Bhapa Doi with Strawberry or Baked Strawberry Yogurt is creamy, rich, and delicious, melting in the mouth. The recipe is simple but yields a scrumptious and irresistible strawberry dessert.
This Bhapa Doi with Strawberry is easy to make with just a few ingredients. It’s a fun, delicious, and refreshing twist on a classic Bhapa Doi dessert.
Jump to:
Creamy and Rich Bhapa Doi with Strawberry
Yogurt is an essential ingredient in my kitchen. We love this dairy product so much. And a combo of fruit and yogurt is my family’s favorite.
And so, traditional Bengali dessert, Bhapa Doi, is our absolute favorite. Bhapa Doi means steamed yogurt, or if you make it in the oven, it’s baked yogurt.
But I love to include fresh fruits with this traditional delicacy to make it refreshing and more flavorful. Strawberries are one of my favorite fruits, which pair perfectly with this recipe.
I have added the strawberry puree to the yogurt mixture. This gives the dessert a slight pink tint and a fresh strawberry flavor. Garnish the dessert with more strawberry puree and strawberry slices, and oh my, it tastes heavenly!
Why You Will Love This Dessert
- Bhapa Doi with Strawberry is creamy, rich, and scrumptious.
- It is refreshing and cooling.
- It is flavored with fresh strawberries and vanilla.
- The recipe is simple and requires only a few ingredients.
- This baked strawberry yogurt is a perfect dessert after a meal.
Ingredients and Notes
- Yogurt: It is a yogurt dish, and it is essential to use thick yogurt. If the yogurt has lots of water or whey, it won’t be easy to set Bhapa Doi. And as a result, we will have runny Bhapa Doi or Baked Yogurt. To make the yogurt thick, we need to remove excess whey; alternatively, we can use Greek yogurt. If you use homemade yogurt (I have used homemade yogurt), ensure that it is made with full-fat milk and remove any excess whey. Keep reading the post to check how to remove excess water or whey to make hung or thick yogurt at home.
- Condensed Milk: Condensed milk adds richness and creaminess to this dessert. Additionally, unlike sugar, it will not thin the yogurt after it is mixed. Therefore, it is essential to use condensed milk, and there is no substitute for it.
- Strawberry Puree: Making a strawberry puree is a straightforward process. Rinse and core the strawberries, then blend them in a blender until they form a fine puree. Do not use any water for blending the strawberries. I did not strain the strawberry puree, but you can strain it for a velvety and smooth look if you prefer.
- Vanilla: I have used vanilla paste in this recipe. And I think vanilla flavor goes well with strawberries. But instead of vanilla, we can also use rose water or rose extract. Or add a pinch of cardamom powder for a warm and sweet flavor.
- Salt: In some desserts, salt effectively enhances the overall sweetness of the dish. And because of the yogurt, I like to add a pinch of salt, which balances the tanginess of the yogurt and the sweetness of the dish. However, it is optional, and you can skip it if you prefer not to have salt in your dessert.
Making Hung Yogurt For Bhapa Doi with Strawberry
Making a thick or Greek yogurt at home is pretty simple and easy. There are two methods, and you can use either one.
Method One
- Line a strainer or a colander with a clean muslin cloth. Then place the sieve or colander over an empty container to collect the whey.
- Add yogurt into a strainer or colander lined with a muslin cloth. Collect all the edges of the fabric, bring them together, and cover the yogurt. Then place a heavy object on it. Now, put the whole thing in the fridge for 2-4 hours, or until it has thickened to the desired consistency.
- We can also keep it overnight and use the thick yogurt the next day. The time it takes to make thicker yogurt depends on the type of milk used.
Method two
- Line a strainer or a colander with a clean muslin cloth. Then place the sieve or colander over an empty container to collect the whey.
- Add yogurt into a strainer or colander lined with a muslin cloth. Gather all the edges of the fabric together, bring them together, and tie a knot. Hang the knotted cloth over a sink for 30 minutes.
- After 30 minutes, return it to the strainer or colander. Cover it and place the whole thing in the fridge for 2-4 hours, or until the yogurt has thickened.
- Do not leave the yogurt at room temperature for an extended period of time. Otherwise, it will get sour.
How To Make Bhapa Doi with Strawberry
- Preheat the oven to 325°F.
- Lightly grease five ramekins with neutral-flavored oil or melted butter.
