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 Bhapa Doi, aka Indian Cheesecake, aka Steamed Yogurt Pudding aka Baked Yogurt sets wonderfully without gelatin or china grass or cornflour. It has no flour, no baking soda, no baking powder, no eggs, no butter, no oil. Then what does it have?

Bhapa Doi Or Indian Cheesecake is a very simple recipe made with just curd and condensed milk. And it sets beautifully like a cheesecake. And then you can decorate it with nuts or fruit compote or have it plain, as it is. So, what about having this cake for your next birthday?  Ideal for elderly people who don’t like the usual cakes.

Call it whatever you want to, it is a traditional sweet dish belonging to the state of West Bengal. Bengali sweet dishes are a rage all over the world, be it Rasgulla (Cottage Cheese Balls in sugar syrup)  or Ras Malai (Cottage Cheese dumplings in thickened and sweetened milk) or Mishti Doi (Sweet Curd) or other cottage cheese preparations.

Indian Cheesecake

Bhapa Doi Or Indian Cheesecake?

Bhapa Doi (Indian Cheesecake)

How About This Cake For Your Next Birthday?

Related Recipes:

How To Make Bhapa Doi Or Indian Cheesecake?

Bhapa Doi Or Indian Cheesecake is a very simple recipe made with just curd and condensed milk. The mix of curd and condensed milk is steamed on medium heat for about half an hour. Once properly steamed, it sets beautifully like a cheesecake. And then you can decorate it with nuts or fruit compote or have it plain, as it is. Though it is a simple and quick recipe but you need to do some preparations like blanching Pistachios, chopping almonds, preparing hung curd etc. But once the preparations are done, which you do in advance too then making Bhapa Doi is really child’s play.

Indian Cheesecake

What does Bhapa Doi Mean?

The meaning Of Bhapa Doi is very simple. Its a Bengali word where, Bhapa means Steam and Doi means Curd, that is,  curd which is steamed. Because of this reason it is called as Baked Yogurt or Steamed Yogurt pudding also.

I made this recipe of Bhapa Doi, especially for Jenny’s Food Advent Calendar. Want to what this event is? Then read about it below:

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Food Advent Calendar

Helloooo everyone… Happy St. Nicholas’  Day to all. I am glad that I got the opportunity to post my feast recipe on this auspicious day, in the Food Advent Calendar hosted by Jenny Rojas.

St. Nicholas’ Day is the feast day of Saint Nicholas. St Nicholas is none other than the man behind the story of  Father Christmas or Santa Claus. To know more about this day, click Here.

Do you know while we are anxiously waiting and preparing for Christmas, What Santa is up to? Well, He is busy collecting exotic delicacies from all corners of the world. He has already collected Jenny’s  German Stollen, Rachel’s Eggnog Cookies and Natalie’s  Eggnog  in his cart.

When He passed through India, He, first of all, grabbed Jyoti’s delicious Kesari Angoori Rasmalai and then when He was crossing over my kitchen, He couldn’t resist the aroma of cardamom in my dessert and wanted to have it. He liked it so much that he gulped the whole dessert in a go and said that He wanted this ‘Indian Cheese Cake’ in his Christmas Collection. He didn’t stop here and insisted me to share this recipe with Him. And when He went through the recipe, he couldn’t believe it was so simple to make it and said: “Who says simple recipes can’t produce exotic results?” Being overjoyed by His response I decided to put up this recipe only for Jenny’s Advent Calendar.

Steamed Yogurt Pudding / Bhapa Doi

So, with Santa’s approval, I am presenting Steamed Yogurt Pudding for all my readers.

For Jenny’s advent calendar, once Santa approved it, even I found this very appropriate and decided to present this simple yet yummilicious pudding to you all. The main reason is that it is very much Indian, originating from the state of West Bengal in India. Besides this, it has spices like cardamom and saffron. It is a very healthy dessert. And lastly, as we all know Christmas is associated with cakes and puddings, so here comes a pudding cum cake only.

Why Make Bhapa Doi Made with Thick curd?

For making Bhapa Doi, we need thick curd. This is because curd has a lot of water content which makes it sour. Once this water is removed from the yogurt, sourness also goes away and it becomes ideal for converting it into a sweet dish. For preparing hung curd, put the yogurt in a strainer and keep the strainer on a bowl which will collect all the whey (water from the curd). Do not throw away this whey as it is very nutritious. Details of how to use this whey and how to make hung curd, click here.

