A traditional Indian dessert from Western India. A flavourful yogurt based dessert enhanced with the flavours of mango and cardamom, this is served with poori in Maharashtrain and Gujarati weddings. An easy no cook dessert with the goodness of mango.
Ingredients:
Ripe Mangoes – 2 (Alphonso or Badami preferred)
Cardamom powder – 3/4 tsp
Powdered Sugar – 1/4 cup or as required
Yogurt – 1/2 cup
Milk – 1/4 cup
Sliced almonds – 4 or 5 for garnish
Pounded pistachois – 1 tsp
Saffron – 3 strands + 3 strands for garnish
Preparation:
Take a muslin cloth and place the yogurt in it for an hour to allow the whey to drain out.
Deskin the mangoes and remove the pulp.
In a blender, add the mango pulp, powdered sugar, cardamom, yogurt, milk and pulse until it becomes smooth and creamy.
You can add saffron soaked in 1 tbsp warm milk to it (optional).
Garnish it with saffron strands, almonds and pounded pistachois and serve in a glass or bowl.
Chill for 30 minutes before serving.
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