( A culinary delicacy from the mango-land Mallihabad - Lucknow – Awadh . Butter soft cottage cheese, rolled with wheyed out yoghurt & shaped into roundels with zingy Mango chunks With a touch of secret soft spices from the SHIKAMPUR hamlet near Hyderabad making it a favorite recipe from the specialties of Rampur Cuisine )
½ kg Curd tied in a muslin cloth and hung till all the water drains out
Salt to taste
½ teaspoon White pepper powder
2 tablespoon Cornflour;
40 gm Roasted chana powdered
½ teaspoon Green Cardamom powder
1 teaspoon Saunf
200 gms paneer fresh
Desi Ghee for frying
3 Green chillies fine chopped
FOR THE FILLING
250 gram Sweet mangoes ,firm & chopped fine ( DUSHEHRI / KESAR / AMRAPALI )
10 gram Ginger; julienned & CHOPPED
20 gram Mint leaves chopped fine
½ pinch Saffron strands
Salt to taste
1 ) Whey-out the curd and keep aside in a bowl . take fresh paneer and grate it fine , gradually start mixing the the whey ed out yoghurt cheese into the paneer mashing and forming a homogeneous mixture with the flat of the palm .
2) Add salt, white pepper powder, cornflour, roasted chana powder, cardamom powder and saunf powder to the curd and mix well to form a firm dough .
3) Mix all the ingredients for the filling. Divide the CURD & PANEER mixture into PALM SIZE PATTIES , take a pinch of stuffing and roll into the patties – first oval and then pressing a bit on the head of the patty , flattening a bit and shaping into hearts ensure that the rolling is done gently so that the stuffing is well concealed into the roundels shaped patty .
4). Heat ghee in a mahi tawa / non- stick shallow pan and shallow fry the dumplings till done.
SERVE HOT WITH THE HOME MADE CHUTNEYS OF CHOICE .