These little ones are mangoey delights. I have recently started doing this ‘desi’ custard using rice flour to thicken the milk and there are so many ways to play with it!
All you need it a litre of milk ( I use cow milk) and 2 tablespoons of rice flour,
Bring the milk to boil and keep boiling on a low flame for ten odd minutes. Mix rice flour with half a cup of milk to make a smooth slurry paste. Add to the boiling milk and stir non-stop till it thickens and is cooked, say another ten mins.
Add brown sugar/ white sugar/organic sugar as per taste.
I added generous amounts of saffron to it and some fresh Alphonso mango to get this mango custard.
Yesterday, I added a few dropped of vanilla extract and chopped mangoes to make these cute Mango vanilla shots.
I kept some without sugar and added some palm date jaggery and froze it as kulfi. More yumminess 😀