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Preparation Time : 120
Cook Time : 1
Total Time : 121
For the crust- 1 cup regular oats
1/2 cup seedless Dates
1/2 cup crushed and roasted peanuts
1/4cup ground hazel nuts
1 pinch of salt
2 cup Mango pulp
2 cup whipped cream
1 cup white chocolate ganche
1 tbsp Chopped Pistachios for Garnishing
For crust-Roast oats in microwave for 1 to 2 mins and let it cool.
In blender add dates and grind to paste.
In a mixing bowl add oats, crushed peanut's, ground hazelnut and dates paste.
In a frying pan add jaggery and melt down.
Pour the molten jaggery to the mixing bowl and mix and combine together evenly.
And now fill the mixture to the cup cakes moulds till half portion and refrigerate.
Now cook the nango pulp in a frying pan ,till it's thickens and off the gas. Keep aside to cool.
Now fold the white chocolate ganche to whipped cream properly.
Now fold the cooked mango pulp in the above mixture and fill the rest of portion of cup cakes and refrigerate for 1 hour atleast to set.
Slowly and carefully de mould the cup cakes and serve.
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