Mango panna cotta

Ingredients 

Milk( full cream )—500ml

Mango pulp(puree)—1 cup

Sugar—1/3 cup

Corn flour—1/2 cup

Vanilla extract (essence)—1 teaspoon 

Cardamom pods (ellaki//elaichi)—4 to 5

Cashews and raisins(drakshi//godambi)—as required 

You can even use pistachio,badam(almonds) for topping.

Method 

Wash mangoes and chopp and blend to smooth puree in a mixer grinder jar or blender.

Take 200 ml of milk add corn flour and mix it well without any lumps.

Add mango puree and mix well and keep it ready.

Now  heat rest of the milk( 300 ml) In a nonstick pan or thick bottomed kadai on low flame.

Add in sugar,cardamom pods,and vanilla essence.

Let the milk come to boil keep stirring.

When it starts boiling add mango corn flour mixture slowly stirring continuously.

Cook on low flame to avoid it from sticking to the bottom of pan.

When it becomes thick switch off the stove.

Now grease the serving bowls with ghee or butter,and pour the cooked mixture into these bowls.

Garnish with dry fruits 

Let it cool completely to room temperature.

Cover and refrigerate it for 4 to 5 hours or overnight.

Once chilled you can serve  As it is or you can flip it over onto a plate and serve.