Mango custard

Name: Mango custard
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 c milk; 1/4 tsp saffron; 1/4 tsp cardamom powder; 3 tbsp custard powder; 1/4 c sweetened condensed milk; 1/4 c sugar; 3/4 c kesar mango pulp, canned; 3 tbsp pomegranate; 10 blue berries; 1/2 c mango diced; 3 tbsp almond. Chopped; 2 tbsp pistachio; 2 tbsp cashews, chopped; 1/4 tsp cardamom powder

Lakshmi Sridharan Ph D @cook_19872338

USA

#mania
Silky smooth, loaded with rich healthy nutrients, delicious. Easy to make. Love mangoes. Made it for the man I love, my husband, friend, philosopher and guide, #mania

Lakshmi Sridharan Ph D @cook_19872338

USA

#mania
Silky smooth, loaded with rich healthy nutrients, delicious. Easy to make. Love mangoes. Made it for the man I love, my husband, friend, philosopher and guide, #mania

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Ingredients

40 mins

6 servings

2 cmilk
1/4 tspsaffron
1/4 tspcardamom powder
3 tbspcustard powder
1/4 csweetened condensed milk
1/4 csugar
3/4 ckesar mango pulp, canned
3 tbsppomegranate
10blue berries
1/2 cmango diced
3 tbspalmond. Chopped
2 tbsppistachio
2 tbspcashews, chopped
1/4 tspcardamom powder

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Steps

40 mins

1

Make a checklist. Keep required ingredients within reach
2

Keep required ingredients within reach
3

Over medium flame, boil milk in a heavy bottomed sauce pan. Keep stirring now and then stir in saffron and cardamom powder
Dissolve custard powder in 1/2 c milk in a small bowl whisk Add this little by little to the boiling milk, keep stirring while adding to avoid lumps., about 2 minutes.
4

Stir in condensed milk, sugar, adjust the quantity of sugar to your taste. Simmer the heat, keep whisking, milk thickens to form a sauce like consistency. Turn off the heat. Let the custard cool
Stir in mango pulp. Mix thoroughly. Add the diced mangoes, pomegrante, nuts etc. mix Mix thoroughly. Refrigerate at least for an hour.
5

Custard is ready to taste. You may add dried fruits if you feel like. Taste and serve

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Lakshmi Sridharan Ph D @cook_19872338

on June 02, 2021 20:43

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography