June 21, 2012

Aam Doi

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:


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

  1. Pre-heat the oven to 130 degree C.
  2. Beat the curd in a smooth paste so that no lump can be seen.
  3. Add all the other ingredients except the pistachio and blend together nicely.
  4. 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.
  5. 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, dont add mango and do the rest.