Mango Bhapa Doi (Steamed Mango Yoghurt)

 

           Mango Bhapa is a most irresistible Bengali dessert that is very easy and quick to dish out. It can be set overnight the traditional way, steamed or baked. Today I would like to share the steamed version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party or any special festive occasions.

         

           This Bong dessert is super easy to prepare as you just need to combine all the ingredients and steam to perfection. It is that simple. So this totally yummy and melt in the mouth delicacy is simply to die for. 

           A few variations can be made by adding your favorite fruit to make it more flavorful. Garnish as desired and enjoy it chilled. So check out an easy step by step pictorial recipe to prepare this chilled delicacy. 

• 400 gms. full fat yoghurt
• 1 cup mango puree
• 1/2 cup condensed milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• pinch of saffron
• few chopped mangoes, strands of saffron, chopped pistachios & dry rose petals to garnish

            Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

            Transfer to a mixing bowl. Add the mango puree, condensed milk, cardamom powder, rose water and saffron. Combine everything well. 

             Pour into small containers or ramekins and cover with aluminum foil. 

             Pour some water into a pan and place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.

           Cover with a lid and then steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

           Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals and saffron. 

Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

                      Add the mango puree, 

                   condensed milk, cardamom powder, rose water 

                    and saffron. Combine everything well. 

                       Pour into small containers or ramekins.

Cover with aluminum foil. Pour some water into a pan & place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.  

Cover with a lid & steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals & saffron.