Mishti doi is, of course, a Bengali classic. Less known, but equally delightful is Bhapa doi, a steamed concoction of yogurt and reduced milk. Smart cooks have been finding shortcuts and in its easiest form, the Bhapa doi recipe has just two ingredients. I bake mine in a water bath and it’s done in minutes.
Ingredients
1 cup hung curd
1 cup condensed milk
Method
To make hung curd, line a sieve or colander with a clean, soft cloth. Put 2 cups of fresh curd into the sieve, place over a bowl and leave in the fridge for 3-4 hours. All the water will drain away and you’ll be left with a mass of thick curd.
Beat the curd well with a hand whisk. Mix in the condensed milk.
Pour into an oven-proof dish and place the dish in a tray with some water in it.
Bake at 150 deg C for about 10-12 minutes, by which time the mixture will be set.
Serve chilled and topped with almond slivers or pistachios.
You can also bake these in individual ramekins or dessert cups.
