Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, bhapa mishti doi / curd. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hello Everyone, Welcome to Melma's Kitchen. In this video, we will see how to make Yummy Bhapa Doi in Tamil. #bhapadoi #bangalisweet #steamedyogurtpudding. #pressurecookerrecipes #mishtidoirecipe #recipes Welcome to my channel. In this channel I show all recipes including veg,non-veg,breakfast and dessert.

Bhapa Mishti Doi / Curd is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Bhapa Mishti Doi / Curd is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have bhapa mishti doi / curd using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bhapa Mishti Doi / Curd:

1. Make ready 500 ml milk
2. Prepare 5 tbsp sugar : 3 tbsp in milk & 2 tbsp for caramelising
3. Prepare 5 tbsp curd if possible use hung curd
4. Get 2 tbsp water for caramelizing sugar

Bhapa Mishti Doi (Nolen Gurer Mishti Doi) is a popular dessert. This Bengali Bhapa Doi is known Nolen Gurer Mishti Doi is the definite answer if you want to cherish winter on this hot humid summer days. Nolen Gurer Mishti Doiis a typical Bengali delicacy which has now gained popularity worldwide. Bhapa Mishti Doi (Nolen Gurer Mishti Doi) is a popular dessert.

Instructions to make Bhapa Mishti Doi / Curd:

1. Boil the milk first, add 3 tbsp sugar into it, the milk should be boiled so it should reduced to nearly 300 ml. Keep it aside to cool a bit so as that ur finger should be able to bear the hot milk if you dip ur finger.
2. For caramelizing sugar, take a pan, add 2 tbsp of sugar and 2 tbsp of water over it and let it boil till the sugar gets a liquidy golden colour. Now add half cup of milk from the above sweet boiled milk & slowly and gradually add it into the caramal and give it a mix so that it doesn't form lumps. Now add that in the remaining milk and mix it carefully…now the colour of the milk will turn slightly creamy in colour.
3. Now add 5 tbsp of sour curd into it and whisk it properly and carefully..see to it that there are no lumps in it.
4. Now take a cooker, fill a little water it & place the stand inside the cooker. Remove the whistle & let the water come to boil. Now pour the mixture in a steel tiffin or u cn also use a steel/alluminium flat bowl and cover it with a lid or of you are using bowl than cover it with an alluminium foil properly so that while steaming, the water doesn't go inside. Now place the tiffin inside the cooker.
5. Now cover the lid of the pressure cooker and let it steam for 20 to 25 mins. Off the flame, slowly and gradually remove it from the cooker, bring it to a normal temperature and then put it in a fridge to set for atleast 2 to 3 hrs.turn it upside down in a flat plate and you r ready to serve bhapa mishti doi. 🥰 Remember to put it on normal fridge, not freezer.😊

This Bengali Bhapa Doi is known as Sweet Yogurt with Date Palm Jaggery to rest of the Bhapa Doi, a delicious yogurt, condensed milk desert which is steamed. This desert is kind of pudding like, but without gelatin or chinagrass or agar. Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet doi (yogurt) originating from Bogra District in Bangladesh and a very popular dessert throughout the country. It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is made with milk and sugar/jaggery.

So that is going to wrap this up for this exceptional food bhapa mishti doi / curd recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!