A popular dessert of Maharashtra - smooth mango pulp served with puris.
Servings : 4
INGREDIENTS
Ghee 1/4 cup
Green cardamom 4
Sugar 1 tablespoon
Raisins 2 tablespoons
Cashewnuts 12
Coconut, scraped 1 1/2 cups
Palm jaggery 200 grams
METHOD
Take alphonso and pairi mangoes. Soak them in water for at least two hours. Press the mangoes lightly with finger tips to loosen the pulp. Remove the tip and press and take out the pulp into a bowl. Further squeeze the pulp off the seeds and put into the bowl. Put the pulp into a blender. Add sugar (the quantity of the sugar will depend on the sweetness of the mangoes). Blend till smooth. Remove into a bowl and chill. Serve with hot puris.
Servings : 4
INGREDIENTS
Ghee 1/4 cup
Green cardamom 4
Sugar 1 tablespoon
Raisins 2 tablespoons
Cashewnuts 12
Coconut, scraped 1 1/2 cups
Palm jaggery 200 grams
METHOD
Take alphonso and pairi mangoes. Soak them in water for at least two hours. Press the mangoes lightly with finger tips to loosen the pulp. Remove the tip and press and take out the pulp into a bowl. Further squeeze the pulp off the seeds and put into the bowl. Put the pulp into a blender. Add sugar (the quantity of the sugar will depend on the sweetness of the mangoes). Blend till smooth. Remove into a bowl and chill. Serve with hot puris.
