Mango Bhappa Doi / Steamed Mango Yogurt

When it comes to Bengoli Sweets..... We cannot deny how yummy all those goodies are. Best part with these yummy sweets is they are very easy to prepare. Once we are familiar with the technique we can tweak the recipe according to our own likes and flavors, No harm in trying something new, right?

My previous version of Bhappa Doi was a big hit at my home, It was just a few month back I had posted bhappa doi and to my surprise my parents have forgotten the dessert and its taste. My family is big time flan lover, Typically types of "Who Cares About The Calories" 

My dad kept asking what I was making and mom again knew I am up to something to bombard her with forceful eating. What I was trying to do is tweak the previous Bhappa Doi version with mangoes and this time with a large quantity compared to the previous one.  Last time was a pressure cook version. This time normal steam method and the result was amazing!! Do try out before the mango season see you off :) Ahh no worries even canned pulp is going to give you same wonderful result!!

Best Consumed Next Day!!

Ingredients 
Fresh Mango -1 (large size would do good)
Hung Yogurt - 1cup (make sure water is nicely drained and we have a good amount of solid remains)
Saffron - Few Strands
Condensed milk - 1/4th cup / 4tbsp / As per needed
Paneer / Chenna - 1/2 cup aprox
Sugar - 2-3 tsp for caramel coating 

Method:
- Take the bowl in which the dessert has to be set. Add 2-3 tsp of sugar to it and allow it to caramelize in low flame, just till lightly brown, Do not burn, Once done keep it aside. This dessert has very delicate flavors, burnt caramel taste might spoil the taste. Be careful with this part. You can skip this part, I personally do it to give the whole thing a good color combo after its been unmoulded. 

- Blend in all the above ingredients, check for sweetness, it its very thick and shows problem in blending you can add little bit of milk to adjust. If its less sweet add in more sugar or condensed milk accordingly. Once this is done pour the content into the prepared mould.

- Steam it as you would steam a dhokla for 30mins, Pressure cook method can be viewed in my previous post of Bhappa Doi << (here) Some tips and tricks already shared there, do check out!!

Notes:
- Cook it till the top looks firm enough from the sides covering some parts in center as well
- Best to be eating after a day
- Make sure mango to be used is ripe and sweet enough bursting with flavors of aroma. Choose a good variety
- Normally bhappa doi does not include any paneer or chenna. This is my personal choice to add it, Yogurt on its own is very fragile in nature, addition of this ingredient gives body to the dessert. When you will make this you will exactly know what I mean :) 


My Mistakes:
- The mixture prepared was perfect!!! But the steaming time kept was 15 mins, The dessert was set in 15- 20 mins time, Passed the skewer test clean, Perfect!! But  I found sides were firm and center was too much jiggly. I mistook it as flan which usually had a tendency to set firm after being chilled.
After 3hrs when I was cutting the dessert to serve, I found knife unclean at each cut from the center alone. Sides were firm and too good, This gave me an idea that we should increase the steam time more till the center gets firm enough, just passing the skewer test is not enough!!! 

So you know now, when its too much of jiggly from center its not done!!

Family Reaction:
My dad and mama liked it alot!!! My mom liked it too but she did not pass any particular comment to it.

What I could really make out is any dish or dessert made out of yogurt will always taste best the next day of its making. Flavoring of saffron again takes time to  get infused to the dessert. So here the proverb " Sabar ka phal meetha hota hai " is apt and perfectly fits to the above condition!!

Here Sabar Ka Phal Bhappa Doi Hota hai :) 

Enjoy ur making but please be patient for the best result to Drool With!!

Until next cya bubyee!!!

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Bhappa Doi - Pressure Cook Method

Bappa Doi is a Bengoli Dessert. Bhappa means steamed and Yogurt / Curd is called dahi. Like every other thing with time authentication has changed and people have come up with various methods to cook according to the availability of equipment's and time.

