Who says sweet treats have to be complicated? Have you ever tried Baked Yogurt? This is an easy dessert recipe that can be whipped up in 5 minutes using just two simple ingredients and it's so good that I could give up ice cream forever.
It is inspired by an Indian dessert - Bhapa Doi also known as Indian cheesecake.
What is Baked Yogurt?
Baked Yogurt is a delicious Indian dessert inspired by Bhapa Doi or Mishti Doi hailing from West Bengal, India. It is a fabulous 2 ingredient, Indian dessert resembling cheesecake. Made with Greek yoghurt and a sweetener it is super creamy, lump-free and literally melts in your mouth.
This baked yoghurt is easy to make and comes together in minutes! It has a creamy texture that makes it perfect for topping with seasonal fruits and nuts, or even just eating it plain!
Is Baked Yogurt and Bhapa Doi same?
Yes in terms of the final outcome of the dessert.
Traditionally Bhapa Doi is made by first boiling the milk to reduce it to half the original quantity followed by dissolving jaggery or sugar which acts as the sweetener.Once the milk cools a bit, fresh yogurt is stirred in and the entire mixture is then allowed to cool and set.
We rather follow a simple technique which involves using thick plain Greek Yogurt along with the addition of condensed milk which acts as the sweetener.
You can then bake, steam or even cook them in the air fryer to set the mixture.
Following either method, the final outcome is a luscious, creamy, melt-in-mouth cheesecake-like texture and hence the similarity between the two.
Ingredients:
- 2 cups Greek Yogurt: Yogurt needs to be of thick consistency. If greek yogurt is not available to you use regular plain yogurt and hang it in a muslin cloth for a couple of hours to make hung curd and use that in the recipe.
- 500 ml Condensed Milk
Yes, just 2 basic ingredients!
Step by Step Instructions:
Whisk yogurt and condensed milk in a large bowl until creamy and combined.
Divide equally between 5 ramekins. Wrap it tightly with the help of aluminium foil and use one of the following methods to cook them.
In the Oven:
- Preheat the oven to 180°C (360°F).
- Place the ramekins in a baking tray.
- Once the oven is preheated, fill the tray with boiling water to reach half the height of the ramekins.
- Bake in the preheated oven for 15-18 mins.
- After the bake time is over, switch off the oven and let the ramekins sit in the oven itself for another 10 mins.
- Bring it to room temperature and allow it to chill overnight.
- Serve chilled with fresh fruit or nuts of choice.
In the Air Fryer:
- Preheat the air fryer to 180°C for 5 mins.
- Place the ramekins in a 6 inch baking tray and fill the tray with hot boiling water till it reaches half the height of the ramekins.
- Bake in the preheated air fryer for 15 to 18 mins.
- Once done chill it in the refrigerator for a couple of hours and serve chilled with a garnish of choice.
In the Instant Pot:
- Add 1 cup of water preferably hot boiling water to the base of the pot.
- Place a trivet followed by the ramekins.
- Close the lid and vent to the sealing position.
- Choose the pressure cook mode and set the time for 15 mins and allow the pressure to release naturally.
- Then chill the ramekins in the refrigerator for 4 to 5 hours. Serve chilled with a garnish of choice.
In the Microwave:
- If you are going to microwave just 1 ramekin then all you need is 1 min time duration to cook the dessert.
- And if it is 3-4 ramekins at a time then microwave for 5-6 mins. You can test by inserting a toothpick if it comes out clean you are good to go 😀
Alternatively, you can also cook this dessert in a steamer or idli cooker. The time duration would be 15 to 20 mins.
No matter which method you follow just make sure to chill them for a couple of hours before serving.
I promise this simple recipe would win hearts!!
Baker's Tips:
- Make sure that you are using full fat, thick Greek Yogurt and not the regular ones. If using homemade or plain yogurt just hang it for a couple of hours to remove the whey and use the thick part that's left out.
- Whisk well to form a lump-free batter.
- For a crack-free dessert make sure to use a water bath while baking.
- When warm the dessert tastes like a flan, so remember to chill for a couple of hours for the creamy cheesecake-like texture.
- Do not overbake the dessert or else you would have an unpleasant, lumpy, grainy cheesecake-like texture.
