Mango Piyush.
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Mango Piyush cuisine is really a dish that's classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be displayed at many public occasions actually. I am certain you will see lots of people who just like the Mango Piyush dishes that you simply make.
Alright, don't linger, let's plan this mango piyush formula with 22 elements which are surely easy to receive, and we have to process them at the very least through 8 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements Mango Piyush:
- Prepare Hung curd.
- Provide 400 g for amul dahi.
- Provide - Mango Puree.
- Give 5 for medium mangoes.
- Require 100 g for sugar.
- Provide 1 - lemon juice.
- Prepare 1 tsp kesar syrup (optional).
- Need of Mango Shrikhand (Amrakhand).
- Give for Hung curd.
- Require - Mango puree.
- You need for Buttermilk.
- Require 200 g - amul dahi.
- Need 500 ml water.
- You need 1 tsp for salt.
- You need - Serving.
- You need strands Kesar.
- Give 2 of mangoes (diced).
- Provide of Equipments.
- Give for Big sieve + Cheesecloth + vessel.
- Provide Weights - mortar, stones.
- You need - Thick bottom pan & silicon spatula.
- Require - Whisker.
Mango Piyush making:
- Lay the cheesecloth on the a sieve. Pour dahi on the cloth and squeeze the excess water in the a vessel. (This water can be used for kneading dough).
- Add some weights over the dahi so that the water drains quickly. (Keep it under weights for at least 2 hours).
- Blend 1/2 cup sugar. Add 5 mangoes pulp, kesar syrup, and lemon juice to the sugar and blend it to a smooth puree..
- Add the puree to a pan and cook it until it becomes translucent..
- Whisk the hung curd til it becomes smooth, creamy, and lump-free. Add the mango puree and fold it into the curd. (Add powdered sugar if you prefer more sweetness.) Keep it in the fridge to chill.
- Whisk dahi until smooth and add water and salt to it. Pour the buttermilk in portions in the shrikhand and stir continuously to avoid lumps. (Chill it before serving).
- Pour the piyush in a glass and add diced mango pieces. Top it with few kesar strands to get the beautiful saffron color..
- Add dry fruits if you want. And your Mango Piyush is ready!.
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