Bhapa Doi in Pressure Cooker Or Oven? 

The best thing about this pudding is that you can make it in the oven or in a steamer or in the pressure cooker. Also, you can have a lot many variations in it. Like in summers, when mangoes are in plenty, then I like to add mango puree along with mango pieces in it. Similarly, you can make it with strawberries or any other fruit.

Today, I am making it with spices and nuts only. I have added cardamom powder, saffron, slivered almonds and blanched pistachios.

 
 
Indian Cheesecake

 Bhapa Doi Recipe OPOS

The first time when I made this pudding, I made it in the oven using Bain-marie (or water bath) method, that is baked the yogurt on a water bath. It took almost 45 minutes, which is a pretty long time. Then recently I came across the Opos method of cooking, wherein, the same pudding gets ready in just 15 minutes. When I made this pudding following the Opos method, I was mesmerized. Exactly after 15 minutes, it came out perfect, got unmoulded beautifully without any running the knife around the pudding. Though I checked for the doneness by inserting a knife but actually there was no need of doing so. This method of making pudding is FLAWLESS. This is similar to Bain Marie method only but Pressure Cooker replacing the oven and hence reducing the time to one third. Really, it is amazing.

Opos, is a revolutionary cooking method which means  One Pot One Shot. The OPOS methodology has been created and copyrighted by Mr. Ramakrishnan of One Page Cookbooks fame.  Opos method of cooking is a  scientific, simple and very brief method of cooking. To know more about Opos, click here.

I have started following Opos in my day to day cooking but I am just a beginner and have a long way to go. This is my first OPOS post. All thanks to Mr. Ramakrishnan for this.

Initially, it may appear to you that there are too many steps but actually it is a very simple method. Steps are given in detail so as to help you to understand the method clearly. Please follow the instructions given in the Method and Notes below for desired results.

Step By Step Instructions To Make Bhapa Doi Or Indian Cheesecake

  • Take a round vessel of steel or aluminium, preferably of 4″ or 5″. Grease it with clarified butter. Keep it aside.
  • Blanch Pistachios.
Blanch Pistachios
  • Chop almonds. Prepare saffron milk.
Saffron Milk
  • Ground cardamom finely.
  • Take hung curd in a big bowl. Whisk it to smooth consistency
  • Add condensed milk and whisk again.
Indian Cheesecake
  • Lastly add the remaining ingredients, like almonds, pistachios, milk, saffron milk and ground cardamom.
Indian Cheesecake
  • Mix everything nicely. And pour the mixture into the greased vessel.
  • Sprinkle some pistachios and almonds on the top.

 
  • Cover the vessel with a lid or aluminium foil.
  • Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it. I used 3 ltr PC.Put the covered vessel in the pressure cooker. You can keep either on a stand or without the stand. I did not use any stand as my PC would not close properly then. So, just placed it amidst water.

 
  • Close the lid of the pressure cooker, fix the weight also (whistle).
  • Switch on the gas stove to medium flame. The flame should be such that it covers half of the base of the pressure cooker.

 
  • Set the timer for 15 minutes.
  • After 15 minutes switch off the gas stove and wait till the pressure settles down.(around 3 minutes)
  • Now open the pressure cooker, take out the vessel.
  • Invert it onto a plate.
  • Tilt the plate a little to remove the water.

  • Invert it once again so that the garnished side comes on top.
  • Nice and wobbly Ready to serve but it tastes good when cool.
  • So, keep it in the refrigerator for a few hours.

Recipe Card Of Bhapa Doi Or Indian Cheesecake Recipe

Indian Cheesecake

Indian cheesecake is a pudding which sets wonderfully without gelatin or china grass or cornflour. It has no flour, no baking soda, no baking powder, no eggs, no butter, no oil. Then what does it have?

