1.
Peel and cut mango in pieces then grill it for 4-5 min till lighly chared then puree it,
2.
In a heavy bottom pan, heat milk and reduced it to half then add cream and milk powder and mix it till combines then add sugar and mango puree and cook it for 8-10 minutes till thickened,
3.
Then add chopped dry fruits and saffron and cool it to room temperature then pour it in sand containers (Kulhad) and refrigerate overnight)
4.
Garnish with chopped dry fruits before serving.
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