Yoghurt Pudding

Yoghurt Pudding


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Simple, healthy and delicious. This pudding is an all time favourite in Bengali Indian homes. The original yoghurt pudding (bhappa doi) is a steamed version, but it comes out equally well in the oven. You can add different flavours to it as well (saffron, cardamom or mango flavours work very well, strawberry works well too).


Serves: 6 

  • 475g natural yoghurt
  • 350g light condensed milk
  • 2 pods cardamom, crushed

Preparation:20min  ›  Cook:15min  ›  Extra time:1hour cooling  ›  Ready in:1hour35min 

  1. Preheat the oven to 170 degrees C. Line a round cake tin with baking paper.
  2. Combine all of the ingredients into a mixing bowl and stir well. Pour into the prepared baking tin. Cover the tin lightly with aluminium foil.
  3. Bake in a preheated oven for 15 minutes. Remove from the oven and allow to cool fully in the tin. Carefully transfer the pudding to a serving plate and chill in the fridge for 1 hour. Serve cold.

Other Flavours:

To add saffron flavour add a few strands of saffron to your yoghurt mix. To add mango flavour add 2 tablespoons of ripe mango purée to your yoghurt mix


Greek yoghurt or low fat natural yoghurt works well too.

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