Variations:
- Use any flavoured yoghurt (imagine vanilla yogurt :D) for an easy way to add flavour to the Bhapa Doi.
- Just add vanilla extract or vanilla essence or any flavouring agent of choice.
- Spices like cardamom powder, cinnamon powder, saffron etc can be added to the yoghurt base mixture.
- About 1/3 cup of Nut butter of choice can be incorporated too.
- 2 to 3 tbsp of sifted cocoa powder or hazelnut spread or chocolate spread can be used to make chocolate bhapa doi.
- Add rasmalai milk and few pieces of Rasmalai to make Rasmalai Bhapa Doi.
- Fruit purees like mango puree or tropical fruit compote or berry compote would taste so good!
- Or simply garnish with fresh fruits and nuts or edible flowers, fresh cream for a tropical flavour.
I have even shared a Butterscotch Bhapa Doi video on our Youtube channel. Consider checking that out for a delicious and unique flavour profile.
Frequently Asked Questions
It has a smooth, sweet, dense pudding or cheesecake like texture. Once chilled it would be set completely . The yogurt base takes up the flavours of add ons very well.
Yes sure you can
This happens when you over bake or over steam the yogurt. Next time try to bake it for a less time.
Yes you can. Just increase the timing to 20 mins if you are using a 6 inch cake pan.
Once baked if you shake the ramekin you will find a slight jiggle just like how you test a cheesecake which is just perfect. Chill it for few hours and it will set completely. You can also do the toothpick test. Once baked simply insert a toothpick in the centre, if it comes out clean you are done.
Related Recipes:
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Baked Yogurt | Bhapa Doi (Butterscotch flavour)
Ingredients
- 2 cups Greek Yogurt (refer notes)
- 500 ml Condensed Milk
Instructions
- In a mixing bowl, whisk together yogurt and condensed milk until homogenous, smooth and creamy using a wire whisk.
- Divide it evenly in between the ramekins and cover it with aluminium foil.
To bake in the oven
- Transfer the ramekins to a baking tray. Add some warm water thereby creating a Bain Marie system.
- Bake in a preheated oven of 180°C for 15-18 mins.
- Switch off the oven after the 15 mins time interval but let the ramekins sit in the oven itself for another 10 mins just to ensure that it sets completely.
- After that place it in the refrigerator to chill for a minimum of 4 hours or preferably overnight.
To Bake in the Air Fryer
- Preheat the air fryer at 180°C for 5 mins.
- Then place a 6 inch cake pan in the base. Fill it half way through with boiling hot water. Place the ramekin in it and bake for 10 mins.
- Remove from the air fryer and chill in the refrigerator 4 hours or overnight.
To Steam in the Instant Pot/Steamer
- Add 1 cup of boiling hot water to the base of the pot. Place a trivet followed by the ramekins.
- Close the lid, vent to sealing position and choose the pressure cook setting. Set the time to 15 mins. Allow the pressure to release naturally and then chill in the refrigerator for 4 hours or overnight to set completely.
- Serve chilled with garnish of choice.
Video
Notes
- Make sure that you are using full fat, thick Greek Yogurt and not the regular ones. If using homemade or plain yogurt just hang it for a couple of hours to remove the whey and use the thick part that's left out.
- Whisk well to form a lump-free batter.
- For a crack-free dessert make sure to use a water bath while baking.
- When warm the dessert tastes like a flan, so remember to chill for a couple of hours for the creamy cheesecake-like texture.
- Do not overbake the dessert or else you would have an unpleasant, lumpy, grainy cheesecake-like texture.
Margaret says
Hi Sushma,
I am a diabetic, is there a substitute for condensed milk.
sushma iyer says
Unfortunately not sorry Margaret
Shreya says
Hello Sushma,
Which one is better 1) hung curd (readily available) we use for making shrikhand. Or
2)Set dahi at home and then make hung curd.
sushma iyer says
Hi Shreya.. It really does not matter. I have used the readily available ones to make this.. The condensed milk would cut down the tartness of the yogurt so it is ok to use anything. 🙂
Vish says
Hey dear this sounds just yummylicious...is there a substitute to covering these with foil...can I cover them with Something else...?
sushma iyer says
Hi Vish
The point is to not let the steam out.. You can try using a silver plate if baking it on a steamer. Not sure of any other substitute.
Regards
Sushma