Mango Sandesh
Servings - 4 - 5
INGREDIENTS
Milk - 1.5 litres
Lemon juice - 1 tablespoon
Mango puree - 320 grams
Powdered sugar - 65 grams
Cardamom powder - 1/2 teaspoon
Pistachios - for garnishing
PREPARATION
1. Take a heavy pot, add 1.5 litres milk and bring it to a boil.
2. Add 1 tablespoon lemon juice and stirring continuously.
3. Let the milk curdle.
4. Drain the milk in a muslin cloth.
5. Squeeze it well so all the water goes out.
6. Hang for 30 minutes.
7. Knead the mixture for 5 - 7 minutes or until it forms a smooth texture. Keep aside.
8. Take a skillet, add 320 grams mango puree, 65 grams powdered sugar and mix it well.
9. Add the milk mixture in it and mix it again.
10. Cook on low heat till the mixture leaves the sides of the pan.
11. Add 1/2 teaspoon cardamom powder and mix it well.
12. Remove it from heat and cool for 15 minutes.
13. Take some mixture in your hand and make lemon sized balls.
14. Flatten them slightly with your hands.
15. Place them on a plate.
16. Place pistachios on top of it.
17. Refrigerate for 1 hour.
18. Serve.
Mango Halwa
Servings - 4 - 5
INGREDIENTS
Corn starch - 125 grams
Water - 180 milliliters
Ghee - 45 milliliters
Mango puree - 550 grams
Sugar - 250 grams
Ghee - 6 tablespoons, divided
Cardamom powder - 1 teaspoon
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Pistachios - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 125 grams corn starch, 180 milliliters water and mix it well. Keep aside.
2. Heat 45 milliliters ghee in a pan, add 550 grams mango puree and mix it well.
3. Then, add 2 tablespoons ghee and mix it well.
4. Now, add 2 tablespoons ghee again and mix it well.
5. Add 2 tablespoons ghee once more time and mxi it well.
6. Cook till it reaches a halwa like consistency.
7. Then, add 1 teaspoon cardamom powder, 2 tablespoons almonds, 2 tablespoons cashews and mix it well.
8. Serve hot.