Course Dessert
Cuisine Indian
Keyword Baked Yogurt, Indian Cheese Cake
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 25 minutes
Servings 8
Author Samira

Ingredients

  • My Cup Measures 240 ml
  • 1 Cup (240 ml) Hung Curd (Or Greek Yogurt)
  • 3/4 Cup + 2 Tbsp (200 g) Condensed Milk
  • 1/4 Cup Milk (At Room Temperature)
  • 1 Tbsp Pistachios (Green)
  • 10 to 15 Pieces Almonds (With Skin)
  • 7 to 8 Green Cardamom Pods (or 3/4 tsp Ground Cardamom)
  • Few Strands Of Saffron Soaked In 1 Tbsp Milk
  • 1 Tsp Clarified Butter (Ghee) For Greasing The Pan

Instructions

  1. Take a round vessel of steel or aluminium, preferably of 4" or 5". Whatever vessel you choose but ensure that it fits into your pressure cooker. Grease it with clarified butter. Keep it aside.
  2. Ground cardamom finely.(See Note 2)
  3. Blanch pistachios and chop these finely.(See Note 3)
  4. Chop almonds. Prepare saffron milk. (See Note 4)
  5. Take hung curd / Greek Yogurt in a bowl.
  6. Whisk it to smooth and creamy consistency.
  7. Add condensed milk and whisk again.
  8. Lastly add milk, slivered almonds, chopped pistachios, ground cardamom and saffron milk. (Reserve some pistachios and almonds for garnishing).
  9. Mix everything nicely.
  10. Pour the mixture into the greased vessel.
  11. Sprinkle the reserved pistachios and almonds on the top.
  12. Cover the vessel with a lid or aluminium foil.
  13. Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it.
  14. Put the vessel in the pressure cooker.
  15. Close the lid of pressure cooker.
  16. Switch on the gas stove to medium-low flame. The flame should be such that it covers half of the base of the pressure cooker.(See Note 8)
  17. Let it get baked for 15 minutes by the clock. Do not count the whistles. (However, there will be 8 to 9 whistles) during this period.
  18. After 15 minutes switch off the gas stove and wait till the pressure settles down.
  19. Now open the pressure cooker, take out the vessel. By now the yogurt pudding must have set. But still can check for the doneness by inserting a toothpick. If it comes out sticky then again put in pressure cooker and cook for another 5 minutes.
  20. Invert it onto a plate. Tilt the plate little to remove water, if any.
  21. Invert it once again so that the garnished side comes on top.
  22. Though you can serve it warm also but it tastes good when cool. So, keep it in the refrigerator for few hours.
  23. Serve with love.

Recipe Notes

  1. If you are using store-bought Greek Yogurt then passive time is not relevant. But you can make Greek Yoghurt or hung curd at home also. For this, keep the curd in a strainer, resting on a bowl for few hours or overnight (depending upon the consistency of yoghurt). By doing so, all the water in the yoghurt will get separated and you will be left with thick curd. For the detailed method of making Hung Curd, click here.
  2. Cardamom, once ground, loses its flavour soon. Therefore it is best to ground it at the time of use only. To make Ground Cardamom: First, crush the cardamom pods to break them up so that the seeds get separated. Remove the skin and grind the seeds with the pestle or rolling pin or in the grinder.Whatever method you choose,  grind cardamom along with 1 teaspoon of granulated sugar. Sugar helps in grinding the cardamom better and quickly by creating the friction which cardamom seeds do not have on their own. The skins can be used for flavouring tea or curries or soups.
  3. You need green pistachios for this recipe. These pistachios are covered with skin. To blanch, boil these in boiling water for 4 to 5 minutes. Remove the water. Put pistachios on a napkin and rub the napkin for few seconds. By doing so, the skin will get separated and you will have bright green pistachios. Now chop these finely.
  4. To make saffron milk: Soak saffron strands in very little milk ( 1 tablespoon). After 5 minutes or so, muddle it with a spoon or pestle to extract fully the colour and flavour of saffron.
  5. You don't have to put any stand or ring in the pressure cooker. Simply put the covered vessel in it.
  6. Switch on the gas stove only after closing the pressure cooker lid. No preheating is required.
  7. Keep the flame on medium-low only. (Full pressure will build up in 6 minutes and the first whistle will come in 11 minutes).
  8. If making it on an induction cooktop, use 600-watt settings.
  9. Once the pudding is set, there are chances that some water gets into the pudding also. So to remove it just tilt the vessel a little.
  10. You may adjust the quantity of nuts and spices as per your taste and preference

So this was the 6th door of the Advent…17 more to open…Keep checking…

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