Mango puree - 1 cup (2 ripe magoes, peeled, diced and pureed)
Sugar - 1/4 cup (or according to taste)
Cardamom powder - 1/2 tsp
Custard powder - 4 tbsp (I used Brown and Polson custard powder)
Milk - 1/4cup
Cashews and raisins (fried in 1tbsp ghee) - optional
- Mix custard powder with milk and stir well to make sure that there are no lumps.
- Add mago puree, custard-milk mixture, sugar in a pan and on medium-low flame cook for about 10-15 minutes.
- Mixture will come together into a pudding consistency. Add cardamom powder before removing from heat.
- Add the fried cashews and raisins (if using). You can serve this warm or chilled.