Categories Mango Recipe

Mango Kulfi

You can beat the sun this summer by chilled mango kulfi by preparing at home. With the help of few ingredients and small preps you are ready to serve sweet and delicious mango kulfi. Mango kulfi is an Indian frozen dense dessert made from milk and mango puree.

Ingredients:

• 2.5 cups of milk of your choice

• 2.5 cups of mango puree – approx 3 to 4 large sized alphonso mangoes can be used

• ¼ or ½ cup sugar – depends on the sweetness of the mangoes. So adjust accordingly.

• 4 to 5 green cardamom crushed or ¼ teaspoon cardamom powder

• 1 pinch of saffron

• 12 to 15 unsalted pistachois – blanched or soaked, peeled and sliced (keep some for garnishing)

• 2 to 3 tablespoon almond paste (almond meal) or khoya (mawa or dried evaporated milk solids) – optional

• 2.5 or 3 tablespoon rice flour or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk.

Duration:

• Prep time : 10mins

• Cooking time: 20mins

• Total timing: 30mins

Procedure:

• Add milk and saffron in a pan. Start heating milk on a low flame, let the milk come to a gentle heat. Do not boil the milk fully.

• Add sugar to the milk. Keep stirring the milk till the sugar gets dissolved.

• Dissolve the rice flour in 3 tbsp milk. Add this rice floor paste to the milk. Keep on stirring so that no lumps are formed.

• Continue to cook until the mixture gets thickens. Switch of the flame.

• Add the almond paste or khoya to the milk. Stir and let the mixture cool.

• Add mango puree, chopped pistachio slices and mix well.

• Pour Mango kulfi into kulfi moulds. Freeze for 8-10 hours.

• Serve Mango Kulfi chilled and sliced topped with saffron, sliced pistachios and cardamom powder.

 

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Categories Mango Recipe

Mango Cake

Try your hands out on the mango cake this summer. It can be served either as a dessert recipe with a choice of frosting or as an evening snack with a choice of coffee or tea beverage.

Ingredients:

• 1 cup of mango

• ¾ cup (180grams) sugar

• ½ cup (120ml) oil

• 1 tbsp vinegar

• 1 tbsp yellow food colour

• 2 cup (280 grms) maida/plain flour

• 1 tbsp baking powder

• ½ tbsp baking soda

• ½ tbsp salt

• ½ cup milk

For baking in cooker: Salt or sand

Duration:

• Prep time: 10mins

• Cook time: 45mins

• Total time: 55mins

Procedure:

• Blend 1 cup of mango and ¾ cup sugar together. Blend it to smooth puree dissolving sugar completely.

• Take one large bowl add mango pure 1/2 cup oil, 1 tbsp vinegar and ½ tbsp yellow food colour. Give it a nice mix while making sure that everything gets combined.

• Now strain 2 cup maida, 1 tbsp baking powder, ½ tbsp baking soda and ½ tbsp salt with mesh strainer. Now add ¼ cup milk until the batter is combined well.

• To prepare cake pre-heat a cooker for 5-10mins by adding 1 ½ cup of salt and close the lid of the cooker without keeping the gasket and whistle.

• Now transfer the cake batter to a cake mould spread equally throughout the mould. Make sure to line a butter paper at the bottom to prevent from sticking also tap twice level up uniformly and remove any air bubbles if present. Place the cake pan into pre-hated cooker.

• Cover and cook on a medium flame for 45min, you can alternatively, preheat and bake at 180-degree Celsius for 45min.

• Insert a toothpick and check if the cake has baked completely. Let cool the cake and then unmould the aam cake.

• Finally, Enjoy eggless mango cake as it is or decorates with frosting.

 

Author bmm 0 Comments
Categories Mango Recipe

Aamras

Aamras is a summer delight in a bowl. Traditionally aamras is served with Poori and this combo of aamras puri is liked by many people and is quite popular. But aamras can also be had after a meal or as a sweet dish, dessert or just about at any time.

Ingredients:

• 3-4 large alphonso or kesar aam

• ½ tbsp cardamom powder

• 1 pinch saffron strands(optional)

• 1 cup sugar (can vary depends on mangoes sweetness)

• Water or milk as required.

Duration:

• Prep time: 5mins

• Making time: 10mins

• Total time: 15mins

Procedure:

• Peel and chop the mangoes and add them to a blender jar. You can also add some sugar if the mangoes are tangy.

• Then blend the mangoes to a smooth pulp. Check the taste and add sugar if required. To thin down the aamras, you can add some milk or water and blend again. But don’t add too much as then it will become a juice.

• Take the mango pulp in a bowl. Then add cardamom powder and crushed saffron strands. Addition of sugar makes the consistency slightly thinner in the mango pulp.

• Stir very well. Then pour in small bowls and chill in the refrigerator. Serve aamras with puri. You can also serve with chapatis for a healthier option. You could even add your choice of dry fruits to the aamras. If adding cashews, then fry the cashews till golden brown and mix it with the aamras.

 

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