Ingredients
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1/2 cup rolled oats or normal oats.
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1/4 cup walnuts( mildly roasted)
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1/4 cup cashews( mildly roasted)
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5-6 Dates( preferably soft dates) In case they are hard soak them in hot water for some time and use.
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1 cup Hung curd
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1 ripe mango cut into pieces
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Cardamom/ saffronoptional
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1 tbsp jaggery powder
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Pista piecesfor garnishing
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mango piecesfor garnishing
About
provider: youtube
url: https://www.youtube.com/watch?v=11SDfOmNXhA&t=1s
src: https://www.youtube-nocookie.com/embed/11SDfOmNXhA?start=1&feature=oembed
src mod: https://www.youtube-nocookie.com/embed/11SDfOmNXhA?start=1
src gen: https://www.youtube-nocookie.com/embed/11SDfOmNXhA
Steps
1
Done
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step 1 - For the cake baseRoast the rolled oats lightly on a tawa. |
2
Done
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Step 2Add 1 tbsp virgin coconut oil to the coarsely ground mixture. (You can add butter if you do not want to use coconut oil.) Then add a pinch of salt. Mix well. |
3
Done
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Step 3Transfer the ground mixture into a cheesecake mould( dabbi) and flatten it with a spoon to a a thin layer. |
4
Done
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Step 4 - For the yoghurt mixtureMix the mango pieces and jaggery. Add cardamom or saffron( optional) and purée this mixture. Add this to the hung curd and mix well |
5
Done
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Step 5 - For setting the cakeGarnish the cake base with small mango pieces and pour the yoghurt mixture on top of it. Refrigerate it for 3-4 hours. |