Ingredients
Fresh mango pulp 200 gms
Hung Curd, 500 grams
Saffron strands A few
Warm milk 15 ml
Powdered Sugar 150 gms
Cardamom powder 6 gms
Nutmeg powder a pinch
Almond slivers 15 gms
Pistachio slivers 10 gms
Chef of the day: (Nigel Peter BCT&CA 5th sem )
Method:
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Place the hung curd in a deep bowl and whisk well.
- Add the mango pulp and powdered sugar to the hung curd and whisk again well.
- Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
- Refrigerate for at least 1 hour. Serve chilled.