Doodh Keri is a absolutely delicious milk based dessert with the flavor of mangoes . It is not only flavored but even has chunks of mango pieces .
Last month we started a A to Z series as our regular BM theme . For January the alphabets were ABC , so continuing we have D,E and F for February . The A to Z has to have a theme and I have picked Pick one state and make Three . Last month I cooked from Punjab , this month it’s Gujarat .
Gujarati’s are very fond of mangoes and start eating them as soon as the mangoes hit the market not bothering how expensive it is . They need their Keri no Ras or Aam Ras at least once a day , but continue eating it in other forms throughout the day . They love it in their Fajeto , the mango curry . Mango Shrikhand is yet another favourite with them .
For today I have Doodh Keri which is yet another mango preparation which they love . Doodh Keri is nothing but a simple vanilla custard where mango pulp as well as mango chunks both are used, leaving behind a soft , smooth silky desert which tastes absolutely awesome . Divine and comforting . A hint of cardamom powder takes it to another level .
The key to a good Doodh Keri is the smooth texture of both custard and mangoes . Custard should be stirred continuously so that it does not form any lumps . Mangoes should be pureed and then sieved for adding the purée .The variety of the mango also makes lot of difference in taste . I have used Kesar Mango , which is one of the sweetest and flavorful mangoes . You can easily rank it next to Alphanzo . I did not have fresh mango , so used frozen , the taste was as good as the fresh ones . So go ahead and try this dessert , I assure you , it will be loved by all .
Recipe Source : Tarla Dalal
Doodh Keri
Ingredients
2 cups mango pieces
1/2 cup mango puree
21/2 cups milk
1 1/2 tbsp vanilla custard powder
21/2 tbsp sugar
1/4 tsp cardamom powder
Method
Combine cold milk , custard powder , sugar and cardamom powder in a thick bottomed pan .
Cook the mixture stirring continuously using a whisk .
In just about five minutes , it will become thick .
Remove from fire and cool again stirring continuously so that skin is not formed .
Add mango purée and mango cubes .
Chill and serve .
Here are some more Mango Desserts –
Check the new series we are doing.
A – Z Pick One Indian State and Make Three Dishes
Punjab
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
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Ingredients
- 2 cups mango pieces
- 1/2 cup mango puree
- 21/2 cups milk
- 1 1/2 tbsp vanilla custard powder
- 21/2 tbsp sugar
- 1/4 tsp cardamom powder
Ingredients
|
|
Instructions
- Combine cold milk , custard powder , sugar and cardamom powder in a thick bottomed pan .
- Cook the mixture stirring continuously using a whisk .
- In just about five minutes , it will become thick .
- Remove from fire and cool again stirring continuously so that skin is not formed .
- Add mango purée and mango cubes .
- Chill and serve .
Recipe Notes
Nice Post! I am really impressed with your efforts and really pleased to visit this post.
This is such a delicious looking dessert, and so simple! I am wondering how it used to be made in the past, when there was no custard powder… I must make this when mangoes come into season…
Such an interesting dessert Vaishali. Love your presentation as always.
Can I use frozen chunks and puree and thaw it to make this!
Yes , sure you can !
Definitely a sinful dessert. I shall try it out as soon as I get frozen mango. Bookmarked.
Mango puree in a custard sounds very yummy. Never thought of adding fruit puree in a custard recipe.
That’s a delicious dessert and not too time consuming to make too! I will definitely try this soon!