Today’s recipe is probably the last Mango recipe that I am going to post for the year and that’s why it is very special. Bhapa Doi or Mishti Doi is a Bengali special dessert recipe that is made with Thick Yogurt and Jaggery/Palm Jaggery/Sugar. Flavored with cardamom and saffron, it is absolutely delicious just like Shrikand. This recipe of Mango Bhapa Doi or Aam Doi is a twist on the classic, traditional recipe by adding mango pulp to the yogurt mixture.
Mango Bhapa Doi has been on my to-do list since a couple of years. I never imagined baking yogurt to result in a delicious pudding kind of dessert and that led to some hesitation initially. But then I used thickened yogurt to make my Chocolate Orange Cheese Cake and it was a huge success. I knew I had to try Aam Doi and I resorted to making it last weekend on a whim. I had some really good Alphonso mangoes (this season’s last probably) and decided to give this Bengali dessert a try.
There are multiple versions, many different variations to the Bhapa Doi/Mishti Doi recipe and this version of Mango Bhapa doi is not traditional or authentic – I will be upfront about it. But it works like a charm with very minimal effort and when you are pressed for time, this instant Bhapa Mishti Aam Doi comes to your rescue. This version uses condensed milk and that is the main sweetening ingredient. Traditionally palm jaggery is used and I am going to try it as soon as I find some! For now, check out this instant version and do let me know if you give this a try 🙂 I used earthen pots or matkas to make Mango Bhapa Doi and I am sure it adds a unique taste and look appeal to the dessert. This version is baked on stove top but one could easily bake this in an oven. Steamed or baked, it turns out pretty brilliant!
How to make Mango Bhapa Doi | Aam Doi | Bhapa Mishti Aam Doi
📖 Recipe
Detailed step-wise picture recipe of making Mango Bhapa Doi | Aam Doi | Bhapa Mishti Aam Doi
Pour the fresh curd in a bowl lined with muslin cloth. Make sure that the curd is fresh, thick and not sour.
Tie the ends of the cloth together and tie it a height (I used my kitchen cabinet handle) and place a bowl beneath it. Let this stay for an hour or so, gently squeeze off excess water from time to time.
Once all the excess water has been removed, creamy thick curd would be left behind in the cloth.
Empty the contents of the cloth carefully onto a bowl. Add mango pulp, condensed milk and cardamom powder.
Using a hand whisk, mix the ingredients really well making sure there are no lumps.
Pour it into earthen pots or oven safe bowls or silicone moulds. Don’t fill it to the brim. Cover the tops with aluminum foil and wrap it tightly.
8. To steam – bring the steamer with enough water to heat, place the covered bowls and close the lid. Steam for 15-20mins on medium flame. To bake – Pour water in a tray or pan, place the bowls and bake at 180°C for 25-30mins.
When the tops are no longer wobbly and look set, remove from heat/oven. Let them come down to room temperature.
Best served chilled. Set them in fridge until ready to serve (minimum 30 mins) and garnish with chopped almonds and pistachios.
Recipe Notes
It is important to use thick curd. If the curd has more water content, the quantity after straining will be very less. My recipe uses equal amounts of strained thick curd, condensed milk and mango pulp (with no water) Bhapa Doi could overflow while baking/steaming – so don’t fill it to the brim. Once cooled down, it shrinks a bit which is expected. To fasten the cooling process, the pots could be placed in freezer for 15mins. Best served chilled.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
