Bhajababu is walking in the market with a bag. The market is very busy. In Chad, Himsagar-langra fragrance. If not a little mango at the end of this season, what else is left in this life? Bhajababu thinks so. So, he bought a bag full of mangoes and returned home. And go back! Bhajababu did not get a single mango. Instead, Ginni cooked ‘am bhapa dai’ with mango. And that royal dessert stuck in Bhajababu’s mouth. This restaurant’s signature dish is as simple to make as it is affordable. From small members to guests, everyone will eat cheteput if they get this position at the end. Bhajababu now has only one question, how did Ginny cook this ‘Mango Vapa Dai’? Do you want to know too? See at a glance.

Necessary ingredients

Sweet Ripe Mango (Himsagar or Langra): 2 large size (1 cup pulp)
Drained sour yogurt: 2 cups
Condensed milk: 1 cup or 200 grams (half of a can)
For Garnish: Small pieces of mango, chopped pistachios and a pinch of saffron

prepared method
First step: Tie the sour curd in a thin cotton cloth and hang it for a couple of hours. It is very important that the curd water drains completely. This ‘hung card’ is the real secret to perfect steamed curd.

Second step: In a mixer jar, combine watered curd, mango pulp and condensed milk. Now blend very well to make a smooth mixture. Make sure that there is no lag in the mixture.

Third step: Grease a steel tiffin box or aluminum bowl with little ghee. It will not stick to the bottom of the sweet. Now pour the mango mixture in that bowl.

Step Four: Cover the mouth of the bowl very tightly with foil paper or a lid. Now heat water in a pan and place a stand in the middle. Place the bowl over it and cover it. Let it steam for 20-25 minutes on medium heat. If there is no gas, adding a little water to the pressure cooker and keeping it without CT for 20 minutes will work.

Fifth Step: Remove from the pan and let the mixture cool completely. Then refrigerate for at least 3 hours to set. Remove from the fridge and cut into barfi shapes with a sharp knife. Top with mango cubes, chopped pistachios and saffron and serve chilled.

Some important tips
১) May the mangoes be sweet and ripe. If the mangoes are sour, the curd will burst and become watery during steaming.

২) Keep the lid of the bowl tight while steaming. If necessary, use double foil paper to prevent steam from entering.

৩) Do not steam for too long. Check after 20 minutes by inserting a toothpick. When the stick comes out clean, you will know that the steamed curd is ready.

৪) This sweet is good for 3 days if kept in an airtight box in the fridge. However, it tastes best the day after it is made. Make this magic dessert in the kitchen today before the end of mango season.