Mango Cheese Roll

Serves: 2

Serving size: 2 rolls

Ingredients:

• 400 ml double toned milk (1.5% fat)

• 1.5 tsp lemon juice

• 1.5 medium Alphonso mangoes

• 3 tsp powdered sugar

• 1/4th tsp cardamom powder (optional)

• Few strands of saffron

Method:

• Bring milk to the boil and turn off flame.

• Immediately add lemon juice and stir until milk curdles. Strain through a muslin cloth, making sure all the liquid or whey is removed. What remains in the cloth is paneer.

• Crumble the paneer and churn in a blender for 5-7 seconds while it is still hot. Remove into a flat plate and immediately add the powdered sugar & cardamom powder. Knead thoroughly using your hand until completely smooth (approx 5 mins).

• Divide into 8 parts and set aside.

• Cut 8 thin, flat slices from the fullest part of the mangoes.

• Place one part of the mashed paneer on the centre of each mango slice. Roll inwards, so that the mango envelopes the paneer.

• Repeat for all 8 rolls. Place a strand of saffron on each roll

• Serve immediately or refrigerate.

Shelf life: Keep refrigerated and consume within 12 hours.