With families across the nation getting ready to celebrate Diwali, the Hindu festival of lights (4th – 9th November), Tesco has teamed up with acclaimed British-Indian chef Rohit Ghai, to help households rustle up the ultimate Diwali feasts from home.
Bhapa Doi is a popular sweet dish often making appearances at special occasions such as weddings and of course, Diwali.
“Bhapa doi is one of my all-time favourite Indian desserts. The combination of textures and seasonal fruit with a hint of rose flavour is bound to enchant your taste buds," says Rohit.
Ingredients
For the core dish:
250g Greek yogurt
50g double cream
250g condensed milk
1 tsp rose water
50g dry cranberries
For the berry chutney:
250g fresh or frozen mix berries
100g sugar
2 star anise
For garnishing:
50g fresh mixed berries
2 tbsp dry rose petals (optional)
Method
- Start off with the berry chutney. Combine all three chutney ingredients in a saucepan.
- Stir the mixture over a medium heat for approximately 15 – 20 minutes, until the berries turn soft and then mash with a fork to your desired consistency.
- Remove the star anise and blitz the mix with a blender to make a smooth paste. Take this opportunity to taste it and make sure it has that lovely tangy, sweet and sour taste. If you find it too sour add a little more sugar.
- To begin the Bhapa Doi, start off by adding the yoghurt, condensed milk, fresh cream, rose water and dry rose petals (optional) to a mixing bowl, stirring well until the ingredients merge and the mixture is smooth and creamy.
- Leave the mix aside for 3-4 hours to rest.
- Preheat the oven to 180°C and grab 6-8 small ramekins or silicon moulds to set out on the side.
- Strain the Bhapa Doi mix using a conical strainer or a sieve, then transfer into a small container and add dry cranberries. Stir this for a further few minutes, until you have an even texture.
- Pour the mix up to the rim of each ramekin, then carefully place into a deep baking tray and fill the tray with water until the ramekins are half-immersed. Creating a bain-marie (water bath) will ensure there is moisture in the oven and that the Bhapa Doi is not rubbery.
- Place the tray in the oven and bake for 20-25 minutes before removing and cooling on the side.
- Once cool, pop the ramekins in the fridge for a minimum of 2 hours before serving.
- Serve chilled with a spoonful of chutney, top with fresh berries and a sprinkling of the rose petals if using.