- Depending on the size of ramekins, you may need more or fewer ramekins.
- Set them aside.
- In a large mixing bowl, take the thick yogurt.
- It is essential to use thick or Greek yogurt for this recipe.
- You can see the thickness of my yogurt in the picture below.
- If you use homemade yogurt, make sure to remove excess whey.
- See the post above for the homemade thick or hung yogurt.
- To this, add condensed milk, strawberry puree, vanilla, and a pinch of salt.
- With the whisk, mix it until well combined, and the mixture is smooth.
- Pour the yogurt mixture into each ramekin, filling it to ¾ full.
- Place the ramekins in a rectangular baking pan or cake pan.
- Leave a small space between them, and then pour water into the baking pan.
- Water should be about halfway up the sides of ramekins.
- Bake the yogurt mixture for 25-35 minutes, or until it is firm to the touch.
- You can also check it by inserting the cake tester or a toothpick.
- Remove the ramekins from the oven and then from the tray.
- Allow them to cool at room temperature, then chill in the refrigerator for at least 3-4 hours.
- When you are ready to serve, run the sharp knife through the edges and flip the ramekin onto the plate to remove the baked yogurt.
- Top the baked strawberry yogurt with strawberry puree and strawberry slices and serve.
- Instead of serving baked yogurt on the plate, we can also serve it in the ramekin itself. Top the yogurt in ramekins with strawberry puree and slices of strawberries, and serve.
Helpful Tips For Bhapa Doi with Strawberry
Yogurt: Thick yogurt is essential for the creamy and rich Bhapa Doi. For this recipe, use hung yogurt or store-bought Greek yogurt for convenience. If using plain yogurt, the Bhapa Doi will not set and will still be liquid after baking.
Condensed Milk: Condensed milk adds sweetness and thickness to the yogurt mixture. The amount of condensed milk will vary depending on how tangy the yogurt is and how sweet you prefer your dessert to be. So, initially add ½ cup of condensed milk, and after mixing everything, taste and add more as needed.
Strawberry Puree: While blending the strawberries to puree, do not add water. Adding water will dilute the flavor and make the yogurt mixture thinner.
Frequently Asked Questions
To steam the Bhapa Doi with Strawberry, fill the ramekins or heat-proof bowls up to three-quarters full. Then, cover the bowls with aluminum foil. Heat sufficient water in the steamer and place the plate on the stand or trivet. 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 for doneness by inserting a toothpick into the steamed yogurt. 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.
It is essential to use thick yogurt for the thick Bhapa Doi and to ensure it sets well. It is also vital to bake or steam the Bhapa Doi until a toothpick inserted into it comes out almost clean. For the best results, use thick yogurt; do not use water to make the strawberry puree. Bake or steam until the Bhapa Doi has set.
More Creamy Yogurt Desserts
You May Like More Indian Desserts
Recipe Card
Bhapa Doi with Strawberry / Baked Strawberry Yogurt
Ingredients
- 2 cups Greek yogurt or Hung yogurt
- ¾ cup strawberry puree + ¼ cup more for garnishing
- ½ – ¾ cup condensed milk
- 1 teaspoon pure vanilla
- A small pinch of salt (optional)
- Few slices of strawberries for garnishing
Instructions
- Preheat the oven to 325° F.
- Lightly grease five ramekins with neutral oil or melted butter. Depending on the size of ramekins, you may need more or less. Set them aside.
- In a large mixing bowl, take yogurt, and to this, add condensed milk, strawberry puree, vanilla, and salt.
- With the whisk, mix it until well combined, and the mixture is smooth.
- Pour the yogurt mixture into each ramekin and fill up to ¾ of it.
- Place the ramekins in the baking tray, filled with water up to halfway.
- Bake the yogurt mixture for 25-35 minutes or until firm to touch. You can also check it by inserting the cake tester or toothpick.
- Remove the ramekins from the oven and then from the tray. Allow them to cool at room temperature and then chill in the fridge for at least 3-4 hours.
- When you are ready to serve, run the sharp knife through the edges and flip the ramekin on the plate to remove baked yogurt.
- Top the baked strawberry yogurt with strawberry puree and strawberry slices, and serve.
- Instead of serving baked yogurt on the plate, we can also serve it in the ramekin itself. Top the yogurt in ramekins with strawberry puree and slices, and serve.
Thanks for coming! Let me know what you think.