STEP 1.Take the big mixer jar and add mango puree.Add powdered sugar, condensed milk and custard powder. Blend the mixture to make it thick.
STEP 2.Now take a pan heat it and add the mango pulp to it. Keep flame medium to high. Burn the water content in the pulp to make it thick again. Stir the mixture so that it doesn’t burn.
STEP 3.Add ghee gradually. One tbsp at a time. Cut and fold the mixture or stir well.
STEP 4.Put off the flame and let the mixture cool down. Bring it to room temperature.Time to grease the mold.
STEP 5.Use cooking oil or butter to grease the mold. You can also use butter paper or parchment paper in the mold.
STEP 6.Now settle the mixture in the greased mold and make an even layer.
STEP 7.Brush it with a little ghee. Do not make a layer of ghee. Brushing the ghee will give a glossy surface.
STEP 8.Garnish it with chocolate syrup and in the centre put in mango cubes.
STEP 9.Cover the mold with foil and freeze it overnight. Once froze take out, cut into the desired shape, and serve them as snacks. Mango custard milkmaid pudding is ready.
Nutrition value
286
calories per serving
10 g Fat4 g Protein43 g Carbs6 g FiberOther
Current Totals
10 g Fat
4 g Protein
43 g Carbs
6 g Fiber
MacroNutrients
Carbs
43 g
Protein
4 g
Fiber
6 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
109 mg
Iron
2 mg
Vitamin A
142 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
174 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
0 mg
Phosphorus
94 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
