How to make Canapes with Mango Shrikhand -
Home made maida canape cups filled with delicious mango shrikhand.
This recipe is contributed by Member Rupinder Reen.
Main Ingredients : Mango Puree (मैंगो प्यूरी ), Hung Yogurt (हंग कर्ड / दही का चक्का )
Cuisine : Indian
Course : Desserts
For more recipes related to Canapes with Mango Shrikhand checkout Fruit Srikhand, Mango Custard, Mango and Coconut Cheesecake, Mango and Chilli Sorbet . You can also find more Desserts recipes like Sweet Potato Kheer Thin Mints Besan Aur Nariyal Sheera Gajar Halwa Mousse
Canapes with Mango Shrikhand Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Canapes with Mango Shrikhand Recipe
Mango Puree 50 grams
Hung Yogurt 250 grams
Salt 1/2 teaspoon
Oil for frying
Hung curd 4 cup
Sugar 1 cup
Green cardamom powder 1/4 teaspoon
Mango puree thick 1/2 cup
Honey for garnish 1 tablespoon
Mixed dried fruits chopped 1/2 cup
Method
Step 1
Rub the butter into the refined flour till it resembles bread crumbs. Add salt and sufficient warm water to make a smooth and pliable dough. Set aside for one hour.
Step 2
Divide the dough into equal portions. Make balls from each portion and roll out each ball into a roti. Shape it into a canape with the help of a canape mould. Prick each canape with a fork.
Step 3
Heat sufficient oil in a kadai and deep-fry the canapes till golden brown and crisp. Drain on absorbent paper and set aside.
Step 4
Whisk together the hung yogurt, sugar and cardamom powder in a bowl till well blended and smooth. Set aside for twenty-five to thirty minutes.
Step 5
Add the mango puree and mix well. Strain the mixture through muslin cloth into another bowl and set to chill for two hours in a refrigerator.
Step 6
Fill the canapes with the mango shrikhand. Drizzle honey and serve immediately, garnished with mixed dry fruits.
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