NO CREAM MANGO MOUSSE

 INGREDIENTS

3 cups mango puree

3 cups white chocolate

1 cup sugar

METHOD

Blend 4-5 large mangoes. Measure to get 3 cups of puree

Add 1 cup sugar and blend again

Chop 3 cups chocolate. Using double boiler or microwave melt the chocolate

Mix all the ingredients. Mix well

Set in fridge for 6-8 hours or overnight.

EGGLESS WHOLE WHEAT MANGO TRES LECHES

INGREDIENTS

FOR MANGO CAKE:

1 cup whole wheat flour (Atta)

1/2 cup powdered sugar

1/4 cup oil

1/2 cup Mango Puree

1 tsp baking powder

1 tsp baking soda

1/2 tbsp vinegar

2 tbsp milk powder (optional)

3/4 milk

For Mango Sauce:

2-3 large mangoes

1 cup instant condensed milk

2 tbsp milk powder

3/4 cup warm water

1/4 cup whole milk

METHOD:

In a bowl, sift together flour, baking powder and baking soda. Set aside.

In a separate bowl, add mango puree, sugar and oil. Whisk well till all the ingredients are well incorporated.

Add sifted flour and baking soda and baking powder.

Add  milk little by little mixing all the ingredients at the same time.

Once batter is ready to pop in oven, add 1/2 tbsp vinegar.

Mix well, pour the batter in lined baking tray.

Bake at 180 degree celsius for 30-35 or till skewer comes out to be clean.

Let cake cool down completely.

Transfer in serving bowl or using same baking tray, prick the cake all over to make holes for mango sauce to be absorbed.

For Mango Sauce:

Mix 2 tbsp milk water in warm water to get third type of milk.

In a blender jar, blend together instant homemade condensed milk, milk powder milk, whole milk and blend it to get mango sauce.

Pour this sauce (almost 1/2 cup),  all over the cake and set in fridge for 3-4 hours or overnight.

Chill remaining sauce in the fridge.

Decorate the cake with whipping cream and garnish with pistachios.

Pour more mango sauce and top it with chopped mangoes.

Serve chilled!!

MANGO POPSCILE / MANGO BAR

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INGREDIENTS

2 cups milk

1/2 cup sugar

3 tbsp milk powder

2 tbsp cornflour

1/3 cup milk for dissolving cornflour

For Mango Pulp

1 cup white chocolate

2 cups mango puree

METHOD

Dissolve cornflour in milk and set aside.

In heavy bottomed pan, add milk, sugar and milk powder. Bring it to boil and simmer till sugar is

completely dissolved.

Add cornflour and cook on medium to low flame till it thickens. Keep stirring in between to avoid getting stick to the bottom.

Let it cool down completely.

In a different bowl, melt white chocolate, add mango puree.

In popsicle mould, add some mango puree, then fill till 3/4 with milk mix and end with some more mango puree.

Cover the mould with foil and insert ice-cream stick.

Set in freezer overnight.

Keep the mould outside the fridge for 3-4 minutes and dmould.

Enjoy these yummy mango bar.

RASMALAI

Rasmalai is one of the popular and delicious bengali sweet where rasgullas are soaked in thickened and sweetened milk.

This recipe is favourite of all my three kids. They relish the saffron milk and the spongy flat balls inside.

To get the soft and spongy rasmalai, make sure to use cow milk than buffalo milk, trust me you will get good result.  



You can now watch complete video on Rasmalai.  

 


Yields: 10-12 pieces
INGREDIENTS
FOR CHEENA
1 litre cow's milk
1 TSP citric acid or 2 tbsp lemon juice (citric acid is highly recommended here for best results)
1/3 cup water


For boiling:
6 cups water
2 cups sugar


FOR RABRI: 
1 litre full fat milk (buffalo milk)
1/2 cup sugar
15-20 strands saffron (kesar)
1 tsp cardamom powder
Few chopped nuts of your choice

STEPS FOR CHEENA
1. Mix lemon juice with 2 tbsp water Or dissolve citric acid in 1/4 cup water and keep aside. You will see citric acid will dissolve naturally. If any particles remain stir well with spoon.

