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Bhapa Doi ~ Steamed (or Baked) Yogurt Dessert

Bhapa Doi is a delicately sweet Bengali steamed/baked pudding that is popular in the Bengal region. It only needs a few easily available ingredients.
Course Dessert
Cuisine Bengali
Keyword Steamed, Yogurt
Prep Time 5 minutes
Baking Time 30 minutes
Servings 6 servings
Calories 211kcal


  • 1 cup whole milk * see notes
  • 1 cup (300 grams) sweetened condensed milk
  • 1 cup hung curds/Greek yogurt * see notes
  • 2 pods of cardamom husked and powdered

Other things:

  • 6 oven safe ceramic/glass/earthenware ramekins/moulds of minimum 150ml capacity each


  • Grease 6 ramekins lightly with butter. Preheat oven to 180 degrees C (see notes if you wish to steam instead of bake this dessert)
  • In a bowl, whisk together the condensed milk and yogurt and add the milk until you get a smooth mixture free of lumps. Sprinkle the cardamom powder and mix
  • Pour the mixture into the prepared ramekins leaving a little gap on top (don't fill upto the brim). Place the ramekins in a spacious baking/roasting tin and pour boiling water carefully from one corner of the roasting tin taking care to see that no water gets into the ramekins. Fill until the ramekins are immersed 3/4th into the water. This technique is called as bain-marie.
  • Carefully transfer the tin into the oven and bake for about 25-30 mins or until the skewer/knife inserted comes out clean. Cover the mouth of the tin with a sheet of aluminium foil if you see that dessert browning quickly.
  • Remove and cool completely before serving. You can either use a palette knife to loosen up the dessert from the ramekins and invert them onto a serving place or just serve the dessert in the ramekins.


1. To make 1 cup of hung curds place 1-1/2 cups of thick curds in a bowl lined with thin muslin/cheesecloth. Wrap up the contents together in a bundle and hang it over the kitchen sink (or any height with a bowl underneath to collect the dripping liquid) - for about 45mins - 1 hour. While the excess liquid will dribble away you will be left with a thick curd. Use as directed.
2. Depending on how sour the curds is you can adjust the quantity of milk upto 1 cup. Try to use fresh curds that is not sour at all or the dessert won't taste very good.
3. This dessert is pretty sweet and dense. You can adjust the sweetness by adding only 3/4th cup of condensed milk instead of 1 cup. Baking time may vary according to the modifications made to the recipe so keep an eye out and check the dessert for doneness after 25mins
4. If you wish to steam this dessert instead of baking it, then just bring water to boil in a steamer (idli steamer) and when the water comes to a rolling boil with steam escaping the pan, place the ramekins inside and cover the mouths with some foil. Steam for 25-30 mins or till the knife inserted comes out clean. You may require to top up the boiling water from time to time. If there isn't sufficient steam the dessert won't cook properly.


Calories: 211kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 305mg | Fiber: 1g | Sugar: 31g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 1mg