A DELIGHTFUL TREAT TO THE TASTEBUDS…
Jumping directly into the recipe😁…
Category : Dessert
Cuisine : Indian
Servings : 4
- 1 cup thick mango pulp
- 1/2 cup fresh cream
- 1 cup chopped mango pieces
- 10 rasgullas (store bought)
- 3 tbsp chopped nuts of your choice
- 2 tbsp powdered sugar or as required
- 1/4 cup alomond praline or butterscotch chips
- Spun sugar for garnishing
1. Take mango pulp, cream and sugar. Mix well.
2. Take and wash rasgullas in ice water and lightly squeeze out the sugar syrup. This will make them nice and fluffy. Put them in the prepared mango cream, press the rasgullas gently so that they are fully submerged.
3. Now add mango pieces, nuts, almond praline/butterscotch chips. Mix gently and chill the sweet chaat in refrigerator for about 3 hours.
4. After 3 hours, serve in bowls garnished with spun sugar.
Other mango delicacies on the blog :
I used Banginapalli (benishan) mangoes as they are very sweet and require less sugar. So adjust the sweetness accordingly.
Add your choice of nuts.
Spun sugar is optional.
You can substitute praline with butterscotch chips.
To make praline :
Heat 4 tbsp of sugar, let it melt and turn golden brown, add 10 to 12 almonds. Mix and remove from heat. Immediately pour on a greased parchment paper. Let it cool completely and break praline into small shards. Use in desserts.
To make spun sugar :
Melt 3 tbsp sugar on medium heat, let it turn to light brown. Then turn off the flame. Stir vigorously, when it becomes viscous and thickens, drizzle the syrup with a spoon by moving the spoon back and forth quickly. Pop it in fridge for 5 minutes and it’s ready to garnish.
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