PREPARATION

1. Heat 2.5 litres of milk in a heavy pot.

2. Bring it to a boil.

3. Add 45 milliliters lemon juice and stir continuously on low heat till the milk curdles.

4. Take a bowl, place a stainer on it and place a muslin cloth on top of it.

5. Pour the milk mixture on it and squeeze it well, so all the water goes out.

6. Hang for 30 minutes.

7. Take a skillet, add 460 grams mango puree and stir well.

8. Add the prepared chena in it and mix it well.

9. Cook for 3 - 5 minutes.

10. Then, add 420 grams condensed milk, 1/4 teaspoon cardamom powder and mix it well.

11. Cook on low heat till the mixture starts leaving the sides of skillet.

12. Transfer the mixture into a baking tray greased with parchment paper.

13. Spread it evenly with the help of spatula.

14. Garnish with almonds and pistachios.

15. Refrigerate for 2 hours.

16. Cut it into desired shapes.

17. Serve.

Mango Trifle Pudding

Servings - 1 - 2

INGREDIENTS

Custard powder - 30 grams

Warm milk - 80 milliliters

Milk - 900 milliliters

Sugar - 110 grams

Water - 500 milliliters

Jelly mix - 90 grams

Mango puree - 500 grams

Fresh cream - 230 grams

Powdered sugar - 40 grams

Condensed milk - 90 grams

Vanilla essence - 1/4 teaspoon