Mango Bhapa Doi | Aam Bhapa Doi | mango Cheesecake | Pressure Cooker Mango Yogurt Pudding | Aam Bhapa Doi | mishti doi | steamed yogurt cheesecake | yogurt cheesecake with step-by-step pictures and video recipe. Check out the yogurt mango Cheesecake. If you like the video, please SUBSCRIBE to my channel.
Mango Bhapa Doi | Aam Bhapa Doi. Tasty 3 3-ingredient steamed yogurt cake. A famous Bengali dish with a shortcut.
Aam bhapa doi – yogurt mango cheesecake
Cardamom and saffron make this mango cheesecake with yogurt so flavorful. It is perfect for summer birthday parties and special occasions.
What kind of flavors can I add to Eggless Indian fusion cheesecake?
I like cardamom flavor and saffron. You can include flavors like Cinnamon, clove, nutmeg, or rose essence, but the flavor might vary accordingly.
The temperature of all the ingredients
I used chill sour cream. Room temperature condensed milk and mango pulp can be cold too.
Curd for bhapa doi with mango
Traditionally, hung curd is used, but for the instant version, I used sour cream. If you are using hung curd, make sure the whey is completely separated.
Condensed milk
Condensed milk is the preferred sweetener as it gives the required sweetness and texture to the Bengal sweet.
Mango for bhapa doi
Fresh, sweet mango tastes best, but if the mango is sour, use mango pulp.
Tips to steam cheesecake in an idli pan
- Always use a baking pan to steam cook
- Oil is recommended as ghee might solidify
- Using parchment paper helps with each unmolding
Tips to unmold
Always rest the bhapa doi at room temperature till it is completely cool, then refrigerate for 3 hours. Unmold only after that. Avoid unmolding immediately.
Other cake recipes in TMF
Ingredients:
3/4 cup sour cream or hung curd (after separating the whey)
1/3 cup condensed milk
1/4 cup mango puree
Pinch of cardamom powder
Pinch of saffron
Oil to grease the tin
How to make mango bhapa doi with step-by-step pictures
- If using curd, separate the whey using a muslin cloth. If using sour cream, strain it with a filter.
- Measure 3/4 cup of hung curd or sour cream.
- Add condensed milk, mango puree, cardamom powder, and saffron; mix well.
- Grease the baking pan with oil. Avoid ghee, as it might solidify after cooking.
- Place parchment paper for easy unmolding.
- Transfer the yogurt mixture into the pan.
- Cover with aluminum foil
- Add water to the idli pan, place the idiyappam plate, and set the baking pan on top.
- Steam cook for 25-30 minutes, until a toothpick inserted comes out clean.
- Set aside
- Let it cool completely.
- Refrigerate for at least 3 hours, then carefully unmold.
- Top with mangoes and serve.
Ingredients
- 3/4 cup sour cream or hung curd after separating the whey
- 1/3 cup condensed milk
- 1/4 cup mango puree
- Pinch of cardamom powder
- Pinch of saffron
- Oil to grease the tin
Instructions
- If using curd, separate the whey using a muslin cloth. If using sour cream, strain it with a filter.
- Measure 3/4 cup of hung curd or sour cream.
- Add condensed milk, mango puree, cardamom powder, and saffron; mix well.
- Grease the baking pan with oil. Avoid ghee, as it might solidify after cooking.
- Place parchment paper for easy unmolding.
- Transfer the yogurt mixture into the pan.
- Cover with aluminum foil
- Add water to the idli pan, place the idiyappam plate, and set the baking pan on top.
- Steam cook for 25-30 minutes, until a toothpick inserted comes out clean.
- Set aside
- Let it cool completely.
- Refrigerate for at least 3 hours, then carefully unmold.
- Top with mangoes and serve.
Video
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