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5 - Bread slices.
1.5 cups -
2 tbsp - Condensed milk| For garnishing:
1/2 cup - Beaten cream.
1/2 Dark chocolate grated.
How to Make Pudding Olympia
Mix mango pulp with condensed milk in a blender and keep in the freezer for 5 minutes.
Cut bread slices in to roundels with the help of a katori.
Apply butter on both sides of the slice, toast them lightly on a non-stick pan.
Dip each slice in chilled mango pulp, and arrange them directly in a serving dish like an Olympic ring pattern i.e., each slice should overlap to absorb the pulp into the bread for 2 minutes.
Chill for 5 minutes.
Cut pineapple into 5 equal parts.
Arrange each part in the centre of the bread.
Sprinkle grated chocolate on the border of each slice.
Pipe cream around the pineapple and top the pineapple with cherry.
Serve cool only.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.