Thursday, March 18, 2010


2 Cup of yogurt
1 Cup Mango pulp
1/2 Cup Sugar
2 tbsp Everest milk masala (* see below)
a big pinch of saffron strands
1/2 Cup Pistachios, coarsely chopped
10 almonds, crushed
1/2 tsp elaichi powder

Place the yogurt in a colader thas has been double lined with cheese cloth. Refrigerate covered, overnight. Place a plate under the colander to catch the drips .
Add the sugar, mango pulp, elaichi powder, Everest milk masala, saffron, pista and almond to the thick yogurt. Garnish with saffron, pista and almond. Serve chilled with poori.

* Everest brand sells a kesar milk (powder) that has dried nuts ( coarsely crushed)in them that is added to warm milk for the saffron flavoured doodh. It can be used for flavouring kheer as well.

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