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Indian cooking / Dishes / Bengali Bhapa Doi
Bengali Bhapa Doi (Strawberry and Cardamom Yoghurt Pudding)

Bengali Bhapa Doi

Strawberry and Cardamom Yoghurt Pudding
VegetarianOrigin BengalMakes 6 PORTIONS

A cold set yoghurt pudding made with condensed milk and strawberry purée, lightly perfumed with cardamom and topped with fresh strawberries. It is creamy, gently sweet and softly set.

Cardamom for the yoghurt base

1.1 gStirred into the yoghurt mixture (step 4)
01
Green cardamom pod · Elaichiground
1.1 g½ teaspoon
spice
Grind to a fine powder.

Everything else

01
Greek yoghurt · Dahi
300 g
dairy
02
Condensed milk · Milkmaid
292 g225 ml
dairy
03
Strawberry puréeplus 5–6 tsbp extra to garnish
70 g70 ml
fruit
04
Strawberrysliced
48–72 g4–6 strawberries
fruit

Method

  1. Heat the oven to 140°C (275°F).
  2. Line the bases of six 85 ml ramekins with baking paper.
  3. Whisk 300 g greek yoghurt and 292 g condensed milk until smooth.
  4. Stir 69.6 g strawberry purée and the masala into the yoghurt mixture until evenly combined.
  5. Divide the mixture evenly among the lined ramekins.
  6. Set the ramekins in a roasting tin.
  7. Pour enough water into the tin to come one quarter of the way up the sides of the ramekins.
  8. Bake at 140°C (275°F) for 35 minutes, until firm.
  9. Cool the puddings, then refrigerate overnight until fully set.
  10. Turn the set puddings out onto plates.
  11. Top with 48–72 g sliced strawberry and 5–6 tbsp extra strawberry purée.

Don't have something?

Greek yoghurt
Condensed milk
  • Milk powder

    For 100 g condensed milk, whisk 30 g milk powder with 40 g sugar, 30 g hot milk or water and 5 g butter until smooth. It will be slightly less glossy but works in sweets and curries.

  • Full cream milk

    For 100 g condensed milk, simmer 250 g full cream milk with 75 g sugar until reduced to about 100 g, stirring often. Takes 20–30 minutes and gives a fresher, less caramelised flavour.

  • Milk solids or milk powder

    Use 100 g khoya with 40 g sugar and 2–3 tablespoons milk, heating gently until smooth; it is thicker and richer, so loosen with milk as needed.

Strawberry purée
  • Mixed berries

    Cook and sieve to a purée. Use the same weight; more tart, so add a little sugar.

  • Strawberry ice cream

    Only for chilled desserts: melt and use the same weight, but it is richer and sweeter.

  • Strawberry jelly

    Melt gently and use the same weight; it will be sweeter and set firmer, so reduce other setting agents.

Green cardamom pod
  • Green cardamom seed

    Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

  • Ground green cardamom

    Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

  • White cardamom pod

    Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Strawberry
  • Green grape

    Use the same weight, halved or chopped; add a little lemon juice if the recipe needs tartness. Texture is firmer and less juicy.

  • Pear

    Use the same weight, diced; it is softer and sweeter, so reduce added sugar slightly.

  • Canned pineapple

    Use the same drained weight, chopped; it is more acidic and sweet, so adjust sugar and lemon accordingly.

Similar dishes

Shrikhand (Indian Kitchen)
Yoghurt, Saffron and Cardamom Pudding
Shrikhand tastes creamy, floral, and sweet with a crunchy garnish, while this dish is tangy, strawberry-forward, and gently sweet with cardamom.
  • Same: Shrikhand shares with this dish a base of greek yoghurt, green cardamom, and a chilled, set pudding style.
  • Different: Shrikhand uses caster sugar and saffron with pistachio and pomegranate garnish, while this dish uses condensed milk, strawberry purée, and fresh strawberry.
Burnt Onion Raita
Burnt Onion Raita tastes charred, smoky and savory with a cool yoghurt tang, while this dish is gently sweet, tangy and aromatic from strawberry and cardamom.
  • Same: Burnt Onion Raita shares with this dish that both are made from thick Greek yoghurt and served chilled.
  • Different: Burnt Onion Raita has blackened ground shallots, caster sugar and sea salt, and lacks condensed milk, strawberry purée, fresh strawberries and cardamom, so it is a savory relish rather than a set pudding.
Mattha/Chaas
Cooling Yoghurt Drink
Mattha/Chaas tastes light, tangy and cooling with a gentle chilli-cumin kick, while this dish tastes gently sweet, creamy and aromatic with strawberry and cardamom.
  • Same: Mattha/Chaas shares with this dish that both are chilled Greek yoghurt preparations.
  • Different: Mattha/Chaas is a whisked drink with water, salt, cumin, green chilli, ginger and coriander, while this dish is a set pudding with condensed milk, strawberry and cardamom and no added water or salt.
Shallot & Ginger Raita
Shallot & Ginger Raita tastes savoury, creamy and cooling with sweet shallot, warm ginger, fresh herbs and toasted cumin, so it is less sweet and not fruity or cardamom-aromatic like this dish.
  • Same: Shallot & Ginger Raita shares a thick Greek yoghurt base with this dish and is also served chilled.
  • Different: Shallot & Ginger Raita uses chopped banana shallot, fresh ginger, mint, coriander, toasted cumin seed, caster sugar and sea salt, while this dish uses condensed milk, strawberry purée, green cardamom and fresh strawberry.