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Cooking Time

Preparation Time : 300

Cook Time : 1

Total Time : 301


Serves 6

  • mango puree (I used 2 Alphonso variety) 1 cups

  • yoghurt (I used low fat) 400 gms

  • powdered sugar or to taste 2 tbsp

  • cardamom powder 1/4 tsp

  • rose water 1 tsp

  • fried cashews 8-10 nos

  • mango cubes 8-10 nos

  • saffron 2 pinch


  • 01

    Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used for this recipe.

  • 02

    In a bowl mix together the hung yoghurt and mango puree. Mix together and pass it through a sieve to avoid any lumps.

  • 03

    Add the powdered sugar, cardamom powder and rose water. Give it a mix and add the saffron (saving few to garnish).

  • 04

    Transfer to individual bowls. Garnish with cashews, saffron and mint leaves. Serve chilled.



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