Makes : 12-14
Ingredients :
400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water
Method :
1. Squeeze the water out from the cottage cheese and mash well with your palms.
2. When it becomes soft and fluffy, add cream and sugar; mash well again.
3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.
4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.
5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.
6. Cut into 1 inch squares and serve.
Ingredients :
400 g (14 oz) Soft cottage cheese (chenna, fresh)
1 Alphonso mango, big, ripe, cut into thin slices
2 tbsp (40 ml) Cream
2/3 cup (100 g) 3 1/2 oz Sugar, powdered
1 tbsp Rock candy (mishrij, broken
1/2 g Saffron (kesar), soaked in rose water
Method :
1. Squeeze the water out from the cottage cheese and mash well with your palms.
2. When it becomes soft and fluffy, add cream and sugar; mash well again.
3. Divide the mixture equally into 2 parts. Flatten the parts into 1/4 inch - thick squares.
4. Cover the first square with the mango slices and then put the second layer over the mango, covering it completely.
5. With a broad knife, trim the edges neatly. Garnish with saffron and rock candy, and chill for at least 1/2 hour.
6. Cut into 1 inch squares and serve.
