Bhapa Doi ~ Misti Doi ~Sweet Steam Yogurt ~ Bengali delicacy

 

This space has been silent for a few days. Even though I have a number of recipes in my drafts to be shared, I could not bring myself to compose a post. Plain lazy, I have been. Today's recipe comes from Miss Masala- a Cookbook by Mallika Basu. I had reviewed it a few days back after trying a couple of recipes from it.

Bhapa Doi/Misti Doi is a popular Bengali delicacy. It is basically steam sweet yogurt and it often called the Indian cheese cake because of its texture. The traditional recipe can be quite time consuming at it involves thickening the milk by slowly cooking it, setting the yoghurt and then steaming it. Mallika however provides us with a quicker recipe. You will be amazed by the simplicity of the recipe.

Serves 4-6

2 green cardamom pounded
10-12 strands of saffron
1 tbsp whole milk
250 g low fat yogurt
200 ml sweetened condensed milk


Process:
1. Preheat the oven at 190 C
2. Soak the saffron in the milk. Powder the cardamom finely.
3. Beat the yogurt and condensed milk together until smooth and add the powdered cardamom.
4. Fill this mixture into ramekins or a baking dish. Place them in a large baking tray. Fill the tray with enough hot water to come halfway up the sides of the ramekins or dish. Bake in the oven for 10 minutes.
5. Spoon the saffron mixture over  it and bake it for another 5 minutes. If you are using a large baking dish, it may take longer. The yogurt mixture should appear set. Cool to room temperature and then refrigerate. Serve chilled. Once it is chilled, it sets a little more.

Note: I had over baked it by 10 minutes then what is stated above and the result was nice and firm set yogurt. If you want it less firm, change the baking time accordingly. None the less it will taste good.

I am leaving you with links of this delicacy posted on other food blogs:

Bhapa Doi @ Bong Moms Cookbook

Misti Doi @ Cook Like A Bong

Bhapa Doi @ Indian Food Rocks

Misti Doi @ VeggiBelly

I will be up with a quick kulfi recipe I had tried from Mallika Basu's Book - Quick Indian Cooking, next. Stay tuned. Thank you for stopping by! Cheers!

Creamy Rabri/Basundi ~ For Blog Hop Wednesdays ~ From Enveetu KItchen!

For the 3rd edition of Blog Hop Wednesday I am assigned Priya's Blog- Enveetu Kitchen. She has an amazing collection of recipes. I just love her bakes. Despite that I have chosen her recipe of Basundi for today's post. I am sure some baking posts will follow soon.

To know more about it and participate check this. This event is the brain child of Radhika.

She had very lovingly prepared it for her grand mother's anniversary. Basundi is very much like Malai Rabri which I grew up eating. My mom's recipes is almost the same except she does not add saffron. Here, I have followed Priya's recipe to the T and loved it immensely.

I had prepared this long time back, before coming to my India visit and today on seeing these pictures I am tempted to make them again soon. I have used half of the measures as given in the original recipe.

Ingredients:

1 Litres Full Fat Milk

1/4 +2tbsp Sugar

2 tbsp Almond Meal

2 tbsp Chopped Almonds

2 tbsp Chopped Pista

3 cardamom pod seeds crushed

a generous of Saffron, rubbed in 2 tbsp of milk

Method

1. In a Heavy-bottom non stick pan, boil Milk. keep the flame on medium and boil till  it reduces to 3/4 of the volume. 

2. Stir the Milk and Scrape the Pan-Side and return it to the boiling milk. When the Milk reduces to 3/4 of its quantity, add saffron Soaked Milk to this and Sugar. 

3. Keep Stirring often and scrape the sides and stir the malai in to the milk.

4. When Milk reduces to half its quantity, add the almond meal and Chopped nuts and Stir Well. Switch off the Stove and let it cool. When cool refrigerate it. Serve chillled

I enjoyed it very much. See what other bloggers are up with for Blog Hop Wednesday!

Thank you for stopping by. Cheers!