Bhapa Doi (With Saffron and Cardamom) / Baked Yogurt
This Bengali Bhapa Doi is creamy, rich, smooth, and flavored with saffron and cardamom. It is made with only a few ingredients and tastes amazingly delicious!
Ingredients
- 1½ cups (360g) hung yogurt or Greek yogurt
- ¼ cup (60ml) full-fat or whole milk
- ¼ cup (60ml) heavy or whipping cream
- ¾ cup (230g) sweetened condensed milk (or add as required)
- A few strands of saffron
- 1 tablespoon warm milk
- ¼ teaspoon cardamom powder
- 8-10 pistachios finely chopped (optional)
Instructions
- Position an oven rack in the middle of the oven and preheat it to 350°F (180°C).
- Mix saffron and 1 tablespoon warm milk using a mortar and pastel, or mix in a small bowl.
- Add hung yogurt in a mixing bowl and whisk until the yogurt is smooth and lump free. Then add condensed milk, milk, cream, 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.
- 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 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 the plate by running the sharp knife through the edges and flipping the ramekin on the plate to remove baked yogurt.
Notes
- 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 full-fat or whole milk only 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.
Nutrition (Approximate Values)
Calories : 208kcalCarbohydrates : 29gProtein : 12gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.01gCholesterol : 22mgSodium : 95mgPotassium : 315mgFiber : 0.03gSugar : 29gVitamin A : 169IUVitamin C : 1mgCalcium : 245mgIron : 0.2mg
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