This Delicious Indian dessert is prepared with Sun-Kissed Alphonso Mangoes & Hung Curds and is sprinkled with green cardamom powder, laced with saffron, garnished with pistachio nuts , almonds , blanched Buchanania lanzan seeds and dried, edible rose petals.
Preparation Time: 10 minutes
Chilling Time in Refrigerator- 1 ½ hours
Ingredients and Quantity:
Hung Curds- 2 ½ cups
Alphonso Mango pulp, fresh- 1 ½ cup
Powdered Sugar, sifted- ½ cup
Green Cardamom Powder- ½ tsp.
Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 04 tsp.
For the sprinkling:
Green Cardamom Powder-1/4th tsp.
For the Lacing:
Saffron strands- a pinch
For the Garnishing:
Pistachio nuts – 03 tsp.
Almonds- 03 tsp
Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 03 tsp.
Dried and Edible rose petals- 02 tsp.
In a food processor, add Hung curds, mango pulp and sugar.
Blend it till smooth.
Remove in a glass bowl add charoli seeds and cardamom powder and mix well.
Transfer in to serving bowls and chill in the refrigerator for 1 ½ hours.
Serve cold sprinkled with green cardamom powder, laced with saffron strands, garnished with nuts, blanched charoli seeds and rose petals.
- Instead of a food processor, you may simply whisk the ingredients till well blended.
- You may add cold milk if required i.e. if the hung curds are too thick.
- You may grated nutmeg, if desired.