Rava (Fine or Medium) : 1 heaped cup (I used fine, you can use Bombay Rava too)Sugar Powder / Pitti Shakkar : ½ cup Oil : ¼ cup (any edible oil, I used Sunflower oil) Mango Puree : 1 cup (I used fresh Alphonso Mango/Aapus Ambo) Full Fat Milk / Doodh : ½ cup Cooking Soda : ½ tsp Baking Powder : 1 tsp Mango Essence : few drops (Optional) Mango Color : few drops (Optional)/ I have not used. Tutti Frutti : handful piecesCoarsely Powdered Almond / flakes : 2 tblsp
** 8 inch Aluminium baking dish (You can use any you generally use) Melted Butter / Ghee : 1 tblsp APF/Maida : 2 tblsp
Preheat the oven at 160 / 180 deg. C.
** Prepare thick Mango puree without addition of water in a mixer grinder. I used Aapus Ambo / Alphonso Mango as they have a lovely color, aroma and taste. Reserve one cup aside, you can use the remaining for any other purpose, I just enjoyed it as it is.
** Prepare and keep the aluminium baking dish ready by applying the butter / ghee all over the inner side in a thin film. Now sprinkle the APF/Maida all over it from inside and tap it all over evenly without touching with hand. Invert and tap it so that the excess flour falls away.
** Roll the tutti frutti pieces in a little bit of APF/Maida to evenly cover it all over the surface of the pieces and keep it ready aside. This is done so that the tutti frutti pieces do not sink to the bottom while baking.
** In a glass bowl add in the prepared mango puree, oil, sieved sugar powder, rava, mango essence, colour if needed (I have not added) and mix well to a smooth texture. The ingredients should be well mixed without any lumps. Keep this covered aside for 10-15 minutes.