Ingredients:  

• 1/2 cup mango puree (fresh or canned)  

• 1/2 cup thick yoghurt (hung curd works best)  

• 1/2 cup condensed milk  

• 1/2 tsp cardamom powder  

• 1 tablespoon cornstarch  

• Fresh mango pieces, pistachios, and rose petals (for garnish)  

Method:  

1. In a mixing bowl, add mango puree, yoghurt, condensed milk, cardamom powder, and cornstarch. 

2. Whisk until the mixture is smooth and lump-free. 

3. Pour the mixture into a greased springform pan or any heatproof bowl. 

4. Cover tightly with aluminium foil. 

5. Place in a steamer or large pot with water and steam for 15-20 minutes on medium heat. 

6. Remove from heat and let it cool completely. 

7. Refrigerate for at least 2-3 hours for the best texture. 

8. Before serving, garnish with fresh mango pieces, chopped pistachios, and rose petals.  

Tip: If you don’t have a steamer, you can use the oven’s water bath method at 180°C for 20-25 minutes. 

Adjust the sweetness depending on your mango’s natural sugar level.