Mango tango panner roll

600 ml double toned milk (1.5% fat)

2 tsp lemon juice

2 medium Alphonso mangoes

5 tsp powdered sugar

Method  :

Bring milk to the boil and turn off flame. Immediately add lemon juice and stir until milk curdles. Strain through a muslin cloth, making sure all the liquid or whey is removed. What remains in the cloth is paneer.

Crumble the paneer and churn in a blender for 5-7 seconds while it is still hot. Remove into a flat plat and immediately add the powdered sugar. Mash thoroughly using your hand until completely smooth (approximately 5 minutes).

Divide into 12 parts and set aside.

Cut 12 thin, flat slices from the fullest part of the mangoes.

Place one part of the mashed paneer on the centre of each mango slice. Roll inwards, so that the mango envelopes the paneer.

Repeat for all  rolls.

Serve immediately or refrigerate

For weight watchers , pregnant ladies,   post pregnancy breast feeding moms , and kids too