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Main Ingredients | Ripe Alphonso mango puree, Refined flour |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup refined flour
- 3 tablespoons Alphonso mango puree
- ½ teaspoon baking powder
- 2 teaspoons sugar
- Milk as required
- 2 tablespoons chopped apples
- ½ medium banana, peeled and sliced
- 2 tablespoons chopped kiwis
- 2 tablespoons fresh pomegranate pearls
- 10-12 black grapes + for garnishing
- 3-4 tablespoons mango juice
- Butter for greasing
- Whipped cream as required
- Chopped fresh Alphonso mango for garnishing
- Fresh mint leaves for garnishing
Method
- Sift together flour and baking powder in a bowl. Add sugar and Alphonso mango puree and whisk well.
- Add some milk and whisk to make a semi-thick batter.
- Heat a non-stick pan. Add apple, banana, kiwi, pomegranate, black grapes and mango juice, mix and cook till the fruits and berries slightly soften. Transfer in a bowl.
- Heat another non-stick pan and grease with some butter. Pour a ladleful of batter and spread to make a semi-thick disc. Put some cooked fruit mixture in the center and cook till slightly golden brown from the downside. Fold and remove from heat.
- Place on one side of a serving platter. Pipe out some whipped cream on the other side and garnish it with some chopped Alphonso mango, black grapes and mint leaves and serve.
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