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MANGO CRUNCH

Wednesday, May 13, 2015

Yummy Indian mango sandesh
A sweet, healthy, crunchy dessert with summer fruits and cottage cheese

(12 pieces)

To make the mango slices

Ingredients
2 ripe & firm – Mangoes

Method

Peel the mangoes and hold it firmly in your hand.

Slice it into leaves with the knife.


To make the paneer roll

Ingredients
1 liter – Cow’s milk

4 tsp – Lemon juice

2 1/2 Tbsp – Powdered sugar

1/4 tsp – Cardamom (pounded)

5-6strands–Saffron

Few pcs – Chikki or Praline (broken into approximately 1/4" pieces) or (you can pulse in your mixer until you get the coarse praline)

Method

In a heavy bottomed pan boil the milk, then reduce the heat and add the lemon juice.

Keep stirring till the milk curdles.

When separated well, remove from the heat and pass it through a muslin cloth.

The water is the “whey” and the white fragments that stay on the top is called the “Paneer”, “Chhena” and “Cottage Cheese”.

Tie the paneer in the muslin cloth and hang it, for more of the whey to drip out.

After 5 minutes, remove the paneer in a big platter.

Add the powdered sugar, cardamom and saffron and mix it well.

Knead it well with your hand or with the back of a small bowl.

Do not over knead as the fat will come out and it will become too greasy.

Divide into 12 portions.

Take one portion in the palm and pat it to make it into a flat disc.

Put two or three praline pieces in the centre and wrap the paneer around it.

Do so with the remaining portions.

Shape and roll them into a cylindrical shape.


Assembling

Lay a slice of the mango in a plate and place a paneer roll in the centre of the mango slice.

Carefully roll it and keep it aside.

Do so with the remaining slices.

Serve it in individual plates.

Alternatively serve them all together on a buffet platter.

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