MANGO SAFFRON PUDDING

Have you ever witnesses a life coming into the world. Today I got that chance to see and seal rarest of rare natures miracle. In the wee hours of the day, a cow slowly and silently delivered a tiny beautiful calf. It was one mesmerizing moment, when the baby was getting licked and pampered by the mother cow. In the golden glow of rising sun, calm summer morning breeze, dew kissed soft green grass, in the shade of huge banyan tree, birds chirping as if they are welcoming the new life into this world….Some moments in life are just so magical and you just forget everything to record that particular moment in your memory forever. Saying a silent prayer and thanking Allah SWT for blessing me to witness such a miracle….I started my day….

My blog ‘Yummy Food’ has also come into this world slowly and silently on one of the summer night’s in 2008. Years after its existence I thought of giving my blog much deserved and long waited makeover. Allhumdulliah finally I could do so. Past few days I was very busy trying, learning, coding, bugging, migrating and tweaking to give my blog a brand new look. Though I tried to fix up many things, you may still face some technical glitches. Do report back if possible to fix them ASAP.

A life or new look, anything good has to be celebrated and what’s better way than a dessert…isn’t it?? Today’s dessert is made of king of fruits and most loved seasonal fruit ‘Mango’…You can see mango stalls coming up all along the road sides in India in the months of April, May and June. I was lucky enough to get fresh organic mangoes from an organic shop near to my house. This is my first recipe in the series of mango recipes coming this summer….Mango and saffron are perfect match made in gastronomical heaven. This chilled dessert will definitely win the hearts over….Can there be a anything so simple and yum be made with mangoes….a perfect party dessert….or just lick it over watching IPL….

MANGO SAFFRON PUDDING

INGREDIENTS:

• 1½ cups Mango puree
• 2½ cups Milk, at room temperature
• 1 cup fresh Cream
• 2-3 tbsp. Corn starch
• 5 tbsp. Sugar (adjust to taste)
• ½ tbsp. Vanilla essence
• 3-4 tbsp. diced Mango pieces
• ½ tbsp. Saffron

PREPARATION:

• In a thick bottom vessel, whisk milk, cream, saffron and corn starch. Whisk till corn starch is completely dissolved. On a medium heat, bring this mixture to boil by stirring continuously.
• Now add mango puree, sugar and vanilla essence and stir for 3-4 minutes on medium flame by gently stirring.
• Turn off the flame and remove the vessel from heat. Leave it on kitchen counter to cool down.
• Strain using soup strainer in a bowl to avoid lump. Seal the bowl with a cling film to avoid the formation of skin as the pudding chills.
• Transfer this bowl to refrigerator and chill overnight or for at least 6-7 hours.
• Serve chilled by garnishing with fresh diced mango pieces and saffron strands.
• Add love to make the recipe taste ‘Yummy’.

NOTE:
The correct consistency for the chilled custard is that it should be lacy and ribbony when you pour it.