I am off to the USA tonight – for 3 weeks. My daughter, backbone and sounding board, graduates in a few days. Life has come on a full turn for us very very proud parents. From a broken toothed sweet child, we see an independent, perfect-toothed young lady in her graduation gown, entering a brand new phase of life. I will put on a few pounds of pride weight on the 28th of May 2016!! Congratulations Kanak Somani. We love you!
Kanak loves this dish, and much as I would love to take some mangoes to USA, and make it for her, I have no intention to get delayed meeting my babies (the son meets us too!) because of food and customs issues!!
mango milk – aka aam doodh
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Are you overdosed with Mango yet?? C’mon – it’s such a limited season. How can I refrain from posting these recipes? But this is the last one – I promise! And it’s the best one.
mango milk
Mango milk – or Aam doodh as we call it in Hindi – was described to me by one of my favourite people – Manjari. Sister to my husband, and sister of my heart! I have always been a fan of milk. Of FULL FAT milk!! According to me, any other milk other than full fat should be fed to the calves. Watery skimmed milk is blemish to the world of dairy. I grew up drinking glasses and glasses of milk. I hated eating – it was a waste of time. Drinking milk, on the other hand, was quick and it was tasty. Till much, to my angst, I had to stop. I could no longer digest those copious quantities.
milk
But once in a while, I still crave milk. And when that sweet Manjari mentioned this recipe I had to try it out. I make it once in a while during the mango season. And when I feed myself spoonfuls of mango soaked and rose water fragrant milk, I close my eyes and imagine my milk drinking days. I relish every single drop and spoon.
mango milk
The tantalising flavour of mango, and milk with sugar and rose water can take you to a paradise like a garden, where the flowers are in full bloom, the wind balmy on your face and a small spring singing next to you. Bees are humming and butterflies that sit close to you, take off with a small flap of their wings after having their fill of nectar. The sun shines bright, through the shade of a mango tree. The fragrance of slowly ripening mangoes satiate your senses and send you to lethargic sleep. And when you wake up, you are pleased to no end!
Sigh!!!
Such is the charisma of this quick dish.
Whoever invented this recipe deserves a standing ovation and a lifetime supply of mangoes. And when mangoes are out of season, the supply will be of milk! This person should never be wanting off any of this two food, for the rest of her life!
Enjoy! Do let me know how you liked it.
PS: Mango milk uses Rose or Screwpine water. Please don’t mix water with essence. Water is an extract of the flower petals. It’s natural and organic. Essence is potent and most times has a chemical like aftertaste. So if you do use essence, use just a few drops. Vanilla essence will overpower the taste of mango, whereas these flower waters lend it an amazing balance.
More information on Screwpine Water here.
- 250 ml Full fat milk
- 2 Tspn sugar
- 2 Tspn Rose / Screwpine water (Gulab or Kewra water)
- 1 Mango
- Add sugar to the milk and stir to dissolve it. Use a large container. The milk will chill faster, and you need to dip your hand into it for a later step.
- Chill.
- Peel and cut the mango into cubes. Keep aside.
- Take the seed of the mango, and dipping it into the milk with your hands, rub all the pulp into the milk.
- Stir and add the mango cube.
- Add the rose or screwpine water and stir again.
- Chill for 2 hours minimum. The flavour of the rose/screwpine water seaps in, as does that of the mango pulp and pieces.
- Serve chilled.