MANGO MOUSSE

Step 1

1. Begin by preparing the yogurt. Line a large sieve with a muslin cloth and place it over a bowl. Transfer the yogurt into the cloth, lift it gently to allow excess water to drip off, twist the cloth, and apply some weight on the yogurt. Refrigerate this setup overnight, ideally for about 1 hour.

Step 2

1. For the mango puree, peel and chop the mangoes. Place the mango flesh in a bowl and then transfer it to a mixer grinder to create a smooth paste.

Step 3

1. In a pan over medium heat, add the mango pulp. Stir continuously and cook until the mango pulp thickens to a jam-like consistency, which should take around 20 minutes. Ensure to stir frequently to prevent burning.

Step 4

1. Once cooked, remove the pan from the heat and transfer the mango concentrate to a bowl. Let it cool completely.

Step 5

1. Retrieve the hung yogurt from the fridge and transfer it to a mixing bowl. Whisk the yogurt for 3-4 minutes until smooth. Add the cardamon powder and cooled mango puree to the yogurt and fold in gently.

Step 6

1. In a mortar and pestle, crush the saffron. Mix it with warm milk and add this saffron-infused milk to the yogurt and mango mixture.

Step 7

1. Combine all the ingredients thoroughly. Adjust the sweetness by adding powdered sugar or honey according to your preference.

Step 8

1. Transfer the mixture to a serving bowl and refrigerate for an additional 2 hours to set.

Step 9

1. Prior to serving, garnish the amarkhand with chopped mangoes, sliced almonds, pistachios, and dried rose petals.

Step 10

1. Serve the amarkhand chilled and enjoy the delightful flavors of this traditional Indian dessert.