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Easiest Way to Prepare Tasty Mango rose chia pudding

Without fail cooking ultimate Mango rose chia pudding easy, delicious, practical.

Mango rose chia pudding
Mango rose chia pudding

Good Evening every body, at this time you get present recipe Mango rose chia pudding with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Mango rose chia pudding.

Ingredients for Mango rose chia pudding

  1. Prepare 4 : mangoes Alphonso.

  2. Needed 1.5 tbsp : chia seeds.

  3. Needed 1/4 cup : milk.

  4. Prepare 4 tbsp : cream.

  5. Prepare 50 gms : white chocolate.

  6. Prepare 1.5 tsp : gelatine.

  7. Prepare 2 tbsp : dry rose petals.

  8. Prepare 4 : cardamom pods powder.

  9. Needed 3 tbsp : water.

  10. Needed 6 : thinly sliced pistachios.

If all ingredients Mango rose chia pudding it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mango rose chia pudding

  1. In a bowl put the chia seeds with milk and keep it aside for 30 minutes..

  2. In another bowl add gelatine and water and keep it aside for 10 minutes for the gelatine to bloom. Microwave it for 20 seconds mix well and allow it to reach room temperature..

  3. In a bowl cut the white chocolate into cubes, add cream and with the help of double boiler method melt the chocolate till it’s lump free. Keep it aside to allow it to come to room temperature..

  4. Wash, peel and cut mangoes into cubes. Put them in a blender along with cardamom powder and rose petals and blend it into a smooth paste..

  5. Open the lid and add white chocolate, soaked chia seeds and gelatine and churn it once again..

  6. Pour the mix into individual glasses and garnish with pistachios and dry rose petals..

  7. Seal the glasses with cling film and refrigerate for 4-5 hours and serve chilled..

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