Aam Shrikhand Cannoli Mango Baked Yogurt Mango Recipes Sanjeev Kapoor Khazana

Take Aam Shrikhand to the next level with this crunchy, creamy Amrakhand Cannoli, a fabulous Indo-Italian dessert that has Cannoli, a traditional Italian dessert and the desi Aam Shrikhand. There is the Baked Mango Yogurt too! A tough choice right?

AAMRAKHAND CANNOLI

Ingredients

1 ripe mango, peeled and roughly chopped
1 cup hung yogurt
4 spring roll sheets (6 x 6)
cup powdered sugar
tsp green cardamom powder
A pinch of saffron strands
Oil for deep frying
Melted dark chocolate as required
Finely chopped pistachioss

Method

1. Put the mango into a blender jar and blend to a fine paste. Transfer into a bowl. Add hung yogurt, powdered sugar and green cardamom powder and mix till well combined. Add saffron strands and mix well. Refrigerate for 1-2 hours.
2. Take 2 spring roll sheets and cut them into 4 equal squares. Similar repeat the same with remaining spring roll sheets as well.
3. To make cannoli, take a spring roll quarter and roll it over a cannoli mould and seal with water.
4. Heat sufficient oil in a kadai. Add the cannolis along with the mould and deep fry on medium heat till light golden and crisp. Drain on an absorbent paper. Allow to cool slightly, carefully demould the cannoli.
5. Dip both the corners into melted dark chocolate and dip in chopped pistachios. Keep aside to set completely.
6. Take the aamrakhand in a piping bag fitted with star nozzle. Pipe out the mixture into the prepared cannoli. Arrange on a serving plate. Serve.

MANGO BAKED YOGURT

Ingredients

cup mango puree + as required
1 cup yogurt
cup condensed milk
cup fresh cream
Fresh mint sprigs for garnishing

Method

1. Preheat oven to 180 C.
2. Mix together yogurt, condensed milk, cream and mango puree.
3. Pour the prepared mixture into individual earthenware bowls and place them in a shallow baking tray. Fill in water.
4. Put the tray in the preheated oven and bake for 8-10 minutes. Remove from heat, cool and refrigerate to chill.
5. Add some puree in the centre of each bowl, garnish with mint sprigs and serve.

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