Thandai Baked Yogurt is an Indian dessert that is easy to make, creamy and a flavourful indulgence. You require 2 main ingredients – plain thick yogurt and sweetened condensed milk. Different spices or flavours are used to make this basic baked yogurt different every time. Also known as Bhapa Doi, it is a popular dessert in West Bengal. Bhapa Doi can be steamed or baked. I have chosen to bake it. I sometimes serve it with fruit sauce, fresh fruit or nuts on top.
What Is Thandai?
Actually thandai is a popular cooling milk based drink that is generally prepared during the Holi Festival. Thandai is a mixture of spices, nut, seeds that makes the drink unique. Some make a paste of the spices, seeds and nuts and then strain the liquid using a cheesecloth. I prefer to make the powdered version. This way I can add it to different desserts or bakes like cookies, kulfi, cakes, mousse, etc. I love thandai flavour and therefore decided to make Thandai Baked Yogurt for the last Holi celebrations. And the family loved it.
Are Bhapa Doi And Mishti Doi The Same?
Both are popular Bengali desserts that are made using yogurt. However, they are quite different in taste and preparation. As mentioned above, Bhapa Doi is sweetened thick yogurt which is either baked or steamed.
Mishti Doi on the other hand is where boiled is boiled till it reduces and becomes a bit thick. When it is warm a bit of yogurt and palm jaggery are added. Usually made in clay pots so that it soaks any extra water. This allowed to rest in a warm place for 5-6 hours or overnight till it sets.
Sharing Thandai Baked Yogurt Recipe With 2024 Alphabet Challenge Group
We’ve already reached the letter Y and what a fun journey it has been. Luckily I had a recipe with Y ready in my draft. Should have been posted in March but didn’t get round to it. Y is for yogurt, umm yogurt and yogurt. When it comes to Y yogurt always comes up for me as the first option. It is because of my love for yogurt I can never think of a vegan diet. No, sorry to say but vegan yogurt is not true yogurt! Y is for yam which I like. Yeast is another option or yellow moong dal, yellow cornmeal,yardlong beans, yolk, yucca, etc. And there are quite a few dishes beginning with Y when it comes to the Greek, Chinese and Japanese cuisines.
Some Recipes With Y On My Blog
DAHI BAINGAN | EGGPLANT IN SPICY YOGURT
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Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.
Lemon Yogurt Cake - Eggless is so easy to make, moist with a soft crumb and refreshingly delicious. Slightly tangy, the addition of black poppy seeds adds a delightful texture to the overall flavour.
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Enjoy gluten free, cheesy, soft and crunchy South American bread Yuca de Pan with your tea, coffee or hot chocolate. Made from yuca/cassava flour and soft cheese.
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Amaranth Paratha is gluten free, vegan, soft, tasty and healthy flatbread. Pretty easy to make, it is a good way to include amaranth in your diet. Known as rajgira paratha in Hindi, these parathas can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi, etc.
Beetroot Tomato Soup is a comforting, easy to make and healthy soup. With some warm spices, it is perfect for the cold season. With the weather so unpredictable at the moment, snow, rain, wind chills, storms, etc soups are so comforting and definitely warm up the body and soul.
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Egg Pulao is a one pot, delicious, filling pilaf dish that is made with long grain rice, eggs and spices. It is a versatile recipe as one can choose to add vegetables and spices of their choice. We enjoy egg pulao as a meal on its own with some raita and papad on the side. However you can easily serve it with any curry your choice.
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Iceberg Wedge Salad is a delicious, healthy way to enjoy crisp and crunchy lettuce. The classic wedge salad has a topping of bacon crumbles, onion and tomatoes with a generous drizzle of blue cheese dressing. My version of the Iceberg Wedge Salad is different- a vegetarian one.
Jeera Bhaat | Jeera Rice is full of flavour, aromatic, easy to make, fluffy rice. It is usually served with dals or curries. Rice in Gujarati or Maharashtrian language is called Bhaat, while in Hindi it is chawal. Jeera is cumin, and thus a generous amount of cumin seeds are added along with other spices to make this popular rice dish.
Khamang Kakdi is an easy, delicious, cooling and refreshing Maharashtrian style cucumber salad or side dish. It is generally served as part of a thali meal. Also known as Kakdi Koshimbir, just a few ingredients put together results in a healthy and tasty side dish. Personally, I enjoy a whole bowlful of it on its own as a snack or light lunch. Khamang in Marathi means delicious, tasty and well balanced. Which undoubtedly this salad recipe is. Kakdi is cucumber.
Mediterranean Lentil Salad is a refreshingly delicious, protein rich, hearty salad that can be enjoyed as a light lunch. Perfect as a vegetarian meal, with summer round the corner, these are the kind of meals that are easy to prepare. Enjoy it as a garden party or picnic salad. Did you know that lentils are a good source of protein? One cup of cooked lentils provides 17.9g of protein.
Quick Tawa Naan Recipe, comes in handy when you don't want to wait for the dough to ferment, don't want to switch the oven one and best part is that they turn out soft and delicious. This quick naan recipe uses baking agents and yogurt.
