Bengal ka Bhappa Doi

-

Bhappa Doi
(Steamed Sweet Curd)


Serves 5                                                                                                          

 Pressure Cooking Time                                                                                                                                    20 Minutes

# INGREDIENTS


  • 1 Cup Curd Beaten (250 gms)
  • 1 Cup Milk (250 gms)
  • 1 Tin Sweetened Condensed Milk (400 gms)
  • 10-12 Almonds Blanched and Sliced
  • 10-12 Pistachios Sliced
  • 6-7 Raisins 
  • 2 Cups of Water
  • Pinch of Saffron 
  • 1/4 tsp Cardamon Powder

# PREPARATIONS


  1. Soak Saffron with Milk and put aside for 5 Minutes.
  2. Beat together Curd, Milk and Condensed Milk till well blended. Then add the saffron mixture and mix it well thoroughly.
  3. Now add Almonds, Pistachios, Raisins and Cardamon powder to the mixture and mix it well.
  4. Pour the Mixture into a bake prove Earthen pots ( 5 pots would be sufficient) OR  into a 1 Liter pudding mold tightly with grease-proof paper securely tied.
  5. If using Earthen pots then garnish it with Almonds, Pistachios and Raisins and cover it with a Aluminium foil.
  6. Pour water into cooker. Put grid in cooker. Place mold on grid.
  7. Close cooker bring it to full Pressure on high heat reduce heat and cook for 15 minutes.
  8. Remove cooker from heat and allow it to cool naturally.
  9. Open cooker.Take out and uncover mold allow to cool to room temperature. Drain off water if any. Refrigerate until serving time.
  10. Plce it in a serving dish on top of mold and invert shake gently to release. Remove mold.

                                                             SERVE BHAPPA DOI CHILLED


* TIPS

  • When cooking in cooker it would take 15 minutes and would take 30+ whistles , so don't worry and let it happen
  • If cooking in a Steamer then put it for around 8 Minutes.


CHILLED BHAPPA DOI READY TO EAT

Comments

Post a Comment

Popular posts from this blog

Happy WORLD BAKING DAY🍰🍪🍩🍞

-
Image
World Baking Day Crunchy cookies, chewy brownies, decadent tortes, cute cupcakes, crusty baked bread…baking is an art this world would just not be the same without. Do you even know anyone who could honestly say they don’t have deep, unconditional love for at least one of the above? We thought not! This  World Baking Day , it’s time to dig out that rolling pin and prepare something delicious! Surprise a friend, coworker, neighbour or relative with a delicious sweet or savoury treat to let them know how much you care, or just make something to enjoy in your own home. However you decide to celebrate this day, make it deliciously unforgettable! The History of World Baking Day World Baking day was created by the folks over at worldbakingday.com, who decided it was high time to spread the joy of baking all around the world, especially to those who perhaps don’t bake too often and are not particularly experienced at it. This day is meant to show people just how much fun it can ...
Read more

Sunday special

-
Image
As I said I  will be sharing the 3 most favorite dishes of . So here is the first one. Sunday special- Dal Batti And Churma So dal batti not only mine but everyone's favorite dish. So here's some unknown facts about this dish which u may not know. HISTORY --- ORIGIN   What Rosogulla is to Kolkata, Dal Baati Churma is to Rajasthan. You can’t visit the place and not have baati . Synonymous to Rajasthan, this rustic globe of baked deliciousness is revered as much for its simplicity ( c’mon they really are balls of dough) as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece – the dish is a meal in itself — there is near to nothing available, except for Ibn Batuta’s mention of sun baked wheat chunks as early as the Magadha Empire, during which time grains like wheat, jowar , bajra and other millets were common and a part of the meal. So where did Baati really originate? This little wheat globe made of ...
Read more

Roth teej special🙆🙆

-
Image
Jainism is a religion which celebrates renunciation seeking the goal of salvation through the difficult path of Samyak Darshan, Samyak Gyan and Samyak Charitra (self introspection, self enlightenment and self-achievement). The festivals celebrated in Jainism are therefore marked not by excesses but by Tyag and Tapsaya (renunciation and austerity). Paryushan Parva is considered to be the most revered of all Jain festivals. It is celebrated in the sacred month of Bhadrapada as per the Hindu calender (usually falling in the months of August or September as per the English Calender.) In the Parushan Parva, all Jains keep some vrats/niyams as per thier wishes and follow them. Roth Teej  falling on  Bhadrapada Shukla Tritiya as per the Hindu calender is one such Vrata which is usually kept by the ladies of the House, but the food prepared on this Vrata, modest yet delicious, is enjoyed by all and sundry. The story of the Vrata reads as und...
Read more