How to make Bhapa Doi


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena. A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. So here is the recipe:

Makai Palak


  • Milk 1 cup
  • Condensed Milk 400 grams
  • Thick yogurt whisked 1 cup
  • Almonds blanched and peeled 10
  • Pistachios blanched and peeled 15
  • Raisins 15


  1. Heat sufficient water in a pressure cooker. Take milk in a deep stainless steel pan. Add condensed milk and yogurt and whisk together till well blended.
  2. Add almonds, pistachios and raisins and mix. Cover the pan with cling wrap and seal it all around.
  3. Make a few slashes on the top and place the pan in the cooker. Put the lid on and steam the cooker, without putting the weight, for about forty minutes.
  4. Take it out of the cooker and set aside to cool to room temperature. Chill in the refrigerator before cutting into smaller pieces and serving.

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