Sugar Free Bhapa Doi Recipe

Ingredients

• 1 kilogram curd ((get recipe))
• 1/3 Cup date syrup
• 1 teaspoon cardamom powder
• 1/4 teaspoon saffron strands
• 1 tablespoon chopped pistachio

Instructions

1. 1

   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.

2. 2

   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. 3

   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.

4. 4

   Cover the bowl with aluminum foil to prevent water from dripping into the dessert during steaming.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

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