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. 

Gajar Ka Halwa (Carrot Pudding)

          This is a very popular dessert in the Northern regions of India, especially Punjab. It is basically grated carrots, cooked with sugar, milk, khoya and cardamom powder. Due to unavailability of khoya, I used store bought milk pedas. They were a perfect substitute and gave this dessert a nice creamy texture and flavour.

           There are many ways of making this yummy dessert. Most households have their own version of this recipe. I have used a quick method by pressure cooking it first, thus reducing the cooking time. However, the real taste lies in cooking it the traditional way by simmering on a low flame.

            It can also be cooked in a microwave. To make it more healthy, opt for brown sugar and less of ghee. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 3 med size carrots, grated
• 1 cup evaporated milk
• 4 milk pedas, crumbled
• 2 tbsp. ghee (clarified butter)
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• few dry rose petals
• 1 tbsp. rose water (opt)

           Heat ghee in a cooker and sauté the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

          When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

          Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. 

          Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.

                       Garnish with chopped pistachios and dry rose petals. Serve chilled 
                       or at room temperature.

Bhapa Mishti Doi (Steamed Sweetened Yoghurt)

          This sweetened yoghurt is a most irresistible Bengali dessert that is so quick and super easy to prepare. You need to combine all the ingredients and steam to perfection. It is that simple. You can set the yoghurt overnight in the traditional way, bake or steam it. So this is the latter version. Garnish as desired and enjoy it chilled. So check out an easy step by step pictorial recipe to prepare it.

          Absolutely a hassle free dessert, it is a pure bliss and a total hit at any in-house party. 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.

• 1 cup yoghurt
• 1/2 cup condensed milk
• 1/4 cup evaporated milk
• 1/4 cup milk powder
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• few strands of saffron, chopped pistachios & dry rose petals to garnish

          Combine all the ingredients in a bowl and whisk thoroughly. Take care to see that there are no lumps. Pour this mix into individual ramekins and cover with a foil.

          Pour some water into a pressure cooker and place a stand over it. Bring the water to a boil. Then carefully arrange all the ramekins on the stand.

           Then steam without the vent for 10-12 minutes on a medium flame. Let it cool for 10-15 minutes before opening the lid and then refrigerate.

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

                                 Mix all the ingredients in a bowl & whisk thoroughly. 

                                 Pour into individual ramekins & cover with a foil.

                   Pour some water into a pressure cooker & place a stand over it. Bring the
                   water to a boil. Then carefully arrange all the ramekins on the stand.

                              Steam without the vent for 10-12 minutes on a medium flame. 

                     Let it cool for 10-15 minutes before opening the lid & then refrigerate. 
            

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

Aam Doi Cheere (Mango Flavoured Yoghurt-Flattened Rice Dessert - Bengali Style)

          A personal favourite of mine, this is a healthy, chilled and a refreshing dessert. Doi-Cheere (flattened rice / poha-yoghurt) is usually enjoyed in many homes, especially during summer. So as the mango season is on, I decided to give a twist and made a fusion of this traditional homemade dessert by adding some mango puree for some extra flavour. 

          So go ahead and prepare this yummy dessert and relish anytime of the day. But remember to have them chilled. It is simply divine. It is a very easy and a simple recipe as there is no cooking involved. Just add some poha and yoghurt to the aam ras and it is ready to enjoy. A perfect seasonal summer dessert. So check out the step by step pictorial recipe to prepare it.

• 1 cup mango puree
• 1/2 cup yoghurt
• 1/2 cup flattened rice / poha (I used brown poha)
• sugar to taste
• pinch of cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. raisins
• chopped pistachios, almonds, cherries & mango cubes to garnish (opt)

          Wash the poha 2-3 times and soak in water for 10-15 minutes or till it gets soft. 

          Drain and mix with all the other ingredients. 

          Chill and serve, garnished with dry fruits, cherries and mango cubes.

                               Wash poha 2-3 times & soak in water till it gets soft. Drain.

                                 Add yoghurt to the mango puree.

                                 Then add drained poha, sugar

                                  cardamom powder, rose water

                                  and raisins.

                         Chill & serve, garnished with dry fruits, cherries & mango cubes.