Another remarkable dessert from bengoli cuisine is Mishti Doi. The word mishti is close to my heart for many reasons. My yahoo id has been mishti_churika for yahoo rooms and most of my frnds know me as mishti and they came up with their own name for me as mishi :) And now from Fb Im called as Aara which is my 2nd name officially :D  I will soon make a post about mishti doi which is way too different from bhappa doi. 

Ingredients:
Basic Measurement and method
Hung curd - 1 cup 
Condensed milk - maximum 1 cup
flavorings if any u like

Method
Mix hung curd with condensed milk. Pour it into a steel or aluminium bowl in which you have to set.
Pour 1cup water in 2 liters pressure cooker place the yogurt mixture bowl into the cooker. 
Close the lid and cook this for 15-20 mins in medium flame. Ignore whistles switch of the flame. Let it rest, till the  pressure drops, open the lid, let it come to room temp.
Chill it for 1-2hrs in refrigerator and Serve it cold. 

It looks like this after pressure cooking!! Firm like a cake!!

You may or may not cover the surface of the bowl bfr cooking, will not make any difference. I did not cover the surface of the bowl bfr cooking!! 

To make bhappa doi in oven
Same can be made in oven!! Pour some hot water in the baking dish so that it rises about 3/4th of an inch on the sides of the ramekins. Bake in the middle rack in a preheated oven at 200°C for 20 minutes. Let it cool on a wire rack and chill for an hour at least.


I did not had enough yogurt. I used half cup of hung yogurt + 1/4th cup chenna (added because I had from torn milk so used up in this) 2tbsp milk + some saffron strands + condensed milk enough to make it sweet. Like mild sweet personally!!

How I got golden upper surface???
I had caramlized sugar in the bowl allowed to cool. It hardens at cooling, then poured the yogurt mixture in the bowl and followed the above cooking process. This was to give the uppar surface a nice golden look. So its optional, you may ignore if u dont want to

Note:
- Yogurt should not be sour, It should be fresh!!
- Much the yogurt is strained to make hung curd better the result.
- You may make use of greek yogurt too.
- Some people also add 1cup milk with 1cup hung yogurt and condensed milk. But this may be followed if you find  yogurt is very sour this will be to balance the taste. There will not be any compromise in result
- You can use any kind of flavoring. I used saffron strands which gave a wonderful flavor to the dessert.
- You may be creative and serve any kind of sauces for topping as you please
- Usage of condensed milk is a must it brings in great taste to the dessert. you may adjust the sweetness according to your taste by adding more or less condensed milk
- Addition of tuti fruity, nuts, raisins etc can be done as per your choice.

Impression 
It was consumed the same day and loved by everyone at home. Mom bro and dad really appreciated the difference it gave. There was one slice left which I had today and found a lot of difference in flavor compared to what we had yesterday.
It tasted much better the today and the flavor was well infused overnight kept in fridge. Also the dessert tasted much better. 

Though it gave best result to be eaten in same day, If you are patients enough to keep it over night and serve next day then pls do it :D 
For best flavorful result to get infused nicely I will suggest to make this before one day of serving. But this will be optional depending upon your choice and conditions :)

If any quire pls feel free to ask me in comment section and also tick notify me option below in comment section to know the answers if any :)

Until next cya bye bye :)

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Rajbhog

Rajbhog For SFC

Hello friends 
Today Its About Rajbhog. Being Member of Sweet Fantasy Club Im going to explore more and more of Indian sweets as well as fusion desserts, Hope Im able to do the task. I was not really expecting myself to do the tasks this month. Im a lazy blogger and the worst is Sweets R like strict no no at my home, But me and my family love sweets we cannot resist.  After thinking alot and seeing other members post I couldnt resist honestly. I made sure Im not spending too much as well as I maintain low calorie intake for myself and my family. So the purpose was served right! The biggest point is I dont want to demand ingredients to my parents just for sake of blogging and that too because im member of a group. But Honestly speaking As we love sweets we dont need a reason. My family cherishes as long as I make it genuine without wasting anything ;) It hardly happens lolzz

I had never had rajbhog in my life. I had made Rasgulla's which was a hit among my frnds in facebook and blog as well. But rajbhog was something so new I almost dropped the plan but later on gathered some courage to try my hands out ;) 

