Canapes with Mango Shrikhand

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

1. 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.
2. 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.
3. Heat sufficient oil in a kadai and deep-fry the canapes till golden brown and crisp. Drain on absorbent paper and set aside.
4. 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.
5. 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.
6. Fill the canapes with the mango shrikhand. Drizzle honey and serve immediately, garnished with mixed dry fruits.