Mango Lassi
Servings:
2
Ingredients:
1½ cups chopped ripe mango or 1 cup mango pulp
1 cup plain yogurt
½ cup milk
1½ tbsp honey
¼ tsp rose water (optional)
¼ tsp ground cardamom
¼ tsp ground cinnamon
½ tsp salt
½ cup ice
Pinch of saffron, for garnish (optional)
Directions:
Step 1
Combine all the ingredients, except saffron, in a blender and blend for 2 minutes, until smooth.
Step 2
Serve in chilled glasses. Garnish with a pinch of saffron (optional).
Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
The crème brûlées are ready to serve immediately or in two to three hours.
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.
Pour the lassi in the prepared glass, put cream and serve chilled garnished with some almonds, raisins, pistachios and saffron strands.
Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
Add cornmeal and mix and cook till the mixture blends well and thickens. Add the remaining ghee and mix.