Bhapa doi, as someone commented, is Misti doi on steroids. However, it is easier to make.
During my stay at Agartala, there were occasions, when after a hard day, I would crave for something sweet. And it is said that childhood food memories give us most comfort. Since I had always seen Bhapa doi being made in a pressure cooker, I first tried that method. However, it ended in a disaster and I gave up.
On coming to Mumbai, I decided to again give it a try. The occasion was the birthday of a dear friend, someone with a prominent sweet tooth. Since the dessert, hinged on my getting the Bhapa doi correct, I decided to cook it in convection mode in the microwave. Voila!!!!
I got a perfect Bhapa doi with a nice crust even.
So, here I am, sharing the recipe with all of you. It actually quite easy to make.
- Curd - 400 g ( I use either Amul or nestle)
- Condensed Milk - 200g (Both Milkmaid and Amul Mithai Mate can be used)
- Cream - 100 g (I have used Amul cream)
- Nolen Gur - one cup
- Cardamom powder - 1/2 tsp
- Saffron - few strands (optional)
Put the curd in a muslin cloth to drain the water ( for around 1 - 2 hour). Once the water is completely drained, put all ingredients except jaggery in a big bowl and mix well. Grate the jaggery and fold into the mixture in 2-3 batches. Mix well till it dissolves completely. Add cardamom powder and few stands of saffron(optional).
Pre-heat the microwave at 180 degree. Pour the mix in an earthen bowl or glass bowl or ceramic bowl. Put the bowl in a baking tray. Add hot water in the tray ( not much) to keep it moist. Bake on convection for 40 minutes ( I have bake4d it in a 28 l microwave). To check put a knife through it. If it comes clean its done.
Allow it to cool completely and then put it in the refrigerator for at least 2 hours.
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