BM# 63: Journey through the Cuisines
Week 1: Bengali Cuisine
Day 1: A for Aam Doi – Bengali Mango-Yogurt Dessert
I am going to post recipes from 4 states (1 state/ week) and the first state is ‘West Bengal‘. Bengali cuisine is so vast and elaborate. I think of Bengalis as true foodies because food is part of their culture and their identity. Here’s a lovely post by Ishitaunplugged about Bengali’s passion for food.
Mango puree is whisked with yogurt, evaporated milk, condensed milk and then baked off until set. It is then chilled before serving. I used canned mango puree because mangoes were not in the stores when I made this couple of months ago. But if you have fresh mangoes, peel, puree and use that instead.
This is such a creamy and delicious dessert. I was surprised that my picky 8 year old loved it too. I’ll be making this often this summer for sure.
Recipe from Sandeepa’s Bong Mom’s Cookbook:
- ½ cup Mango Puree (made from fresh mangoes or canned mango puree)
- ½ cup Condensed Milk
- ½ cup Milk Evaporated (I used 2%)
- ½ cup Greek Yogurt (I used 2%)**
- Pistachios As needed , thinly sliced
- Strands Saffron Few
- Preheat oven to 350°F. Keep 4 6~8oz. ramekins ready. Also keep a baking pan filled with about 1" water ready.
- In a mixing bowl, combine mango puree, condensed milk, evaporated milk and Greek yogurt. Whisk until well combined.
- Taste and add more mango puree or condensed milk as needed.
- Divide the mixture evenly among the ramekins. Sprinkle few saffron strands on each. Place them in the baking pan with water and carefully place it in the oven.
- Bake for 30~35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Then transfer to the refrigerator and chill for at least 4 hours or overnight. Serve cold garnished with pistachios.
** If using regular yogurt, strain it with cheese cloth for a few hours in the fridge to remove excess liquid.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
Absolutely love the texture of the Aam Doi and it is such a perfect recipe to begin the summer months. Looking forward to your rest of the cuisines 🙂
Beautiful clicks pavsni and yummy start to the BM. It’s going to rain bengali delicacies for week 1. Such a creamy and rich dessert.
Godd choice of four regions Pavani. Aam doi evenI wanted to make this for A. here I have to wait for sweet ripe mangoes for a while so dropped the idea looks so tempting nice color…
I made misthi doi sometime ago and we loved. Addition of mango must have enhanced the flavor of this sweet. Looking forward to your recipes from 4 different states.
That’s a fabulous start Pavani and your choice is wonderful as well. I know it must have been so tough with the regions being different for certain letters..can’t wait to see…your Aam doi looks so beautiful…btw can milk powder be used for evaporated milk?
…. And we are ALL gonna be drooling over ur pics once more Pavani :)) a sweet start to an exciting month ! Aam doi looks perfect 😊😊
Looks like quite a few of you girls have chosen Bengali cuisine.It is a treat to visually savor those dishes for me as I love Bengali cuisine. Your pics are awesome Pavanai and a nice choice for letter A.
That surely is a beautiful pudding, it looks perfectly made and looks so so tempting. We have more bloggers who have picked this cuisine, I must say I am impressed by the way we all think ..we will have our own treasure.
Aam doi looks so tempting and mouth watering.Very nice choice to start the journey.Looking forward to see your different states and delicious food.
Hi, this looks so great, delicious and easy to make. Instead of baking in individual ramekins, can this be made in a big bowl and scooped out for serving?
I have tried mishti doi once and loved it so much. Addition of mango purée should make it even tastier. Love your snaps..
Bookmarked. The moment I get mangoes here, I am going to try this for sure. Sounds delicious. Anything for mango..
What a great start with a delicious sweet Pavani… Looking forward for more delicious dishes:)
Those pics are looking lovely. Interesting dessert and apt for the upcoming summers. Looking forward to all the bengali cuisines..
Wow, just cant take my eyes from those beautiful aam doi, how prefect they are.. Such an incredible dessert Pavani, am in love with your clicks. 4 states for 4 weeks, well done and keep rocking.
The clicks in this post Pavani, I am in love with them. Have been scrolling up and down to take a closer look at them! Awesome recipe. Perfect start to the Marathon and perfect dish to make while mangoes are around 🙂
What a lovely start!We enjoy both misthi doi and amrakhand and am sure will love this dessert too. Looking forward to your other Bengals delicacies this week.
A fantastic start to the mega marathon, Pavani. I am just drooling over the pictures. Looking forward to all the dishes in this edition.
yummy platter. Beautifully placed.. What a great start for this season Pavani.
Nice choice of themes and looking forward to Bengali recipes for a week.Aam doi sounds interesting and love the color of it.
this is one beautiful dish to kick start this month long marathon, as always your dishes look beautiful and inviting….this one will be the first dish i make with mangoes when we start getting the regular supply this year, and nice choice of theme
love the texture – I would love to try it – HINT HINT next time we meet up 🙂
love the texture – I would love to try it – HINT HINT next time we meet up 🙂
Beautiful clicks. This is a definite for bookmarked recipes on my blog:)
I haven’t tried the mango version but I have made the basic mishti doi. I followed the countertop method.