Recipe was mentioned in the group itself and We were allow to tweek it as we like or use any other source. So I made up my mind I started preparation according to my own convenience 

Ingredients used. ( Adapted from Sanjeev kapoor )
Half Liter Full fats milk for chenna
1/2 tsp maida
1/2 tsp suji / semolina
1/2 tsp Sugar
Vinegar - 2-3 tsp 
Water - 750ml
Sugar - 4-5 tablespoon

Filling ( adapted from Nishamadhulika)
4-5 Cashewnut
3- Almonds
4-5 Pistachio
Elaichi powder 1tsp
Kesar If available

Chop all the nuts Mix up all these and keep aside

Method:
- Boil Milk as soon as it boils add vinegar and curdle as soon as the whole thing curdle remove in a cloth let the water drain. Now put the cloth wraped chenna under running tap. This is helpful to stop chenna becoming hard as well as remove the sourness of vinegar from chenna. Once this is done Rub the chenna inside the cloth itself to smoothen out its particles. Mean while excess moisture will also get removed. 

- Take this out in a plate / flat surface.  Add sugar, suji and maida to chenna and rub rub rub, mix and mash nicely to smoothen the whole dough. it should be nice soft and smooth. 

- Now divide the dough into 4 portions. The point is Rajbhog is always bigger than normal rasgullas. Either its cooked as it is or stuffed. Here we r using stuffing. 

- After Diving the balls now stuff it with the nuts and round it again and smoothen the surface.  keep this ready.

- Boil sugar and water. Take enough water so that the balls can play nicely inside. I took milk boiling pan It was enough to hold 750ml water  + sugar you can use more water but make sure that the balls have enough space to get cooked freely otherwise it result in flat rajbhog. 

- When the water is boiling. drop these stuffed balls slowly and allow it to cook in high flame for 2-3 mins. Then close the lid. medium the flame and cook for 10-15 mins. 

- You will see the balls triple in size :) High the flame and let it cook for 2-3 mins more. And your done!!!

- Allow it to rest so that it come down to room temp and Serve!!

- The recipe suggested to serve chill, But I found rajbhog became hard. I had to reboil it to make it soft. That wat I liked as, but my dad said Hard and chilled ones would have tasted gud. Now I cannot tell u much on this part :) Pls try out urself :D

Notes:
- I added little of yellow color to sugar syrup. You can add yellow food color to chenna too.
- You can make a thick syrup and add it while serving if u want your rajbhog to have perfect sweetness.  ( I served it with thin sugar syrup used for cooking itself, Remember low calorie thingy :D )
- Serve it warm or chill is your choice. 
- make sure u knead the dough too well for crack free result
- I dint knead well So i had problem in stuffing and rounding it.  
- 1/2 liter milk yeilds 4 balls, so like wise If u want to increase the quantity of rajbhog ur making, double the ingredients and the amout of water used for syrup. 
- The boiling syrup should b very thin, only then it can work. 
- Make a thicker syrup for serving purpose if u desire. 
- You may add mawa along with nuts for filling
- You may try out without stuffing as well, it will not disappoint you. But stuffing ones give a uniqueness so I will suggest you to try once atleast!!! 

You should really try this simple thing. Everyone enjoyed it!! Special thanks to my bro, he looked after the cooking process coz I go busy with other works :)


My brother being rasgulla expert said next time dont add suji just add maida and see so may be I can listen to his advice haha :D
 






Updating Info After a week of this posting:
  Im in Nagpur with my family and Came across Rajbhog in haldirams as Kesar Bhog Which costed Rs 24 /Piece. Since mom tasted what I made she asked me to get 5 pieces so that all can enjoy along with our relatives. When After we reached home and consumed It the taste was highly disappointing even though the kesar bhog they served was Big Soft Spongy and Yellow in color with little filling inside, I can just Say that My version Was Almost 100times better to what I tasted with store brought!!! Or may be Im yet to taste a better version!! Mean While My version will be my HERO :P hehe


Do Try out Guys :)

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