Bengali Festival Chocolate Bhapa Doi: A Steamed Delight with a Cocoa Twist

Does your festive spread feel incomplete without something rich and sweet? Bengali celebrations are synonymous with traditional desserts, and among them, Bhapa Doi holds a special place. This steamed sweet yogurt, known for its creamy richness, is often flavored with cardamom and saffron. But if you’re in the mood to try something unique, Chocolate Bhapa Doi is the way to go.

Festivals are about indulging in nostalgia, sitting around tables loaded with homemade sweets, and cherishing moments of happiness with near and dear ones. While generations have enjoyed mishti doi in their homes, introducing a chocolate element brings a modern twist. The inherent sweetness of caramelized condensed milk works well with intense cocoa, resulting in an unresistible combination.

Whether it’s a festive get-together or a quiet moment with family, this steamed delight is easy to make and needs minimal effort. All it takes is a few simple ingredients and a little patience to create a dessert that’s both traditional and modern. If you’re ready to bring a new twist to your Pohela Boishakh celebration, here’s how to make Chocolate Bhapa Doi at home.

Recipe for Chocolate Bhapa Doi

Ingredients:

• 2 cups thick yogurt (hung curd best)
• 1/2 cup condensed milk
• 1/4 cup milk
• 3 tbsp cocoa powder
• 1/4 cup grated dark chocolate
• 1/2 tsp cardamom powder
• 1 tsp vanilla extract
• 2 tbsp powdered sugar (as needed)
• 1 tbsp chopped nuts (pistachios, almonds)
• Ghee for greasing

Method:

Whisk the yogurt to make it smooth without any lumps. Mix condensed milk, plain milk, cocoa powder, and powdered sugar in it. Mix well until smooth. Add grated dark chocolate, cardamom powder, and vanilla essence to it. Grease small bowls or a large steaming plate lightly with ghee, then fill them with the mixture.

Cover with a lid or foil to avoid water droplets falling in during steaming. Put into a steamer or pressure cooker without the whistle, having enough water to allow steaming. Cook over medium heat for 30-40 minutes until firm. Cool it before removing it from the heat. Chill for several hours before serving. Garnish with chopped nuts and serve cold.

7 Tips for Making Bengali Festival Chocolate Bhapa Doi

Use Hung Curd for the Best Results

Regular yogurt can make the bhapa doi too watery. Always use hung curd or thick Greek yogurt to get the right consistency.

Wisk Until Smooth

A grainy mix leads to uneven cooking. Ensure your batter is lump-free before steaming by whisking it thoroughly.

Balance the Sweetness

Condensed milk provides richness but is naturally sweet. Scale the sugar according to the chocolate you use to prevent it from being too sweet.

Steam at Medium Heat

It may crack or turn rubbery if cooked with high heat. Slow steaming allows for an even, soft setting.

Cover Well While Steaming

Always cover the dish while steaming using foil or a lid to avoid the water from dripping in and changing the consistency.

Chill Before Serving

Refrigerating the bhapa doi for a couple of hours increases the richness and makes it richer when served cold.

Try Different Garnishes

Crushed nuts, saffron, or drizzling chocolate sauce can add an extra layer of depth to your dessert, making it even more celebratory.