Start the day before. The chilling alone is 4 hr, against 35 min of actual work.
Allergens in Aam Doi: milk.
Ingredients
Quantities for 6.
- 500g, hung 2 hours Yogurt
- 400g, ripe, pureed Mangoripe and sweet, despite the ingredient name
- 150g Condensed Milk
- 2 tbsp Sugaroptional
- 3 pods, seeds ground Cardamom
Cookware
steamer
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use a sweet, fibreless mango and pass the puree through a sieve. Fibres ruin the texture.
- The mango carries a lot of water, so the yogurt has to be hung longer than for plain bhapa doi.
Method
- Hang the yogurt 2 hours until quite firm.
- Puree the mango and pass it through a sieve.
- Whisk the yogurt with the condensed milk, cardamom and mango puree until even.
- Pour into a dish, cover with foil and steam 20 minutes until just set at the edges.
- Cool and refrigerate 4 hours before serving.It sets in the fridge, not in the steamer. Do not overcook it looking for firmness.
Storage
Keeps 2 days refrigerated. Fresh mango shortens its life compared with plain mishti doi, so eat it sooner.
Nutrition Medium estimate
One serving of Aam Doi (180 g) is about 190 calories, or 106 calories per 100 g.
Low protein: 5 g a serving, 11% of the calories
| Per serving180 g | Per 100 g | |
|---|---|---|
| Calories | 190 kcal | 106 kcal |
| Protein | 5.4 g | 3 g |
| Carbohydrate | 32.5 g | 18 g |
| of which sugars | 31.6 g | 18 g |
| Fibre | 1.1 g | 1 g |
| Fat | 5.1 g | 3 g |
| of which saturated | 3.2 g | 2 g |
| of which unsaturated | 1.6 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.