Doi can be made with ripe mangoes too. Eating doi in this heat brings instant relief, and you can easily make this one at home. Once you taste it, the flavour will stay with you. Here is how to make mango doi.

• Mango pulp, 1 cup
• Hung (drained) curd, three-quarters of a cup
• Liquid milk, 1.5 litres
• Milk powder, a quarter cup
• Sugar, a quarter cup, plus 2 tablespoons for the caramel

First boil the milk until it thickens. Then add the milk powder and sugar, boil a little longer and take it off the heat. Make a caramel with 2 tablespoons of sugar in a wide pan and mix the caramel into the milk.

While the milk is still lukewarm, mix in the mango pulp and the hung sour curd well. Pour the mango mixture into the pot you will set the doi in. Doi sets well in a clay pot.

Preheat the oven to 250 degrees for 10 minutes. Then switch the oven off, wrap the bowl of doi in a thick towel and leave it in the warm oven for seven to eight hours at a stretch.

Once the doi has set, take it out of the oven and keep it in the fridge for another two to three hours. Your mouth-watering mango doi is ready.

Source: Jagonews24. First published in Bengali on The Agro News.