Thursday, 23 August 2012

AMBA VADI

INGREDIENTS

Alphonso mango thick pulp
2 cups
Granulated Sugar
1 cup
Clarified butter (ghee)
1  tbsp
Powdered sugar
¼ cup
Cardamom pdr (velchi pdr)
A pinch



METHOD
1.       Pass the mango pulp through a blender for a smooth pulp.
2.       Put it in a pan and simmer the flame when it bubbles.
3.       Reduce the pulp to less than half the quantity.
4.       When it starts to come together add granulated sugar. Mix till sugar melts and the pulp starts becoming like a ball like consistency. Add ghee and remove the pan out of the flame.
5.       At this stage add the powdered sugar. This dries out the pulp a little. Add the cardamom pdr to suit your taste.
6.       Grease a plate and transfer this mixture on the plate. Flatten evenly with the help of the back of a katori.
7.       Cut in small diamond shape and allow to cool. Remove the wadi from plate only when it has cooled completely. Store in a cool place.