Bhapa Doi

08 June 2014

Bhapa Doi

Bhapa Doi

08 June 2014
Prep Time
20 min
Cook Time
10 min plus chilling

These days I seem to be always high. High on food. My cooking journey started with necessity and now slowly it’s becoming an obsession. I am quite excited about todays dish. This is a very simple “Bhapa Doi”, it’s bengali and literally means steamed curd. It’s a custard made with curd. I first had it at my MIL’s (mother-in-law’s). Before this I only knew caramel custard and that was my favourite dessert dish. But this fascinated me. The taste I found to be exquisite and so very simple to make. I loved the fact that it was made with curd. Then I had a mango flavoured version made by my SIL (sister-in-law) which opened up my eyes to the possibilities. My big basket of summer fruits have been calling out to me to make something. I was searching for a fresh summer dish with these fruits so here it is – “Bhapa Doi with Apricot Flavor”.

Utensil/ Appliance

Rice cooker or oven, 8 inch stainless steel dabba.


  • Condensed milk: 400 g
  • Toned Milk: 200 ml
  • Sour Curd: 225 g
  • Apricot puree: 200 g. Peel and stone about 300 g of very ripe apricot, mash and strain. Keep 200 g aside and the remaining for topping.


Method 1: Put all four ingredients in a blender and blend well. Pour it in the stainless steel dabba with a tight lid, close it and place it in the rice cooker. Pour water to rise about an inch up on the sides of the dabba. Turn on the cooker and let the water boil for 5 min then turn it off. Let it cool in the cooker and then take it out and chill for at least one hour before serving.

Method 2: My twist on the Bhapa Doi and I liked it a lot. You will need 6 ramekins for the same quantity. 6 slices of brown bread cut in circular shape the same size as the bottom of the ramekins. Place the bread slices in the ramekins and pour the mix dividing equally among the 6. Cover it with aluminium foil nice and tight. Place them in a baking dish. Pour some hot water in the baking dish so that it rises about 3/4th of an inch on the sides of the ramekins. Bake in the middle rack in a preheated oven at 200°C for 20 minutes. Let it cool on a wire rack and chill for an hour at least. Once it’s cool, loosen the sides by running a sharp knife around the sides. Place the aluminium foil on your palm and turn the ramekin upside down on the foil and then place it  gently on a serving plate right side up. Put a thin layer of the apricot puree on top and few slices of the fresh apricot and serve.