Steamed Mango & Saffron Yoghurt/ Bhapa Aam Doi

A easy four ingredient, popular traditional Bengali dessert, a delicious medley of mangoes and Yoghurt steamed to perfection.

Last week I was in Bangalore for a baking workshop and missed the Bloghop. Missing the Bloghop post is not something I like as I look forward to the Foodie Monday Bloghops. But I love my sudden Bangalore trips too as I get to meet my sister and her family and with Mom and dad there it becomes a full fledged vacation and a good break for me.

This time I did a whip cream sharp edges workshop with the multitalented young home baker Jeyadra VijaySelvan. She taught us the techniques of torting, layering, filling and frosting a cake and how to get sharp edges in your cakes with whipped cream. It was a bucket list workshop for me and I enjoyed every bit of it . We made beautiful pastel shades Vanilla cream cakes with chocolate shards as decorations on them.The yellow coloured tall cake in the picture below was dressed by me.

With the summers in their peak in Goa the markets are overflowing with mangoes, a quintessential summer fruit in every Indian household. And I am sure we all make different dishes with mangoes except eating them as it is!😀 This time the 141 st Foodie Monday Bloghop theme being Yoghurt I decided to make this smooth, creamy, delectable dessert bursting with the flavour of mangoes…..the traditional Bengali treasured dessert Bhapa Aam Doi or steamed Mango Yoghurt or Mangoes, Yoghurt  and condensed milk with saffron mixed together and steamed to perfection and garnished with pistachios and nuts.

Steamed Mango & Saffron Yoghurt/ Bhapa Aam Doi

Print Recipe

A easy four ingredient, popular traditional Bengali dessert, a delicious medley of mangoes and Yoghurt steamed to perfection.

• Coursedessert
• Cuisinebengali, indian

Servings	Prep Time
4 People	5 Minutes

Cook Time	Passive Time
20 Minutes	2 Hours

Servings Prep Time 4 People 5 Minutes

Cook Time Passive Time 20 Minutes 2 Hours

Steamed Mango & Saffron Yoghurt/ Bhapa Aam Doi Print Recipe A easy four ingredient, popular traditional Bengali dessert, a delicious medley of mangoes and Yoghurt steamed to perfection. Coursedessert Cuisinebengali, indian Servings Prep Time 4 People 5 Minutes Cook Time Passive Time 20 Minutes 2 Hours Servings Prep Time 4 People 5 Minutes Cook Time Passive Time 20 Minutes 2 Hours

Ingredients

• 1 Cup Hung Yoghurt Or Greek Yoghurt
• 3/4 Cup Mango Purée
• 300 Gms Sweet Condensed Milk
• 1/4 Cup milk
• A Few strands saffron
• 8-10 Pieces pistachios Sliced

Servings: People

Instructions

1. Soak the saffron strands in the 1/4 th cup warm milk and keep aside till cooled.
2. In a blender blend the thick Yoghurt and the mango Puree till no lumps are present.
3. Add the condensed milk and the saffron flavoured milk to the jar and blend till well incorporated.
4. Pour into a bowl or individual ramekins , cover each one of them with aluminum foil and steam in the steamer for 15- 20 minutes.
5. Allow them to come to room temperature before you garnish with sliced pistachios and saffron. Chill in the fridge for 2-3 hours before serving.

Recipe Notes

• Remember not to over cook it otherwise the mixture turns into a curdled mess.
• Start keeping an eye on the Yoghurt after 15 minutes whether it's being steamed or baked.
• Insert a knife and if it comes out clean then it's done.
• If you do not get Greek Yoghurt, take home made Yoghurt, strain and hang in a cheesecloth for 3-4 hours to get thick  creamy Yoghurt.

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Can this dessert be made in a Pressure Cooker?

Yes, it can be! Place the mixture in a bowl, heat the pressure cooker, add an inch of water to the main vessel, place a iron stand and place the bowl on it, cover the bowl with an aluminum foil and steam the Yoghurt without the whistle for 15- 20 minutes on low medium flame.Let it cool and chill for 2-3 hours before serving.

Can this dessert be baked in an oven?

Yes, why not! Pour the mixture in small ramekins or a big bowl till its 3/4 th full, fill a baking  tray with water till halfway, place the ramekins carefully inside the water making sure water does not enter the ramekins , bake the Yoghurt at 180 deg C in a preheated oven for 20- 25 minutes or till set. Insert a knife and if it comes out clean then it’s done. Let it cool and chill for 2-3 hours before serving.

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