By Devi Poojari
These deliciously creamy and puffy sweet treats blend together choux pastry and cold mango shrikhand for little pockets of flavour.
1 cup yoghurt, drained and hung ¼ cup mango pulp 1 tablespoon cardamom powder 3 tablespoons honey Slivered almonds, for garnish
1 cup water ½ cup soft butter 1 + ¼ cup all-purpose flour 4 eggs 2 tablespoons sugar Egg wash [1 tablespoon milk + 1 egg]
Take the hung curd, which should be half its quantity after draining and whisk with the remaining ingredients.
Melt the butter, sugar and water together in a saucepan before adding the flour.
Using a wooden spoon stir until the flour clumps to form a ball around the spoon.
Ensure that steam is rising from the dough and it has absorbed all the moisture before transferring to a bowl and letting it cool completely.
Crack one egg at a time and mix in thoroughly before adding the next one and repeating the process until all the eggs have been incorporated.
Using a couple of spoons or a piping bag, pipe coin-sized balls on to a greased baking sheet before patting the top gently to be slightly flat.
Brush the egg wash on top and bake in a 180 degrees Celsius oven for 10-15 minutes, until the pastry is puffy and brown.
Cool and bring to room temperature before making a tiny cave at the bottom and stuffing it with mango shrikhand.
Arrange on a cake stand or platter and serve.
Image Credit: delish.com