All nice things have to come to an end and so does another edition of BM. At least for me.
I wont be participating in the coming week and life is going to be very hectic for sometime now. A bed and homemade food has never looked more attractive for me. I have no idea what I am going to pack for the new apartment, but I have already packed the rice and the rice cooker along with my MIL’s trusted pickle.
See ya all in the next edition! Meanwhile, enjoy this cool treat – so perfect to beat the heat outside.
- Mango puree : 1 cup
- Thick yogurt : 1 cup
- Sugar : 1/3 cup, or more depending on the sweetness of mangoes
- Cardamom powder : to sprinkle on top
- I leave the yogurt in the South Indian coffee filter overnight, to drain off the excess water,you can do this by hanging the yogurt in a muslin cloth for 2-3 hours.
- Mix the yogurt with mango puree and add the required amount of sugar. You need to adjust the quantity of sugar depending on the sweetness of mangoes and your personal preference.
- Chill for at least two hours before serving.
- Serve with puris, chapatis or have them as such. You can make chapati rolls with shrikhand/amrakhand filling.
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