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Main Ingredients | Mango Puree, Hung Yogurt |
Cuisine | Indian |
Course | Desserts |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Canapes with Mango Shrikhand
- 50 grams Mango Puree
- 250 grams Hung Yogurt
- 1/2 teaspoon Salt
- for frying Oil
- 4 cup Hung curd
- 1 cup Sugar
- 1/4 teaspoon Green cardamom powder
- 1/2 cup Mango puree thick
- 1 tablespoon Honey for garnish
- 1/2 cup Mixed dried fruits chopped
Method
- Rub the butter into the refined flour till it resembles bread crumbs. Add salt and sufficient warm water to make a smooth and pliable dough. Set aside for one hour.
- Divide the dough into equal portions. Make balls from each portion and roll out each ball into a roti. Shape it into a canape with the help of a canape mould. Prick each canape with a fork.
- Heat sufficient oil in a kadai and deep-fry the canapes till golden brown and crisp. Drain on absorbent paper and set aside.
- Whisk together the hung yogurt, sugar and cardamom powder in a bowl till well blended and smooth. Set aside for twenty-five to thirty minutes.
- Add the mango puree and mix well. Strain the mixture through muslin cloth into another bowl and set to chill for two hours in a refrigerator.
- Fill the canapes with the mango shrikhand. Drizzle honey and serve immediately, garnished with mixed dry fruits.
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