2. Bring milk to boil. Turn off the flame and let it cool down for 30 seconds.

3. Add citric acid mix little by little mixing milk at the same time. After a minute or so you will see milk is curdled. Now wash it with fresh water till it cools down

4. Strain the curdle milk using clean muslin cloth.

5. Wash it with cold water to take out sourness.

6. Squeeze out the excess water till all the water is drained and at the same time it should be moist.

7. Divide cheena in small equal parts.

8. Press between your palm and give it round shape.

9. Before you start kneading, keep 6 cups water with 2 cups of sugar for boiling.

10.  When water comes to rolling ball, add flatten balls. Cook on high flame for 15 minutes. 

11. To check whether it's cooked, half full the glass with water drop rasgulla, if it sinks it's cooked, if it floats on top cook for another 10 minutes.
19. Once done, transfer balls in cold or room temperature water to cool it down.

STEPS FOR RABRI: 
1. Bring milk to boil with cardamom powder and kesar. Once it comes to boil, simmer on low flame till it becomes little thick , for about 15-20 minutes.

2. Add chopped nuts.

3. Turn off the flame and let it cool down.



ASSEMBLING:

1. Squeeze out the excess the water from balls.

4. Transfer flat cheena balls to serving bowl and add rabri over it.

5. Keep it in the fridge for 5-6 hours or overnight.

5. You can see how spongy it is by the holes in it.















 6. Serve with some chopped nuts and fresh rose petals.

JAMUN JUICE / JAMUN DRINK / BLACK PLUM JUICE / BLACK BERRY JUICE

Jamun, a summer fruit, is full of iron, folic acid, potassium, calcium. Vitamin A&C are found in abundant in this tiny fruit. It helps in increasing hemoglobin count, relieves constipation, arthritis, acidity.

My kids don't like to eat Jamun so am I. 

I find it very difficult to swallow because of its typical trait. Neither I like it's taste. But when nature is giving you it's blessing in abundant you don't want to disregard it. Something like this happened with me. 

I have a Jamun tree near my house and my domestic helper got a bag full of it with huge smile.

I remember having falsa juice since childhood, after looking at Jamun first thing struck me was falsa juice, and I gave jamun the same try and trust me it tasted heavenly.

But here is one very important suggestion specially if you are going to make this drink for kids, do sieve the pulp.

The best part comes when your children likes it too and ask for more. If I am not wrong 80% of jamun from that tree was consumed by my family ;)

So what are you waiting for try these yummy, refreshing and appetizing jamun juice today!!!

INGREDIENTS
20-30 Jamuns or 1/2 cup chopped jamun
2 tbsp sugar

1/2 tsp black salt
2-3 mint leaves (optional)
2 glasses water
some ice-cubes

METHOD
Blend all the ingredients. Add water and sieve it. Add ice-cubes and enjoy!! Don't forget to sieve the pulp.
 








1. Blend together all the ingredients. 

2. Make a fine puree. 

3. Strain by adding water in puree.













4. Sieve it as fine as possible. 

 5. This is what you will get.

 








6. Some ice-cubes.

7. Enjoy!!

KESAR PISTA KULFI / PISTACHIO POPSICLE

Pista kulfi is well-known desi ice-cream which nothing can replace. A super creamy and healthy dessert made by reducing milk to achieve thick consistency.   

Some people add cornflour to make it thick but I somehow don't like to add cornflour due to its typical taste. 

Reducing milk not only makes it thick but makes it really tasty which gives authentic taste.

In summers you can make many recipes with milk like: Fresh fruit drink, Royal mango shake, strawberry banana shake, Kesar badam milk.


