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Mango season has officially begun and everyone has only started to relish the fruit. No matter how many cheesecakes, cakes, chia puddings or milkshakes we make, the fruit has innumerable applications that haven’t been tapped into yet. One of them – a mango-flavoured bhapa doi – a summer variation of the Bengali dessert which translates to steamed yoghurt, could give any cheesecake a run for its money. What’s special about this dessert is that it uses only the bare minimum ingredients, is not too sweet and has a soft wobble, like that of caramel custard. Although bhapa doi is popularly eaten during Durga pujo, a festival that happens in the latter half of the year, reviving the recipe to make the most of this seasonal abundance of mangoes, is totally worth your while!
Recipe:
Ingredients
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- 2 cups fresh yoghurt
- ¾ cup condensed milk
- 1 cup fresh mango pulp
- 1 pinch cardamom powder
Method
Image Credits: Aharam
- Add the yoghurt to a clean muslin cloth and allow it to rest in a strainer overnight, with a weight pressed on to it to dispel off any excess liquid. Once done, add the hung yoghurt to a large mixing bowl and whisk until smooth.
- Add the condensed milk, mango pulp and cardamom powder and whisk until combined thoroughly. Grease a small baking tin with a bit of oil and pour in the yoghurt-mango mixture.
- Steam covered in a deep pan, filled quarter way with water for 18-20 minutes. Turn off the heat and allow the baking tin to sit for an additional five minutes before uncovering and allowing it to cool completely.
- Refrigerate for an hour and unmould on to a plate. Add more chopped fresh mango on top and garnish with crushed pistachios and rose petals. Cut into slices and serve.
