Mango Biscuit Pudding….from the kitchen of Vandana Poddar
To Serve 8
Ingredients:
1/2 packet digestive biscuit (Nutrichoice)
100gms Amul Butter
3 Alphonso Mangoes
2 Litres Milk for making Chena
Small block of Amul Vanilla Ice cream
4 Tbsp Sugar
1/2tsp Strands of Saffron
Preparation time: upto 2 hours
How to make:
1. Put the digestive biscuits in a plastic bag. Crush them with either a rolling pin or a mortar
2. Melt 100gm butter and mix it with the pounded digestive biscuits. Mix the biscuit and butter well and spread this preparation in a 8 inch round glass dish. The thickness of the biscuit base should be 1cm. Keep it in the fridge for 30 mins for it to set.
3. Boil the milk and in first boil break it by using previous day whey or lemon. (Save 2 tsp of milk aside in a small dish and soak the saffron in it). Mash the Chena well along with 3 tbsp sugar (as you do it for Sandesh). (If you are in a hurry you can use Chena pak from the shop). Mix 2 table spoons of vanilla ice cream to make it more smoother.
4. Cut Alphonso mangoes in tiny square pieces. Save a little mango for making a sauce.
5. For the mango sauce: churn the mango with 1 tbsp sugar and blend it in the mixie.
6. The biscuit must have set in the fridge by now. Take the dish out and put Chena preparation on top of the biscuit preparation. The thickness of the Chena layer should be one and a half times of the biscuit layer. Top it with the mango sauce, then mango pieces and sprinkle it with the saffron soaked milk. Put it in the fridge or one hour (Not freezer) for setting.
7. The mango pudding is best served with a dollop of vanilla icecream. For the icecream not to melt – place ice cubes in a large bowl and on top of of that place a smaller bowl filled with vanilla icecream. This keeps it nice and firm.
8. While serving make sure that you scoop the desert all the way to the bottom so the biscuit layer is also included. On top of the pudding put a tablespoon of vanilla icecream for it to melt in the mouth. Note:Make sure the saffron is not too strong as not to over power the pudding.