Marie gold biscuits -3 small packets
Butter (room temperature)-according to your taste
Milk - 1 cup
Mango puree- 1/4 cup
Apyura Rabri spread- 3 tbsp
Mix nuts - chopped 2 tbsp
Saffron strands 3-4
White chocolate melted- 1/2 cup
Whip cream-1/4 cup
Garnish - chopped nuts and dried rose petals
1. Grind the marie gold biscuits and mix butter to make a crumble. Set in a tart mould and keep it in the refrigerator for 15-20 minutes.
2. Boil the milk and add Saffron strands and nuts. Add sugar and wait till the milk gets thick and then add Apyura Thandai Mix. Boil for a few minutes and turn off the gas and let it cool.
3. Mix the melted white chocolate in the whipped cream and add mango puree to the mixture. Add all this to the boiled milk.
4. Pour it into the tart mould and keep it in the refrigerator for 1- 2 hours. Garnish with pistachio powder and serve chilled.