Holi is just a week away….and I can feel it in the air! Although I am averse to playing Holi, but I do enjoy the array of food Holi brings with it😜
Dahi Wada happens to be a personal favorite…along with Thandaai. Last year I had made Thandaai Mousse which had turned out great! 😍
This is year too, I wanted to create something with Thandaai. I was looking at options online but didn’t really like anything. Just then I thought of Bhapa Doi, the famous Bengali delicacy. It is basically a steamed yogurt & condensed milk pudding sans the gelatine or agar-agar . It’s really easy to do…with hardly any prepping involved.
I knew that the flavours of Thandaai will go very well with Bhapa Doi, but I still looked up on Google if I can find anything interesting, nada! Couldn’t find anything related, so thought I’d try it anyway, see if it actually works. Surprisingly, it does! This tastes very delicious with hints of the Thandaai flavour and the smoothness of the Bhapa Doi!! 😊😊 So, I decided to blog it too.
Let’s get going….
Please note that I have made a small batch as a trial, double or triple the quantities for a larger batch.
Yield: serves 4
Equipment: a large pressure cooker, a mixing bowl, wired whisk, measuring cups/ spoons, a small blender.
For the Thandaai Powder:
5-6 nos. almonds
5-6 nos. pistachios
4-5 nos. cashews
3-4 nos. peppercorns
1/2 tsp fennel seeds (saunf)
1/2 tsp watermelon seeds (magaz)
1/2 cardamom pwd
a few strands of saffron
For the Bhapa Doi: (adapted from Sanjeev Kapoor)
1/2 cup milk
1/2 cup hung curd
200 gms condensed milk
To make the Thandaai powder, grind all the ingredients mentioned above coarsely in a blender. You can make a fine powder too. Set it aside.
Take about 2-3 cups of water in a large pressure cooker, place the seperator plate at the bottom. Turn on the flame and let the water come to a boil.
In the meanwhile, in a mixing bowl, take hung curd and beat it well. Then add milk, Thandaai powder and the condensed milk. Whisk them all together until well combined.
Pour this mixture into small single serving bowls or all in a single mould, cover with a cling film, make a few incisions/ cuts on the film to let the steam pass through, place it in the pressure cooker on the seperator plate. Close the lid of the pressure cooker without it weight. Steam it for approximately 35-40 mins on a gentle flame.
Once done, remove the Bhapa Doi out of the pressure cooker, remove the cling wrap and chill it in the refrigerator for 45-60 mins before serving 😊
That was easy, wasn’t it!? Hardly took any time to get that going…😁 I strongly recommend trying these once.
Looks so good ! Love it 🙂
Thank you Freda😊