Sugar Free Bhapa Doi Recipe

Bhapa Doi is a no-bake, no-fuss Indian Cheesecake – a testament to the idea that the best things in life are often the simplest.

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Make Bhapa Doi
• My Tried and True Tips
• Sugar Free Bhapa Doi Recipe

Bengali Cuisine is renowned for its incredible variety of sweets. There is a lesser-known dessert that is arguably one of the most elegant and effortless of them all: Bhapa Doi . Literally translating to “steamed yogurt”.

What Makes it So Special?

Unlike other milk-based sweets, Bhapa Doi doesn’t rely on hours of stirring or a complex set of ingredients. The key is using thick, full-fat curd (like Greek yogurt) and condensing it further with liquid sweetener. Steaming locks in the flavours and creates a custard-like texture that is firmer than traditional yogurt but softer than a baked cheesecake. It is a gluten free Indian dessert .

Ingredients You’ll Need

• Full Fat Curd without any liquid, hung in a muslin cloth for 1 – 2 hours. You can use Greek Yogurt also.
• Sweetener: Use date syrup for a sugar free bhapa doi. You can use condensed milk, liquid jaggery, or caramel also. In the traditional bhapa doi recipe, either homemade caramel or condensed milk is used.
• Saffron, and Cardamom Powder for rich taste and aroma.
• Chopped pistachios, almonds, or fresh fruit

How To Make Bhapa Doi

1) Prepare Hung Curd

• Place the curd in a muslin cloth or a fine-mesh sieve lined with cheesecloth.
• Hang it or place it over a bowl to drain the excess whey for at least 1-2 hours.
• This step is crucial for achieving a firm, creamy consistency. You can use hung curd to make shrikhand , and no bake strawberry cheesecake .

• If you’re using thick Greek yogurt, you can skip this step or drain it for a shorter period.

2) Whisk It

• In a large bowl, whisk the hung curd with date syrup, soaked saffron, and cardamom powder until it’s smooth and lump-free. The mixture should be homogenous and creamy.

3) Set for Steaming

• Grease a heat proof bowl or individual ramekin cups. Line the bowl with parchment paper. Pour the whisked curd gently into a greased bowl. Tap once or twice on kitchen counter to remove trapped air.
• Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.

• Bring about 2-3 inches of water to a boil in a large pot or steamer. Place a trivet or a stand inside the pot. Cover and let steam start forming.
• Carefully place the covered bowl of curd on the trivet. Cover the pot with a tight-fitting lid and steam on medium-low heat for 20-25 minutes.
• Using an Instant Pot : Follow the pressure cooker method using the “Steam” function for about 15-20 minutes, with the vent in the “ Sealing ” position.

4) Check for Doneness

• The Bhapa Doi is done when it’s set and firm to the touch. You can do a simple test by inserting a toothpick or a knife—it should come out clean.

5) Let it Chill

• Turn off the heat and let the Bhapa Doi cool down completely at room temperature.
• Once cooled, transfer it to the refrigerator and chill for at least 2-3 hours.
• Once chilled, gently unmold the Bhapa Doi onto a serving plate or serve it directly from the ramekins.

Garnish with chopped nuts like pistachios, almonds, rose petals, and a few saffron strands.

My Tried and True Tips

• Don’t Rush the Draining: The single most important step is draining the liquid from curd to get soft cheese like consistency. If there is too much whey, the final product will be watery and not set properly.
• Whisk Well: Whisking the curd and sweetener until they are completely smooth ensures a uniform, lump-free texture.
• Cover the Dish: Covering the container with foil is essential to prevent steam and condensation from making the dessert watery.
• Allow To Chill: The chilling process allows the dessert to set and firm up, enhancing its creamy texture.
• No Powdered Sugar: Do not use powdered form of sugar as it will not set the curd during steaming process. You will end up with curdled curd.

