Bengali Mishti Doi is a very traditional and authentic desert of Bengal. And my today’s recipe of Bhapa Mishti Aam Doi is a twisted version of that. Due to its unique delicacy, it is no more limited in Bengal but across whole India, people are enjoying it.
This dish is made of all the rich items. Fresh and sweet mango pulps, condensed milk, evaporated milk, fresh homemade curd, saffron and what not. The better the mango, the better the Mango yogurt. It tastes delicious, creamy, ready to melt in the mouth. And the fresh mango flavor makes it more irresistible.
Today, I am going to share the recipe of it. And if you are among those Bengalis, who stay in some non-Bengali place or out of India and you do not get the chance to eat Mishti Aam Doi, then from now you will not miss it further. You will be able to make it at your home anytime you will wish to. This is an awesome dessert item. Every time you will make it, your guests will be surprised and happy.
I don’t know about you but I am enjoying the summer season fully with mangoes. I have been eating various type of mangoes. In fact last weekends I have been to Malda. Those who know about Malda city in West Bengal, they must know that it’s very famous for its mango gardens. So, yes I have been to some of the gardens. 😀 They were too good. Such a beauty! When you enter there, you get to smell the heavenly flavor of mangoes and you get to see beautiful, ripe mangoes hanging from the tree. People are there working as labors and hunting those mangoes down. And, I bought lots of mangoes as well. So, I am eating Mango, living Mango these days.
So try this Mishti Aam Doi recipe. let me know if you will love it as much I do.
- 1 cup ripe mango pulp
- 1 cup fresh, strained, and thick yogurt
- 1 cup sweet condensed milk (milkmaid)
- 1 cup evaporated thick whole fat milk
- 4 tsp sugar
- Take ripe mangoes. Peel them off and cut into small pieces.
- Now take your evaporated milk. You can make evaporated milk at home too.
- Just take half litre milk and reduce it to 1 cup, putting in low flame with occasionally stirring.
- Add sugar and saffron to the milk and get your perfect evaporated milk ready for this recipe.
- Keep your fresh hung yogurt ready. Now take a blender. Add all of the ingredients.
- Blend them together very well. Now pour the mixture in your small ramekin bowls or Kullas.
- You can put it in a big bowl too. I have used Kullas here. Make sure they are oven friendly.
- Pre-heat your oven for 5 minutes in 350F temp. Now keep the Kullas on an ovenproof tray.
- Add water to the tray as you will need to cook your Mango yogurt in steam.
- Bake Mishti Doi for 30-45 minutes depending on your bowl size. My bowls took 45 minutes,
- Check your yogurt is set or not. Gently tap on the sides. Keep them in a fridge for 4-6 hours.
- Serve it chilled. You can decorate it with saffron strands and chopped Pista.