Amba Nadiya Palua Thikiri

Amba Nadiya palua thikiri

Ingredients ....
1 Cup Arrowroot powder
1 Cup Mango pulp
¼ Cardamom powder
½ Cup grated tender smooth coconut
Sugar if needed
½ Cup Milk
1 pinch Salt

Desi ghee for grease the tray

Preparations......
Grease the tray and keep this tray on refrigerator.
Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down.

After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water.
Now take another mixing bowl add everything mix nicely to make like batter.
Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously.
When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray. After it comes to room temperature cut into your choice of pieces.
Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serve as this done, or keep in refrigerator for chilled taste.
Once you keep in refrigerator it's slightly hard and taste is better than warmer thikiri.

Tips..

*Use more sweetest and pulpy mango to avoid extra adding sugar.

*Soaking arrowroot powder process is good for stomach.

* Tender coconut pulp is hard to grating so you may use chopper.

*You may also make this with oranges, with strawberry, with plums, with dry fruits. Or only with coconut, in this use coconut oil for more flavour full.

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