Baked yoghurt with Indian mango from The Guardian Feast Supplement, April 27, 2019 (page 17) by Tamal Ray

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Notes about this recipe

  • Foodycat on September 05, 2023

    Pretty sure the recipe means sweetened condensed milk, not evaporated milk from the comments. I had 110g condensed coconut milk leftover from something else, so I just used that, as my preference is for slightly less-sweet anyway. That may have contributed to it not setting as firmly as I expected in the time, so I just left them in the switched off oven to finish cooking as the oven cooled gradually. Very successful - really fragrant (I used tinned Alphonso mango puree) and velvety and just the right level of sweetness. I have made bhapa doi many times, but I think this slightly more elaborate version is going to be my go-to in future.

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