Baked Mango Milk Cake | Vineet Bhatia Recipes

300g chenna/paneer, crumbled finely
50g / ¼ cup caster sugar
50g mango puree
½ teaspoon cardamom powder
1 tablespoon semolina
70g mango cubes, 1 cm
40g broken cashew nuts
Ghee or oil to grease
 
In a bowl mix together chenna and sugar until the mixture becomes like a crumbly dough.
Add mango puree, cardamom powder and semolina, mix together until the mixture becomes granular and wet in texture, almost cake like.
Lastly fold in the mango cubes and broken cashew nuts.
 
Grease individual ramekin bowls or a large cake tin with ghee.
Pour in the mango chenna mixture, tap gently on the work surface to remove any air pockets.
Bake in a pre heated oven at 180°C/350°F for approximately 28-30 minutes or until the cake firms up and the top turns golden brown.
Insert a wooden skewer into the cake and if it comes out clean means the cake is cooked.
Cool the cake and serve with ice cream or with dices of fresh mango and cream

#cheftraveller #chefvineet #vineetbhatia

Website: http://vineetbhatia.com
Facebook:   / thevineetbhatia  
Instagram:   / chefvineet  
Twitter:   / thevineetbhatia