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Recipe Ingredients
Rusk 250 gm
Mango juice ½ kg
Khoya 125 gm
Almond 25 gm
Pistachio 25 gm
Sugar 250 gm
Green cardamoms (Crushed) 6 – 7
Kewra 2 tbsp
Cinnamon 1 inch piece
Dry dates (chopped) 3 – 4
Dry apricot 50 gm
Fig 3 – 4
Cham cham 2
Recipe Method
In a wok heat ½ kg mango pulp. Add in 250 gm sugar, 125 gm grated khoya, 2 tbsp kewra, 6 – 7 crushed green cardamoms and 1 inch cinnamon stick.
Now add in 250 rusk 2 at a time, cook for a few minutes, then remove rusks in a platter.
In the remaining mango juice add chopped dry dates, chopped dry apricot, chopped almond, chopped pistachios and chopped fig.
Cook for a few minutes, pour mixture on top of rusk.
Now crush cham cham and spread on top. Serve hot.
