bhapa Doi
Pour the yogurt mixture into the prepared ramekins or oven-proof bowls, dividing the mixture evenly. Fill the ramekins at least up to three-quarters full and top them with chopped pistachios. Place the ramekins in a baking pan, keeping a little space between them. Now pour water into the baking pan, which should be about halfway up the sides of the ramekins.
Bake the yogurt mixture for about 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove the baking pan from the oven, and then remove the ramekins from the pan.
Let the Bhapa Doi come to room temperature and then chill them in the fridge for at least 4 hours or overnight. Serve the chilled Bhapa Doi in the ramekins. Or you can serve on the plate by running the sharp knife through the edges and flipping the ramekin on the plate to remove baked yogurt.
Helpful Tips
Yogurt: It is essential to use thick yogurt for the creamy and rich Bhapa Doi. And so, use hung yogurt for this recipe or store-bought Greek yogurt for convenience. If using plain yogurt as it is, Bhapa Doi will not set, and it will still be liquid after baking. Milk: Use only full-fat or whole milk for this recipe. Do not use low-fat or fat-free dairy. Heavy or Whipping Cream: It makes the dessert rich, creamy, and luscious. However, you can skip the cream and add ½ cup of whole milk to avoid more calories. Or you can use light cream or half-and-half cream instead of whipping cream. Condensed Milk: Condensed milk makes the yogurt mixture sweet and thicker. The amount of condensed milk will vary depending on how tangy the yogurt is and how sweet you prefer your dessert. So initially add ¾ cup of condensed milk, and after mixing everything, taste, and add more as needed. Pistachios: You can garnish the Bhapa Doi with your choice of nuts instead of chopped pistachios.
How Can I Steam Bhapa Doi Instead Of Baking It?
For steaming the Bhapa Doi, fill the ramekins or heat-proof bowls at least up to three-quarters full and top them with chopped pistachios. Then, cover the bowls with aluminum foil. Heat sufficient water into the steamer and place the plate, stand, or trivet in the steamer. Place the bowls on the plate, cover the lid, and steam for 20 minutes or until the Bhapa Doi is set. The steaming time may vary, so check out the doneness by inserting a toothpick into the Bhapa Doi. The toothpick should come out almost clean. Remove the bowls from the steamer, remove the foil, and let them cool down to room temperature. Then chill the Bhapa Doi in the fridge for at least 4 hours or overnight.
Why Is My Bhapa Doi Not Set?
It is essential to use thick yogurt for the thick Bhapa Doi and to make sure it sets well. Also, adding more milk will thin the mixture and prevent the Bhapa Doi from setting. And it is also vital to bake or steam the Bhapa Doi until a toothpick inserted into it comes out almost clean. So for the best result, use thick yogurt, do not skip the cream, and bake or steam until Bhapa Doi sets.
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