Bhapa Doi with Spiced Orange Syrup

Bengali Bhapa Doi is served with a fusion twist - an incredible spiced orange syrup. This Indian dessert is also known as Indian style cheesecake and is prepared by steaming or "baking" Greek yogurt, condensed milk and whole milk.

Delicately creamy with a subtle tang from the yoghurt, it has a texture not unlike a baked New York cheesecake - smooth, light, and indulgent. Except it's totally egg-free.

My version stays true to the classic Bengali flavours, but with a twist. I’ve added a touch of orange zest to brighten the flavour, and rich, spiced orange syrup topping. It's made by reducing orange juice with cinnamon, clove, and star anise — the perfect finishing touch.

You can serve Bhapa Doi either warm or chilled - both ways are equally delicious.

The ingredients couldn’t be simpler:

1. Greek yoghurt - or strained plain yogurt
2. Condensed milk - adds sweetness while saving the time and effort of reducing milk and sugar from scratch.
3. Milk powder - replaces fresh milk. It helps thicken the yoghurt and prevents it from splitting during baking.

I absolutely love yoghurt-based desserts in the warmer months. I could happily eat bowlfuls of Greek yogurt shrikhand or devour Indian fusion cream horns!

How to make Bhapa Doi in oven

This is a quick and easy bhapa doi recipe, sometimes called instant bhapa doi because you do not have to stand by the stove for ages!

Here is the step by step method:

• In a big mixing bowl add the yogurt and condensed milk, mix well until it's nice and smooth.

• Then add in the milk powder, whisk using a balloon whisk. It should be fairly smooth after whisking.

• Pour yogurt mixture into the cast iron skillet, until ¾ of the way. Tip: If using ramekins, make sure they’re roughly the same size so they cook evenly. I like using shallow ramekins or skillets so the Bhapa Doi sets quicker and gets a gently golden top.
• Add orange zest (you can add directly into the mixture too before pouring it into the skillet)
• Place the filled ramekins or skillet in a big roasting tray and fill the tray with hot water to about ¾ of the way up the sides. Tip: The water bath helps the dessert bake evenly and prevents cracking or curdling. Be careful not to get water into the ramekins.

• Bake for 35-40 minutes or until yoghurt starts getting little golden on the sides. Mine took about 55 minutes on this occasion so it's important to keep an eye. Once it is baked, the mixture should be wobbly, neither firm or liquid/runny. If it is still runny, it needs longer cooking time. Times will vary based on the size of your container.
• Turn off the oven and let the yoghurt set overnight in the oven or remove and allow it to cool at room temperature. Overnight is better to develop flavour and texture.
• Once cooled, cover the skillet with tight foil and leave it to refrigerate for a minimum for 4-5 hours.

Spiced Orange Syrup - while the bhapa doi chills

• Place orange juice and spices into a saucepan. I like to use good quality fresh orange juice for better flavour. I find long life orange juice cartons taste bitter. Add some sugar if your juice isn't that sweet.
• Bring it to boil and let it simmer until the syrup gets thicker, it will take about 8-10 minutes. If you do not want your orange syrup to be strong, remove the whole spices from the syrup as it is simmering rather than leaving them in. You can also omit the whole spices entirely if you prefer.
• Set aside to cool completely.

• Just before serving arrange orange slices on top of the set yogurt, spoon spiced orange syrup on top and garnish with slivered almonds and pistachio nuts and edible flowers.

Other Yogurt Recipes

• Yogurt Sandwich
• Traditional Gujarati Kadhi
• Dahi Aloo
• Caramel Lassi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in December 2015.