More Healthy Indian Desserts

• Apple Quinoa Kheer
• Vegan Badam Phirni
• Baked Shahi Tukda
• Makhana Phirni
• Atta Ladoo

Ingredients

• ▢ 1 kilogram curd ( get recipe )
• ▢ ⅓ Cup date syrup
• ▢ 1 teaspoon cardamom powder
• ▢ ¼ teaspoon saffron strands
• ▢ 1 tablespoon chopped pistachio

Instructions

• Place the curd in a muslin cloth or a fine-mesh sieve lined with cheesecloth. Hang it or place it over a bowl to drain the excess whey for at least 1-2 hours. This step is crucial for achieving a firm, creamy consistency.
• In a large bowl, whisk the hung curd with date syrup, soaked saffron, and cardamom powder until it’s smooth and lump-free. The mixture should be homogenous and creamy.
• Grease a heat proof bowl or individual ramekin cups. Line the bowl with parchment paper. Pour the whisked curd gently into a greased bowl. Tap once or twice on kitchen counter to remove trapped air.
• Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.
• Bring about 2-3 inches of water to a boil in a large pot or steamer. Place a trivet or a stand inside the pot. Cover and let steam start forming. Carefully place the covered bowl of curd on the trivet. Cover the pot with a tight-fitting lid and steam on medium-low heat for 20-25 minutes.
• The Bhapa Doi is done when it’s set and firm to the touch. You can do a simple test by inserting a toothpick or a knife—it should come out clean. Turn off the heat and let the Bhapa Doi cool down completely at room temperature.
• Once cooled, transfer it to the refrigerator and chill for at least 2-3 hours. Once chilled, gently unmold the Bhapa Doi onto a serving plate or serve it directly from the ramekins.
• Garnish with chopped nuts like pistachios, almonds, rose petals, and a few saffron strands. Serve chilled.

Recipe Notes:

• Make sure curd is not sour, thin, or too watery. It should be thick and creamy.
• You can use condensed milk, liquid jaggery, or caramel also. In the traditional bhapa doi recipe, either homemade caramel or condensed milk is used.
• If you’re using thick Greek yogurt, you can skip this step of draining and hanging.
• Using an Instant Pot : Follow the pressure cooker method using the “Steam” function for about 15-20 minutes, with the vent in the “ Sealing ” position.

Nutrition

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Sugar Free Bhapa Doi Recipe

Equipment

• Mixing Bowl
• Colander
• Steamer
• 6 inch round cake tin

Ingredients

• 1 kilogram curd ( get recipe )
• ⅓ Cup date syrup
• 1 teaspoon cardamom powder
• ¼ teaspoon saffron strands
• 1 tablespoon chopped pistachio

Instructions

• Place the curd in a muslin cloth or a fine-mesh sieve lined with cheesecloth. Hang it or place it over a bowl to drain the excess whey for at least 1-2 hours. This step is crucial for achieving a firm, creamy consistency.
• In a large bowl, whisk the hung curd with date syrup, soaked saffron, and cardamom powder until it’s smooth and lump-free. The mixture should be homogenous and creamy.
• Grease a heat proof bowl or individual ramekin cups. Line the bowl with parchment paper. Pour the whisked curd gently into a greased bowl. Tap once or twice on kitchen counter to remove trapped air.
• Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.
• Bring about 2-3 inches of water to a boil in a large pot or steamer. Place a trivet or a stand inside the pot. Cover and let steam start forming. Carefully place the covered bowl of curd on the trivet. Cover the pot with a tight-fitting lid and steam on medium-low heat for 20-25 minutes.
• The Bhapa Doi is done when it’s set and firm to the touch. You can do a simple test by inserting a toothpick or a knife—it should come out clean. Turn off the heat and let the Bhapa Doi cool down completely at room temperature.
• Once cooled, transfer it to the refrigerator and chill for at least 2-3 hours. Once chilled, gently unmold the Bhapa Doi onto a serving plate or serve it directly from the ramekins.
• Garnish with chopped nuts like pistachios, almonds, rose petals, and a few saffron strands. Serve chilled.

Video

Notes

• Make sure curd is not sour, thin, or too watery. It should be thick and creamy.
• You can use condensed milk, liquid jaggery, or caramel also. In the traditional bhapa doi recipe, either homemade caramel or condensed milk is used.
• If you’re using thick Greek yogurt, you can skip this step of draining and hanging.
• Using an Instant Pot : Follow the pressure cooker method using the “Steam” function for about 15-20 minutes, with the vent in the “ Sealing ” position.

Nutrition

Looking for a delicious kheer recipe? We have got for you rich, creamy, and indulgent Indian kheer recipes for every occasion.

