Aam Doi – Mango flavoured baked sweet yoghurt

 

Misti doi or sweet yoghurt is one of the famous dessert from Bengol. A bengoli meal is totally incomplete without misti doi.It is Beautiful and simple to look at , but tastes out of the world. It’s rich tastes invites all people to taste it. misti doi is usually prepared of full fat milk , curd and sugar. It is  settled in earthen pots, which takes overnight to set completely.

But nowadays people stared baking misti doi, which is a quick way to have misti doi. Now-a-days misti doi is easily available in bengoli sweet shop throughout the India.  Misti doi is also available in packaged form  in any departmental store.

 

 

But still few people like the traditional way. Few people leave the misti doi in earthen pots for overnight, so that it soak up all the loose water and leaves the rich and sweetness to devour. The aroma after settling down  is very soothing and fresh.

 

 

Aam doi or mango curd is the sweetened curd which carries the flavor of mango. It is  another  variation of misti doi.  Fresh mango puree is added with the basic misti doi recipe. Mango puree, Greek yoghurt and evaporate milk are whisked together , then baked until set. It can be baked in earthen pots, but I used  ramekins. Though its tastes best when they  are baked in earthen pots.

 

 

Evaporate milk is the basic ingredient of this dish, but somehow it is not available in all parts of India. Evaporate milk can be easily prepared at home. Just  reduce the milk to half and use it as required. Even I was also looking for the substitute for long time.. But here I am sharing  another method, by which you can prepare misti doi without adding any evaporate milk and reduced milk.

 

 

 

INGREDIENTS ::

  • Hung curd/ Greek yoghurt – 1 cup
  • Mango puree – ¾ th cup
  • Condensed milk – ½ cup
  • Skimmed milk powder – 6 tbsp
  • Cardamom  – 4 pods
  • Water – 1/4th cup

 

 

 

METHOD OF PREPRATION ::

  • To make hung curd, pour 2 cups of yoghurt in a muslin cloth, bring the edges together, tie the cloth tightly, hang it for 2-3 hours. Let the whey drained completely.

 

  • Preheat the oven at 170’c.

 

  • Mix skimmed milk powder with the Luke warm water and make a lumps free solution.

 

  • Make Powder of cardamom seeds and set aside.

 

  • Combine hung curd, mango puree, condensed milk, powdered cardamom and skimmed milk solution in a mixing bowl.

 

  • Whisk all the ingredients until smooth and well combined.

 

  • Pour into individual earthen pots/ ramekins.

 

  • Place the ramekins in a oven proof trey and fill water  so it reaches half way up the ramekins sides.

 

  • Bake them for 25-30 minutes until top is completely set.

 

  • Let it come to room tempeture then chill for 3 -4 hour.

Enjoy !!

 

 

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