Aam Doi is nothing but a sweet yogurt/dahi and the yogurt fermentation process is slightly different from the regular yogurt. With summer season around, isn’t it the perfect time to post this recipe? Here is Aam Doi – the baked mango yogurt dessert, a variation of the mishti doi. Pavani posted Aam Doi is the first recipe of the Journey through cuisines marathon. I bookmarked it right away and tried it for Father’s Day. We had awesome Italian lunch outside and for dinner, I cooked M’s favorite thali (Sambhar, Rasam, Dry Curry, and Appalam) and for dessert, we had this Aam Doi.
The Beginning of Summer
We really enjoyed this dessert which is soft and solid on top and semi-solid at the bottom. This was pretty much like shrikand. Apparently, according to the astronomical calendar, yesterday was the first day of summer. So let’s celebrate the beginning of summer with this cool dessert. I pretty much followed Pavani’s recipe except for a couple of things. I included Elaichi powder and also used sugar and condensed milk combo. And I decorated with pomegranate instead of chopped nuts. As I had some leftover canned Alphonso mango puree, I used that. It was super sweet so I reduced the sugar quantity accordingly. Adjust the sweetness according to the mango. As I mentioned in the intro, it is a single serving dessert and you can need ramekins to prepare this dessert.
This is a perfect party and potluck dessert too as it can be prepared well ahead and easy to serve. All you have to do is mix all the ingredients together and bake it until set and let it chill and serve. Super easy huh? I had to bake for upto 40 minutes for it to set. But keep an eye on the dessert after 30 minutes. Insert the tooth pick and if it comes out clean, remove it from the oven if not bake for 5 more minutes and check again. Check it for every five minutes after 30 minutes until set.
Here is the super sweet, yummy and gorgeous Aam Doi.
Aam Doi Recipe
Ingredients:
Mango Puree – ½ cup Yogurt – ½ cup (I used greek yogurt) Basically we need thick hung yogurt. Evaporated Milk – ½ cup Sugar – 2 tbsps Condensed Milk – ¼ cup Cardamom Powder – ¼ tsp Saffron – few strands for each ramekins. Pomegranate or any fruits or nuts for decoration.
Prep-Work:
If using fresh mango, then puree the mango and talk about ½ cup of it. Also if you are using regular yogurt, strain it and remove the excess water. Pre-heat the oven to 350 degree F. Also fill the baking tray with 1 inch of water and place the ramekins inside the tray.
Steps:
Mix the puree, yogurt, evaporated milk, sugar, condensed milk and cardamom powder.
Taste it now and adjust the sweet according. (I kept on tasting at this point. It was so yum ;-) )
Pour this mixture equally in the ramekins and add a couple of saffron strands on top.
Now, bake this for about 35 to 40 minutes or until set. Basically, when you insert a toothpick in the center it should come out clean.
Now let it cool and refrigerate for about 3 to 4 hours.
That’s it. Aam Doi is ready. Decorate it with your favorite fruits and nuts and serve chilled.
Notes:
Adjust the sugar and condensed milk according to your preference. Sugar can be skipped and condensed milk alone can be used instead. Regular milk can be used instead of evaporated milk. Bake for unto 30 minutes and then check with the tooth pick. Insert the tooth pick and if it comes out clean, remove it from the oven if not bake for 5 more minutes and check again. It took me about 40 minutes.
📖 Recipe
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