• What is Kheer?
• Secrets of a Perfectly Creamy Kheer
• Here are delicious Indian Kheer Recipes

What is Kheer?

Kheer is a popular dessert from the Indian sub-continent. It is a variety of milk pudding made with milk, rice, and flavoured with green cardamom, saffron, or at times with dry fruits. Kheer is a perfect one-pot dessert for any celebratory occasion or Indian festival.

There are a variety of kheer recipes where rice is substituted with other grains, millets, fruits, vermicelli and so on. It is a gluten-free dessert that has a thick, creamy consistency. Also known as payasam in Southern part of India.

Secrets of a Perfectly Creamy Kheer

To make a delicious kheer is indeed an art. One thumb rule that I always follow with all the kheer recipes is – patience . A good grandmother like kheer is never done in haste. It requires slow cooking and time for milk to thicken.

Here are few tried and tested tips to make a kheer tastier:

• Full cream (fat) milk is the best to make any kheer or Indian pudding. The full-fat milk gives a thick and luscious texture to the kheer.
• The Indian desserts like kheer are never done in a short span of time. They require patience and labor of love. Wait until the milk reduces almost to half the original amount and thickens nicely.
• Always cook kheer over low heat and in a heavy bottom deep saucepan. Non-stick pan or lightweight vessels are not ideal for making a kheer as milk might get burnt.
• Don’t forget to add cardamom, saffron, and dry-fruits in kheer. The richness and aroma in the Indian desserts come from all the mentioned ingredients.
• Before adding dry-fruits fry them for 2 – 3 minutes in a tablespoon of ghee (clarified butter) for better taste.

The thick and luscious texture of the kheer is like a dream come true. But that is not achieved by mixing the corn-starch slurry in the kheer. The best way to thicken kheer is to allow full-fat milk to simmer at low heat until it reduces almost half the original amount. Till then you don’t add sugar. Keep on stirring the kheer at regular intervals to collect the cream (malai) from the sides of the pan and combine it back into the milk. This gives kheer a creamy texture.

During the summer season, kheer can be stored in the fridge for 2 – 3 days. While in cold regions or during the winter season it remains good for 3 – 5 days in the fridge. Kheer is a milk-based dessert hence it has a short shelf life. So it is best to consume any kind of milk pudding within a day or two.

Here are delicious Indian Kheer Recipes

Rice Kheer is a traditional Indian dessert. Also, known as chawal ki kheer. Get FULL RECIPE

Carrot Sabudana Kheer is a must try delicious version of sago kheer. FULL RECIPE

Vrat Special Makhana Kheer is made with barnyard millet, and foxnuts. FULL RECIPE

Paneer Kheer , also known chanar payesh, is a tasty kheer recipe of paneer. FULL RECIPE

Lauki Ki Kheer is a creamy kheer recipe with bottle gourd (lauki). FULL RECIPE

Orange Kheer (Komola Lebur Payesh) combines the richness of milk with oranges. FULL RECIPE

Quinoa Apple Kheer recipe is a healthy dessert. FULL RECIPE

Badam Kheer, also known as Badam Payasam, is a rich South Indian dessert. FULL RECIPE

Seviyan Kheer is prepared on the auspicious occasion of Eid. FULL RECIPE

Sabudana kheer is more than just a dessert; it’s a bowl of nostalgia. FULL RECIPE

Gobi Ki Kheer is a scintillatingly festive cauliflower kheer (pudding). FULL RECIPE

Doodh Pak is a Gujarati style rice kheer. Get FULL RECIPE

Bonus Phirni Recipes

Phirni is a rich, aromatic, and creamy milk pudding widely popular in the Indian subcontinent. It is believed to have come into existence during the Mughal era as a royal desert.

Here are a few Indian phirni recipes that you’ll love.

1. Vegan Badam Phirni has the goodness of almond milk, brown rice, and jaggery powder, making it a wholesomely delicious Indian dessert. GET FULL RECIPE

2. Phool Makhana Phirni is a low-carb twist to the classic phirni. The foxnut is a low-carbohydrate substitute for rice in this phirni recipe. GET FULL RECIPE

3. Traditional Rice Phirni is a popular Indian sweet dish made with rice, milk, and sugar. This is a tried and tested Mughlai-style traditional phirni recipe. GET FULL RECIPE

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