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Mishti Doi l Bhapa Doi

If you know any Bengali or happen to visit Kolkata, Orissa or Bangladesh you will come across this special dessert which I think just exists only in that part of India. Mishti Doi translates in Bengali as Sweet Yoghurt and Bhapa Doi translates as Steamed Yoghurt. So now you get the logic that it is nothing but Sweet steamed yoghurt. A very quintessential dessert that governs the dessert industry of Bengal along with the millions of other sweets.

Be it summer, monsoon or winter, no one can deny having a portion of mishti doi after their meal. The addition of jaggery or sugar molasses or palm sugar makes it not very sweet but at the same time gives that enough tinge of sweetness after a heavy meal.

Nolen Gur

Nolen Gur or Patali Gur or Khejur Gur is a winter season delicacy jaggery that comes from the Date Palm. This jaggery is healthy (seasonal and locally eaten), is a purely natural sugar that’s good for you, and is versatile to be eaten just as it is or made into desserts. It is unrefined palm sugar which is anyday better than refined white sugar, isnt it? If you don’t have an access to this specifc jaggery, you can use the regular jaggery that is made out of sugarcane or palm sugar (the Thai version or The Indonesian – Gula Jawa)

History of Bhapa Doi

There are many stories behind how this dessert was originated but it is said that the inventor is Kali Ghosh. Kali Ghosh and Hari Ghosh were two brothers from Nabadwip (an island in Bengal), they used to make mostly curd and whey. This sweet also holds huge significance during Durga Pujo especially on the last day of Sindur Choya (bidding Maa Durga off till next year) for mishti mukh.

Well the history could be a lot of things, I know it is a favorite dessert of my mum and I thought of giving it a try so that I can perfect it till I see her next year in the Netherlands and can surprise her with this here 🙂

 

Recipe

The traditional recipe ofcourse is very long and it starts with seting the yoghurt and burning the jaggery and the earthen pots blah blah, but we live in the modern world, so why complicate ourselves and not use modern technology. Which is what I did, used the favorite baking mode in my oven and made this dessert.

Traditionally it doesn’t come with any toppings, but these days you can find several sweet and confectioneries in Bengal selling various versions and flavors of Mishti Doi and I thought of adding a little color with the garnishing.

 

Give this recipe a try this Diwali or anytime later and I am sure you are never settling for a store bought Doi anymore.

 

Print Recipe
Mishti Bhapa Doi Yum
Course Dessert
Cuisine Bengali
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine Bengali
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Start with mixing the yoghurt with cream and condensed milk. If using regular non greek yoghurt, hang it in a cheese cloth for an hour to get rid of all the whey protein. Whisk everything well along with half of the jaggery till the jaggery dissolves.
  2. Add cardamom powder or saffron or any other flavoring agent - like chocolate or mango for variation. I used just cardamom powder and mixed it along.
  3. Preheat the oven at 170C while prepping the earthen pots for baking. If you don't have earthen pots, ofcourse you can go ahead with ceramic bowls which are oven proof. Add the mixture to the pots and tap it till it flattens equally in the bowl.
  4. Using an aluminium foil, cover the bowls/pots so that the top doesn't burn or overbake. Add boiling water to the baking tray enough to dip the base of the earthen pot. The reason to do so is to steam bake the pots and thus the name bhapa doi (bhapa = steaming). Bake this for 30-35 mins or till the mixture settles.
  5. Remove the pots from the oven and let it cool down before placing them in the refrigerator. Once at room temperature, place them in the refrigerator for atleast an hour or more so that it settles well.
  6. And before serving garnish it with pistaschio and/or pomegranate pearls and serve it as a dessert.
Recipe Notes
  1. Instead of jaggery, powdered sugar or brown sugar can be used as well.
  2. If you don't have access to an oven for baking, you can even pressure cook it with water to steam bake the pots.
  3. The garnishing is absolutely optional, it is not a part of the traditional dish. If you like you can add any fresh fruit compote as well for a modern twist to the dish.
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