Mango Makhana Rasmalai
Servings - 5
INGREDIENTS
Fox nuts - 18 grams
Warm water - 30 milliliters
Saffron strands - 1/8 teaspoon
Milk - 700 milliliters
Cardamom powder - 1/2 teaspoon
Almonds - 1 tablespoon
Cashews - 1 tablespoon
Mangoes - 100 grams
Water - 1 tablespoon
Honey - 1 tablespoon
Dry rose petals - 1/2 teaspoon
Saffron strands - 1/8 teaspoon
Dry rose petals - for garnishing
Saffron strands - for garnishing
PREPARATION
1. Dry roast the 18 grams fox nuts for 1 - 2 minutes. Remove from heat and keep aside.
2. In a small bowl, add 30 milliliters water and 1/8 teaspoon saffron strands. Mix and soak for 15 minutes.
3. Bring 700 milliliters milk to a boil in a skillet. Add 1/2 teaspoon cardamom powder, 1 tablespoon almonds, 1 tablespoon cashews, and the soaked saffron water. Simmer for 15 minutes.
4. Remove from heat and allow the mixture to cool for 20 minutes.
5. In a blender, add 10 grams mangoes and 1 tablespoon water. Blend until smooth.
6. Add the cooled milk mixture to a bowl, then mix in the mango purée and whisk until well combined.
7. Add the roasted fox nuts, 1 tablespoon honey, 1/2 teaspoon dry rose petals, and 1/8 teaspoon saffron strands. Mix well and refrigerate for 30 minutes.
8. Garnish with dry rose petals and saffron strands.
9. Serve chilled.
