Bhapa Doi( Steamed yoghurt)
Any come back, should start sweet. Writing a delicious recipe, after almost an year. Experimenting new recipes and writing my version of it has been a passion for a long time. I lived in a small town in Karnataka, very many years ago. I tried making pizza using roti (flatbread) dough after just looking at a picture of it in Reader’s Digest, not knowing how to even make it. That ways I became fond of the many Bengali dishes in the time I lived in Kolkata. Kolkata is a sweet lover’s paradise, with practically no reason to pop a sweetmeat in your mouth.One such recipe which was very easy to make and barely demanded 20 minutes for preparation and assembly was Bhapa Doi. Steaming (bhapa) time is of course 45 minutes, but there is no need to worry as you can go about your work. The curd that I used was set at home using double toned milk, which makes it very light calorie wise.
Ingredients –Hung Curd/Yoghurt – 700 grams
Fresh cream – 100 grams (low fat)
Method- In a steamer/double boiler, boil enough water to last for 45 minutes. Mix all the ingredients in a bowl. Grease a baking tin and pour in all the mixture. Steam it for 45 minutes. Serve at room temperature.
Careful-this one is irresistible!