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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