Mango,
the king of the seasonal fruits during summer is also one of my favorites. And
the best part of it, Raw or ripe, it furnishes well one's creativity in
culinary to experiment in vast ranges of different dishes. In Bengali cuisine
mango is not only used in the sweets or desserts but in the main courses too,
as raw mangos are used in Daal, fish etc. My recent visit to some eminent
swanky Bengali Cuisine Restaurants in Kolkata, enamored my attention to the
dessert section. Aam Doi (Mango Flavoured Sweet Yoghurt) is mostly common in the dessert sections during this
searing summer. I often make Mishti Doi (Sweet Yoghurt) at home but never tried
Aam Doi. So this time I tried my hand to experiment Aam Doi in my kitchen. And
no need to say, everybody in my family savoured it in no time. Of course on the
same run, I would like to refer Bong Mom' s CookBook where she gave a nice
recipe of Aam Doi. Following is the recipe, how I made it:
Ingredients:
Mango - 1
(medium sized, I made a pulp out of it.)
Thick
curd - 1 cup (I used Amul's Masti doi)
Condensed
Milk - 1 can (400g pack)
Pistachio
- for garnishing
Method:
Pre-heat the oven to 130 degree C.
Beat the
curd in a smooth paste so that no lump can be seen.
Add all the
other ingredients except the pistachio and blend together nicely.
Take
ramekins or an oven proof bowl. Pour the mixture in it and bake it for 10
-25mnts. If you are using ramekins it will take 10-15 mnts. If you are
using a single bowl for the given measurement it will take 20-25mnts. Pls
keep on checking pricking a toothpick until it comes out smooth.
Take out
from the oven cool it. Then refrigerate for an hour and serve with
garnished pistachio.
Note:
If you want to make Mishti Doi at home, don’t add mango and do the rest.
