The mango season is almost over, but you can still enjoy one last special dessert. A plate of this costs ₹300 at restaurants, but you can make it at home for just ₹100. With mangoes, sour curd, and condensed milk, this no cook Aam Bhapa Doi is ready in 15 minutes and tastes so good your guests will keep coming back.
Let's make the end of the mango season a grand affair! You can easily make restaurant-style 'Aam Bhapa Doi' right at home. The markets are full of Himsagar and Langra mangoes, but the season is drawing to a close. And if you don't have a fantastic dessert to finish your meal, the whole feast feels incomplete. You might think of Rasgulla or Sandesh, but those are common. This time, try the signature dessert from fancy restaurants – 'Aam Bhapa Doi'. Trust me, making it is as easy as it gets.
*1. What makes this Aam Bhapa Doi so special?*
First, there's no fuss with gas stoves or ovens. You don't need a microwave either. Second, it uses only three main ingredients. And third, the taste? It's perfectly creamy and smooth, just like what you'd get in a restaurant. Garnish it with some mango chunks and chopped pistachios, and it will look like a 5-star dessert. Everyone, from your guests to the kids at home, will be licking their bowls clean.
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*2. What do you need? Budget: ₹100*
- *Ripe, sweet mangoes:* 2 large Himsagar or Langra mangoes. You'll need to extract the pulp, which should be about 1 cup.
- *Sour curd (yogurt):* 2 cups. The water must be drained. Using sweet curd won't give you the right taste.
- *Condensed milk:* 1 cup, or half of a 200g tin. This adds sweetness and creaminess.
- *For garnish:* A few mango cubes, chopped pistachios, and 2-3 strands of saffron.
ALSO READ: Mango Storage: Are They Spoiling Too Fast? Try These Simple Tricks!
*3. How to make it:*
*Step 1:* Tie the sour curd in a thin cloth and hang it for 2 hours to drain all the water. This is called 'hung curd', and it's the secret to a good bhapa doi. If there's water, the yogurt won't set properly.
*Step 2:* In a mixer, blend the mango pulp, hung curd, and condensed milk until you get a smooth paste. Make sure there are no lumps.
*Step 3:* Lightly grease a steel tiffin box or an aluminium bowl with some ghee. Pour the mixture into it. Cover it tightly with foil paper or a lid.
*Step 4:* Heat water in a pan or kadhai. Place a stand in the middle and put the bowl on it. Cover the pan and steam on medium heat for 20-25 minutes. If you don't want to use a gas stove, you can use a pressure cooker. Just add water and steam for 20 minutes without the whistle.
*Step 5:* Once it cools down, let it set in the fridge for 3 hours. Take it out, use a knife to cut slices, and serve with mango cubes and pistachios on top.
*4. Three pro-tips for the perfect result*
*Tip 1:* If the mangoes are sour, the bhapa doi might curdle. So, always use sweet, ripe mangoes. Himsagar is the best choice.
*Tip 2:* If the lid of the bowl isn't tight while steaming, water will get inside. Use a double layer of foil to be safe.
*Tip 3:* Over-steaming will make the yogurt hard. After 20 minutes, insert a toothpick to check. If it comes out clean, take it off the heat.
ALSO READ: Mango Ice Cream: Skip the Splurge, Whip Up Creamy Dessert at Home!
*5. How to store it?*
It will stay fresh in an airtight container in the fridge for 3 days. However, it tastes best the day after you make it because the mango flavour sets in completely by then.
*Final words:*
In this heat, there's no better dessert to cool you down after a heavy meal. And the mango season comes only once a year. So, don't wait! Make this today. You'll save on restaurant bills and earn the 'Best Chef' title from your family.
*Note:* People with diabetes should use a sugar-free alternative for condensed milk and eat it in moderation.
