Jai Shri Krishna!!
Wishing you all a very Happy Janmashtami !!
Shri Krishna Janmashtami—The birth celebration of our darling god Lord Shri Krishna in Hindu Mythology definitely deserves a sweet treat as he loves feasting on an array of sweets. Different kinds of sweets and dairies including laddoos, barfis, halwa & kheer, malai (cream), makhan (butter) and dahi (yoghurt) are offered to our beloved Bala Gopala ( Little Krishna). Every year, we make it a point to offer him with some new and special, home made sweet or dessert in the bhog (offering). This time we celebrated his grand birth festivity by offering him this delicious Bengali dessert of “Bhaapa Doi“ or steamed yoghurt flavoured with mango and basil-mint, specially made for him for the bhog (offering). Since, the season of mangoes is getting over, we just could not stop having more of them and also wanted our favourite child god to enjoy this wonder fruit in his sweet treat.
Also I felt our sacred tulsi or the basil ( ocimum sanctum) leaves which is must for the worship of Lord Krishna or Lord Narayana/Vishnu, should be a part of this dessert as its mild flavour really goes well with mangoes along with mint (pudina). The dessert came out really satisfactory and I guess it has surely pleased Lord Shri Krishna.
You may note down the recipe below :
1. Thickened milk (1 litre milk reduced to approximately 400 ml) or Condensed milk : 1 and 1/2 cup.
2. Sugar ( if not using condensed milk ) : 6 to 8 tsp.
3. Plain yoghurt : 1 cup.
(Note : The yoghurt you are using should be thick enough ( the thicker your yoghurt is, the better it is ). You can also use hung curd instead or you may hang your yoghurt in a muslin cloth for 3-4 hours to drain off its water).
4. Milk : 1/2 cup.
5. Mango pulp : 1/2 cup.
6. Holy Basil (Tulsi) and mint paste (optional) : 2 to 3 tsp.
7. Pistachio (chopped) : as much you like.
- Take 1 litre milk in a pan and reduce it to around 400 ml by continuously stirring over a low flame.
- Add sugar, and continue stirring till the sugar gets dissolved completely.
- Switch off the flame and keep it aside allowing it to cool down completely.
- In a bowl take plain yoghurt, add thickened milk and 1/2 cup of milk and mix by whipping them together.
- Divide your mixture into two portions.
- In one of the portions, add mango pulp. Mix nicely and keep.
- In another portion, add tulsi and mint paste, mix well and keep aside.
- Pour one portion of mixture in your mould or container, add some pistachio, cover with aluminium foil and steam for 10 minutes in a steamer or in a pressure cooker without a whistle, over a medium flame.
- Take out the moulds or containers carefully, remove the aluminium foil, pour the other portion of the mixture, garnish with Pistachio, again cover it with foil and put it back in the steamer for another 10 to 15 minutes.
- Switch off the flame and take out your moulds carefully.
- Allow them to cool for sometime.
- Refrigerate them for at least three hours allowing it to set completely.
- Take out and chilled refreshing Bhapa Doi is ready to be served.
For best taste, always have it chilled.🙂🙂