A signature dish claimed by both Gujarat and Maharashtra as their own. For me, it brings fond memories of my Gujrati grandmother who used to make it so effortlessly.
- Milk ( full cream preferably): 3 liters
- Ripe mangoes: 2
- Sugar: ¾- 1 cup according to taste
- Cardamoms : 3-4 pods
- Nuts( Almonds and pistachios): ¼ cup
- Curd: 1 tbsp
- Large piece of clean muslin cloth
- Cotton string for tying the cloth.
- Boil milk, cool and set curd with 1 tbsp of curd. Keep aside for 4-5 hours.
Note: The curd should be well set and not sour.
- Transfer the set curd to a muslin cloth, tie securely and let it hang for 3-4 hours in a dry, cool place. Keep a large bowl below to collect the whey that will drip.
- Finely powder the sugar and keep aside.
- Finely powder the cardamom and keep aside.
- Chop the pistachios fine and keep aside.
- Soak the almonds in 1 cup of hot water for 10 minutes. This helps in peeling the skin easily.
- Chop the skinned almonds finely. Keep aside.
- Peel and cut the mangoes into large pieces and make a puree. Keep aside.
- Take down the hung curd when it has drained off all the wheyand transfer into a bowl.
- Collect all the ingredients together. In afresh bowl add 1 tbsp of curd and 1 tbsp sugar. Mix well with a fork. Do not use an egg whisk. Keep adding the curd and sugar alternately and keep mixing.
- Finally, fold in the mango puree, and the cardamom, stir gently.
- Sprinkle nuts on top and chill before serving.