This Aam Doi tasted very nice and flavorful and very much refreshing in summer days.
Bengali Aam Doi Or Bengali Mango Flavored Yogurt
Take the ripe mango and peel it. Now chop the mango into chunks and make mango puree by grinding the chunks in a food processor. Take the mango puree out of the food processor and pour into a bowl.
Now take a cheese cloth and pour the sour curd on the cheese cloth and tie and hang from your kitchen tap for 1 hour.
Now take the milk in a sauce pan and place on heat to boil the milk. Boil the milk till the quantity becomes 1/4 of the original amount.
But keep eye on the boiling milk and stirring constantly to prevent burning from the bottom. When the milk will come 1/4 of the original amount, turn off the heat and let the milk to cool down. The milk should cool down from hot to look warm.
If you are using Evaporated milk, you may skip this step. Just warm the Evaporated milk little bit before adding the milk with the curd.
Take an ovenproof bowl, add the hung curd into it. Spread the curd inside the bowl by using your hand.
Now add the look warm milk, condensed milk and mix them all together very gently. Make sure there should be no lumps. After mixing them, add the mango puree to the milk mixture and again mix them gently.
Now pre-heat the oven on 200F and place the Aam Doi mixture inside the pre-heated oven for 1 hour or until the yogurt sets.
When you fill the yogurt is settled , turn off the oven and let the yogurt inside the oven for overnight.
In the morning remove the Aam Doi from the oven and place inside the refrigerator for chilling.
Remove the "Aam Doi" just before serving your guests.
Aam Doi should be served at the end of a full course Indian Lunch menu. And it should be served chilled.