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Layered Mango Zarda Recipe
|Mango pulp||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Saffron||1⁄2 Teaspoon, crushed in 1 tablespoon rose water|
|Basmati rice||1 1⁄2 Cup (24 tbs)|
|Almonds||4 , blanched and sliced|
|Pista||4 , blanched and sliced|
Serving size: Complete recipe
Calories 3096 Calories from Fat 952
% Daily Value*
Total Fat 108 g166.4%
Saturated Fat 56.4 g282.1%
Trans Fat 0 g
Cholesterol 291.3 mg
Sodium 620.6 mg25.9%
Total Carbohydrates 465 g155.2%
Dietary Fiber 14 g55.9%
Sugars 188.6 g
Protein 58 g115.6%
Vitamin A 13.9% Vitamin C 6.7%
Calcium 72.7% Iron 33.3%
*Based on a 2000 Calorie diet
Add sugar and flour.
Stir and scald over low heat for 1/2 an hour.
Remove from fire and cool.
Add sieved mango pulp.
Fold in whipped cream and saffron.
Parboil rice with a pinch of salt and a little ghee and drain.
Grease a transparent casserole and arrange alternate layers of rice and' mango pulp, starting and ending with rice.
Dot with slight ghee and bake in a moderate oven of 350° for 15-20 mins.
Serve warm, decorated with almond-pista slices.