Time: 30 minutes
Serves: 5 to 6 people
Ingredients:
32 OZ cup of "Chobani" plain Greek Yogurt OR 1/2 kg chakka
3/4 to 1 cup mango pulp (I had used sweetened mango pulp)
1 cup sugar
1/2 tsp Cardamom powder
2 tbsp Charoli (Chironji)
2 tbsp Pistachio, finely chopped
Method:
1) Hang Greek yogurt into a muslin cloth for about 8 to 10 hours or until all the water content drips out.
2) Take the pressed yogurt (chakka) into a big mixing bowl. Add 1/2 cup mango pulp and 1/2 cup sugar. Mix well. Leave it for 15 minutes until sugar dissolves. Check the taste. If you want more sweetness and mango flavor, add mango pulp. Add some sugar if needed. Churn it through Pooran Machine.
3) Add cardamom powder, charoli and pistachio. Chill in the refrigerator and serve with puri.
Tips:
1) Do not add entire amount of mango pulp and sugar. Once sugar dissolves in chakka, the consistency loosens. Therefore check the consistency and add sugar and mango pulp accordingly.
2) Fresh Alfonso mango pulp (homemade) can be used instead of canned mango pulp. In that case, you will have to add more sugar.
3) If you are using granulated sugar, you might not need to grind the chakka-sugar mixture through pooran machine.
4) Cardamom powder can be substituted by nutmeg powder.
5) Nuts other than pistachio like cashews, almonds can be added at your choice
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