Mango Bhapa Doi Recipe | How to make Bhapa Doi at Home | Bengali Sweets Recipe – Step By Step with Images and Video.
Looking for a luscious, creamy dessert that melts in your mouth? 🍮✨ Meet Mango Bhapa Doi—a dreamy blend of hung curd, juicy mangoes, and a hint of sweetness, all steamed to perfection. This Bengali-inspired treat is light, refreshing, and perfect for the summer season.
Made with fresh curd and ripe mangoes, this recipe brings together the richness of yogurt and the tropical sweetness of mangoes in every bite. Whether you’re hosting a special dinner or simply craving a homemade dessert, Mango Bhapa Doi is guaranteed to impress.
In this easy step-by-step recipe, I’ll show you how to create this delightful dessert with simple ingredients and lots of love.
Let’s dive in and whip up this mango magic! 🥭💛
Ingredients of Mango Bhapa Doi Recipe
Mango Bhapa Doi Recipe Video
Mango Bhapa Doi Recipe | How to make Bhapa Doi at Home | Bengali Sweets Recipe
Materials
- Curd- 2 cup
- Condensed Milk -3/4 cup
- Mango pulp – 1/2 cup
Instructions
- To make the perfect Mango Bhapa Doi, start by taking 2 bowls of fresh curd.
- Place a strainer over a bowl, line it with a clean cloth, and pour the curd into it. Let the water drain completely to get thick hung curd.
- Meanwhile, wash 2 ripe mangoes, peel them, and extract all the pulp.
- Add the mango pulp to a grinding jar and blend into a smooth, thick paste.
- In a large bowl, combine the hung curd and mango pulp. Whisk them together until smooth and creamy.
- Grease a cake tin with a little oil and line it with butter paper.
- Pour the Bhapa Doi mixture into the cake tin and level the surface evenly.
- Cover the cake tin tightly with foil paper to prevent any water from getting inside.
- Heat a large kadhai (wok), add water to it, cover, and bring it to a boil for about 5 minutes.
- After 5 minutes, place a stand inside the kadhai and carefully set the cake tin on top of the stand.
- Cover the kadhai with a lid and steam the Bhapa Doi for 20–25 minutes on medium flame.
- After steaming, remove the cake tin from the kadhai and let it cool down to room temperature.
- Once cooled, refrigerate the Bhapa Doi for at least 2 hours to set properly.
- After chilling, gently demould the Bhapa Doi onto a plate.
- Slice, garnish with fresh mango pieces and chopped pistachios, and your delightful Mango Bhapa Doi is ready to serve and enjoy! 🥭✨
Video
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Mango Bhapa Doi Recipe – Step By Step
1: To make the perfect Mango Bhapa Doi, start by taking 2 bowls of fresh curd.
2: Place a strainer over a bowl, line it with a clean cloth, and pour the curd into it. Let the water drain completely to get thick hung curd.
3: Meanwhile, wash 2 ripe mangoes, peel them, and extract all the pulp.
4: Add the mango pulp to a grinding jar and blend into a smooth, thick paste.
5: In a large bowl, combine the hung curd and mango pulp. Whisk them together until smooth and creamy.
6: Grease a cake tin with a little oil and line it with butter paper.
7: Pour the Bhapa Doi mixture into the cake tin and level the surface evenly.
8: Cover the cake tin tightly with foil paper to prevent any water from getting inside.
9: Heat a large kadhai (wok), add water to it, cover, and bring it to a boil for about 5 minutes.
10: After 5 minutes, place a stand inside the kadhai and carefully set the cake tin on top of the stand.
11: Cover the kadhai with a lid and steam the Bhapa Doi for 20–25 minutes on medium flame.
12: After steaming, remove the cake tin from the kadhai and let it cool down to room temperature.
13: Once cooled, refrigerate the Bhapa Doi for at least 2 hours to set properly.
14: After chilling, gently demould the Bhapa Doi onto a plate.
15: Slice, garnish with fresh mango pieces and chopped pistachios, and your delightful Mango Bhapa Doi is ready to serve and enjoy! 🥭✨
