Bhapa Doi Recipe

The main difference between curd and bhapa mishti doi is taste and texture. Curd is basically made from bacteria-fermented milk and has a sour taste. Mishti doi, on the other hand, is made from curd, caramelised milk or condensed milk, and sugar or jaggery. Bhapa doi is simply made by steaming the mishti doi until it becomes firm and holds a shape.

Bhapa mishti doi can last for 5 days up to a week in the fridge. You can place the bhapa doi in containers and store them in the fridge safely to eat later. Also, you can make it in batches for parties and busy days.

Bhapa doi is a steamed yoghurt dessert whereas shrikhand is a no-cook dessert made from hung curd and often includes saffron, cardamom and flavourings. Bhapa doi originated in West Bengal whereas shrikhand originated in Maharashtra and Gujarat and is widely eaten in both the states. Bhapa doi has a dense, custard-like texture but shrikhand has a smooth and creamy texture.

Bhapa doi recipe traditionally involves yoghurt, condensed milk, regular milk, sugar and flavorings like cardamom, saffron and rose water. Based on preferences, dry fruits and chopped nuts are also added to bhapa doi, and in modern variations, you also get to see flavors of fruit and chocolate.

This chocolate bhapa doi recipe only requires seven easy steps and comes together in 45 minutes including the preparation and cooking time. With the addition of cornflour, you can get the desired firm and smooth texture easily and the result will be a luscious pudding with the flavors of West Bengal and a chocolatey touch.