Agro Cultures Updates, Admissions & Student Life

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AMARKHAND

Mr.FARDEEN NAWAZ,an aspiring student in his 1st sem of BCTCA, is remarkably dedicated and diligent. He stands out as an exceptional talent in the field of culinary arts and Indian institute of Hotel management and culinary arts nominating him as a chef of the day.

Ingredients

  • 200 gms Mango Pulp
  • 500 gms Hung curd
  • 50 ml Warm milk
  • 200 gms Sugar, powdered
  • 25 gms Cardamom powder

a pinch of Nutmeg

  • 30 gms Almond slivers
  • 20 gms Pistachio slivers

Method

  1. Combine the saffron and milk in a small bowl, mix very well and keep aside.
  2. Place the hung curd in a deep bowl and whisk well.
  3. Add the mango pulp and powdered sugar and again whisk well.
  4. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
  5. Refrigerate for at least 1 hour.
  6. Serve chilled.