Ramdana Ladoo And Haji Ali Sitaphal Cream
Festive amaranth ladoos served with custard apple cream inspired from Mumbai's famous Haji Ali area.
Manish Mehrotra, Team India
4 Tbsp fine sugar
3 Tbsp fresh cream
1 tsp white butter
4 Tbsp amaranth/ramdana
One and a half kg sitaphal/ sharifa/ custard apple
For Amaranth Ladoo:
Make toffee sauce by adding castor sugar to the pan, then adding full cream and 1 tsp of white butter.
Take the sauce pan off the heat.
Pop amaranth seeds and mix it with toffee sauce to make a small ladoo.
For Sitaphal Cream:
Scrape out sitaphal pulp and pass it through strainer to remove seeds.
Add fresh cream to the pulp and adjust the sweetness with sugar if required.
Serve chilled sitaphal cream in a bowl. Top it up with amaranth ladoo.
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