Recipes
veg
Bhapa Doi (Steam Yogurt)
By Ipshita Mukherjee
⏳ Prep Time: 30 minute
17 Mar 2021
Nutritional Overview
Calories
176.9 kcal
Protein
13.4 gm
Carbs
5.4 gm
Fats
11.3 gm
Ingredients
Hung curd 200g
Milk 50g
Whipped Cream 50g
Almond 10g
Pistachio 5g
Agar agar or gelatin 4.5g
Saffron
Cardamom powder
Sweetener
Method
Step 1
In a bowl take water add gelatin or agar agar and keep it aside for minutes. Then microwave for to seconds.
Step 2
Place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least minutes. combine the chilled cream and sweetener. Start blending at low speed and increase to medium-high. Continue blending until the cream increases by nearly double. Add gelatin or agar agar. Keep this aside.
Step 3
Soak the saffron with milk and set aside for minutes. On the side.
Step 4
Take hung curd into a large bowl add the cream mixture mix well using a whisk until the curd and cream is well combined. Now add ¼ tsp cardamom powder and tbsp saffron milk and gelatin. Mix well making sure everything is well combined. Add chopped almond and pistachio.
Step 5
You can either use a stainless steel container or a ramekin that is food+heat safe. Now place the bowl on a big baking tray and pour down or cups of water to the sides of the ramekin. You can close the ramekin with a small lid or foil. You can do the same by using a pressure cooker.
Step 6
Put the baking tray in oven and bake for minutes at degree F. Switch off the heat the minute minutes are up. Let it be inside for more minutes. Take it out let it cool down then put it in fridge. Garnish with pistachio and serve cold.
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