AMARKHAND

Mr.FARDEEN NAWAZ,an aspiring student in his 1st sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients

200 gms             Mango Pulp 
500 gms             Hung curd    
50 ml                 Warm milk           
200 gms             Sugar, powdered   
25 gms               Cardamom powder          
a pinch of          Nutmeg       
30 gms               Almond slivers      
20 gms               Pistachio slivers   

Method :

1. Combine the saffron and milk in a small bowl, mix very well and keep aside.
2. Place the hung curd in a deep bowl and whisk well.
3. Add the mango pulp and powdered sugar and again whisk well.
4. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
5. Refrigerate for at least 1 hour.
6. Serve chilled.