Mango
season is soon coming to an end, and I am yet to try so many mango recipes. One
of my favorite recipes is coconut wadi with mango twist, which I saw and learnt
from a cookery show. It takes the traditional Narali wadi to entire different
level.
Ingredients
1 ½ cup
grated coconut
½ cup
sugar
½ cup
malai
1 cup
mango pulp
Nutmeg(jaiphal)
powder
1.
In a
non-stick kadai, add the grated coconut, sugar and malai.
2.
Mix well
and on low heat let the sugar melt.
3.
Once the
sugar melts, add the mango pulp.
4.
Keep stirring
or else it will get burnt.
5.
Once the
mixture starts to thicken, add nutmeg powder.
6.
You will
know that the mixture is ready when it sticks together and forms a lump.
7.
Pour the
mixture on a greased plate and make the marking when mixture is still hot.
8.
Once cooled
cut into pieces and store.
Note:
1.
While
scarping coconut, make sure you scrap only the white part of flesh. Avoid the
brown part as it spoils the look.
2.
Another
trick to know if the mixture is ready is; to collect the mixture in the kadai
and let the ladle stand. If the ladle doesn’t drop, then the mixture is ready
else keep stirring till it gets ready.
3.
You can
also add kesar strands soaked in milk. Kesar also enhances mango flavour.
4.
If you don’t
like nutmeg powder, you can add elachi powder.
5.
This
sweet can be stored out for 3-4 days, after which it has to be stored in
fridge. (Though I promise, once you make, it won’t last long).
Tempting...
ReplyDeleteSangee :)
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