Whole Orange Cake is a light, moist, gluten free cake bursting with flavour of orange. Whole oranges, including the rind are used to make this unique and impressive cake.
Palak Paneer Paratha is a popular breakfast or lunch box flatbread that is filled with paneer, making it protein rich. I prefer using the no cook filling and add fresh spinach puree to the dough to make it more appealing for the kids.
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Schezwan Sauce is a popular flavourful, hot and spicy sauce that is used mostly for Indo Chinese Dishes. It is a combination of both the Indian and Chinese flavours. Schezwan Sauce is readily available in all the stores but I like to make my own. Firstly, I can control the spice level and secondly because it is free from chemical preservatives and artificial flavours.
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Yogurt should be plain and thick. Watery yogurt will not give the baked yogurt a lovely melt in the mouth kind of creamy texture. I like to use Greek yogurt whenever available. However, if you don’t get Greek Yogurt then take normal yogurt and remove the whey(water). Drape a cheese cloth or a thin cotton cloth in a colander. Put the yogurt in the cloth. Cover with the overlapping cloth. Put some weight over the cloth so that it presses the yogurt down. That way the water will drain out faster. Remember to put the colander in a plate so it catches the water and doesn’t make your counter dirty. Remove the yogurt from the cloth once it becomes thick.
Sweetened Condensed Milk
Use any good quality condensed milk. You will need to measure out 200ml.
Thandai Spice Mixture
I like to make mine at home. The recipe link is here. You can buy it ready made but I find that it is too sweet as they add sugar when making it. It is generally available in the Indian Stores in the powder form or as a concentrate. You can replace thandai spice mixture with vanilla, cinnamon powder, cardamom powder, lemon or orange zest, etc Add any flavour of your choice.
Optional Ingredients
Enjoy the baked yogurt on its own or add some fresh fruit, fruit sauce or compote or nuts. I added homemade mango coulis. For that you will need ripe mango, water, a bit of sugar and I couldn’t resist adding saffron.
Thandai Baked Yogurt is an Indian dessert that is easy to make, creamy and a flavourful indulgence. You require 2 main ingredients - plain thick yogurt and sweetened condensed milk. Different spices or flavours are used to make this basic baked yogurt different every time. Also known as Bhapa Doi, it is a popular dessert in West Bengal. Bhapa Doi can be steamed or baked. I have chosen to bake it. I sometimes serve it with fruit sauce, fresh fruit or nuts on top.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
CHILLING TIME 3 hourshours
Total Time 3 hourshours25 minutesminutes
Servings 4
Author mayurisjikoni
Ingredients
FOR THE THANDAI BAKED YOGURT
400mlthick yogurt, preferably Greek Yogurtplain
200mlsweetened condensed milk
¼cupthandai masala powder
somerose petalsoptional
FOR THE MANGO COULIS
½-¾cupripe mangochopped
¼cupwater
2tbspsugaror less
pinchsaffron
Instructions
PREPARATION OF THANDAI BAKED YOGURT
Preheat the oven to 160℃.
Keep 4 ramekin bowls ready in an oven proof baking dish. Take a deep dish as we will be adding water.
Take a large jug or pan from which you can pour easily.
Add the yogurt and whisk it till it becomes smooth.
Add the Thandai Spice Mixture. Mix it well.
Add the sweetened condensed milk. Mix it well.
Divide the yogurt mixture between the 4 ramekin bowls. I have used the 8oz ones. If your ramekin bowls are smaller then you may need more than 4.
Don't fill them right till the top.
Pour normal tap water in the baking dish till it is about quarter way up to the ramekin bowls.
Cover the baking tray with some aluminum foil.
Bake the yogurt in the preheated oven for 15 minutes.
PREPARATION OF MANGO COULIS
Mix the peeled and chopped mango, sugar and water in a pan.
Cover the pan and allow it to cook over low to medium heat till the mango becomes soft.
Add a pinch of saffron.
Puree the mango mixture to a smooth or coarse consistency.
Allow it to cool down completely.
GET BACK TO THE BAKED YOGURT
After 15 minutes remove the tray from the oven.
Take take foil off. Shake one of the baked yogurt gently. It should jiggle a bit.
Switch the oven off.
Put the tray with the baked yogurt in the switched off oven without the foil.
Leave the oven door open. Allow the baked yogurt to rest for 10 minutes.
After 10 minutes, remove from the oven.
Cover each ramekin bowl with some cling film or a lid.
Chill the thandai baked yogurt in the fridge for 2-3 hours or overnight.
I prefer to allow it to chill overnight.
Add the mango coulis on top and serve.
Alternately, serve it on its own or with fresh fruits, nuts or fruit coulis of your choice.
Notes
Don't over bake the yogurt as it will result in a dry texture.
Make sure you remove excess water or whey from the yogurt.
Don't use sour yogurt.
Add any flavour of your choice.
If you don't have ramekin bowls, use any ovenproof bowls.
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If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
