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Bhapa Doi

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A Bengali dessert, light and flavorsome. My memory goes back to years ago when we lived in New Delhi in Parliament Street. Very often my older brother would be sent off to get  Bhapa Doi or Mishti Doi from the MP’s Canteen.

He would arrive with oodles of sweetened yogurt in earthen pots. As we would take off the lid with our eager hands, we were greeted by a heady whiff of cardamom and it was a sight to behold, to see a layer of caramelized sugar floating on top. My other memory is of 2003, Kolkata, at my son’s wedding!

After many years, I tried making this today, and well, the recipe did not let me down!

Bhapa Doi


1 cup yogurt

1 cup milk

1 can condensed milk ( 400 grams)

Few strands of saffron soaked in 1 tbsp milk.

½ tsp cardamom powder

2 tb sp sugar for caramel

Garnishing: Pistachio slices,saffron strands,cardamom powder.

Sweetened yogurt, Bengali style…almost!


Blend yogurt, milk and condensed milk until smooth.

Add cardamom powder, saffron.

Heat 2 tbsp of sugar in a pan on low heat until the sugar is caramelized. Turn off heat. Add 1 tbsp of water and stir.

Add to the prepared mixture.

Pour in a bowl, cover with a tight-fitting lid/ aluminium foil and steam for about 20 minutes.

Chill and serve garnished with pistachio slices.

Check this out for a number of different recipes on making bhapa doi or mishti doi.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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