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Mango Piyush cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different recognized incidents possibly. I am certain you will see lots of people who just like the Mango Piyush dishes you make.
Alright, don’t linger, let’s approach this mango piyush formula with 22 components which are absolutely easy to acquire, 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 - Mango Piyush:
- Provide Hung curd
- Get 400 g for amul dahi
- Make ready Mango Puree
- Need 5 medium mangoes
- Require 100 g for sugar
- Make ready 1 lemon juice
- Prepare 1 tsp of kesar syrup (optional)
- Need Mango Shrikhand (Amrakhand)
- Give for Hung curd
- Provide of Mango puree
- You need - Buttermilk
- Provide 200 g amul dahi
- Prepare 500 ml for water
- Require 1 tsp of salt
- Prepare Serving
- Require strands Kesar
- Get 2 of mangoes (diced)
- You need for Equipments
- Give for Big sieve + Cheesecloth + vessel
- Provide - Weights - mortar, stones
- You need for Thick bottom pan & silicon spatula
- Take - Whisker
Mango Piyush steps:
- 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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