Mango Churma

Ingredients

• 1 cup Wheat flour
• 4 tbsp+ (plus 1 cup extra for frying and mixing) Ghee
• about 1/2 cup (add gradually) Mango puree
• 1/4 cup Ground mishri (rock sugar)
• 2 tbsp, chopped Mixed nuts (cashews, almonds, pistachios)
• 1/2 tsp Cardamom powder
• 1 pinch Saffron strands
• 1 tbsp (for garnish) Rose petals
• as needed Edible silver varak

Steps

1. In a bowl, rub wheat flour with 4 tbsp ghee until crumbly.in should be mutthi bandh.
2. Gradually add mango puree to form a soft dough.
3. Shape dough into fist-sized portions, pressing the center to make mutthiya.
4. Heat ghee in a pan and deep-fry mutthiya on low flame until golden.
5. Crush fried mutthiya with a spoon, cool, then pulse in a mixer to breadcrumb texture. Sieve.
6. Dry roast the crumbs in a pan (no ghee) for 5 minutes on medium heat.Cool completely. Add ground mishri, nuts, cardamom, saffron, and a little warm ghee. Mix well.
7. Garnish with rose petals and edible silver varakh before serving.