INGREDIENTS 
1 litre whole milk
1/2 cup cream (I used Amul cream)

1 cup milkmaid or sugar (adjust sugar level according to your preference)
1/2 tsp cardamom powder
1/2 cup chopped pistachios and cashews
few strands of kesar (saffron)

METHOD
1. Soak saffron in milk for 15-20 minutes.

2. Bring milk to rolling boil on high flame in heavy bottomed pan.

3. Reduce the flame to low and add saffron soaked milk.

4.  Let milk simmer till it reduces to half and keep scrapping the edges.


5. Once it reduces to half, add condensed milk and cook for more 15 minutes. You can replace condensed milk with sugar.

6. Add cardamom powder and cream.

7. Add chopped pistachios. Turn off the flame.

8. Let this cool down completely.

9. Pour in the moulds and let is set overnight or for 8-9 hours.

10. Remove from mould and enjoy.

Pictorial:

1. Pour milk in heavy bottomed pan.

2. Increase the flame to high and let it boil.

3. Reduce the flame to low and let it simmer till it reduces to half.









4. Soak saffron in milk for 10-15 minutes.

5. Keep scarping the edges .

6. Add saffron dissolved milk or you can directly add saffron while milk is simmering.

7. Add condensed milk and let it simmer till it reduces to half.









8. Add cardamom powder and cream.








9. Add pistachios. Turn off the flame and let it cool down completely.

10. Pour in the moulds.

11. Close and set in fridge.

12. Sprinkle some more pistachios.

13. Serve chilled. 

NO BAKE MANGO CHEESE CAKE / NO BAKE MANGO CAKE / EGG-LESS NO BAKE MANGO CAKE

This mango no bake cake is very simple and delicious to make and one of the hit summer recipe. 

Mango with hit of curd sourness not only balances the taste but makes it really yum. 

My kids not only loves strawberry no bake cake but they are great fan of this chilled cake too.
  
Many recipes call for paneer to replace cheese-cake but I personally don't like that taste so I made it only with curd and mango puree.

This recipe has only one difficult part, that is, to set the gelatin properly. Many people add gelatin directly in the batter, which I feel is not the correct way as curd is generally cold and after adding hot gelatin in it, gelatin forms lump, due to which cake doesn't set firm and nice.

So, for perfect no bake cake I will advice to cook the gelatin with mango puree and then add in curd-condensed milk mix. This will give you firm shape.



INGREDIENTS

For Base Layer:

10-15 or 1.5 cup digestive biscuits

1/2 cup melted butter (I used salted Amul butter)

1 tbsp sugar

 

For Filling:

1 cup hung curd

1 cup milkmaid or powdered sugar

1 cup mango puree

2 tbsp gelatin or agar-agar

1/2 cup water

1/4 cup chopped mango (optional)

 

For Glaze:

1/2 cup mango pulp

2 tbsp sugar

2 tbsp water

1 tbsp lemon juice

a drop of orange food color

 

METHOD
For Base:

1. Combine the biscuit and sugar and blend in a blender to a powder.

2. Add melted butter, vanilla essence and mix well until all of the crumbs are coated evenly.

3. Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact. Press with the back of a spoon.

4. Place in the refrigerator until the cheesecake filling is ready.

  

For Cheesecake Filling:

1. Pour water on the gelatin and let it bloom for 10 minutes.

2. Whisk curd to get smooth consistency. Add condensed milk.

3. Using heavy bottomed pan, warm mango puree on low flame.

4. Simultaneously, dissolve gelatin on other side of the gas, once completely  dissolved add in mango puree. Mix well and cook for a minute.

5. Pour this mango puree in curd-condensed milk mix. Mix well. Here I will suggest to use blender or beater to mix all the ingredients to get smooth and creamy consistency.

6. Pour this over biscuit base.

7. Tap the pan and keep in the refrigerator for 6 hours or overnight to set. 

For Glaze: 

1. Transfer all the ingredients in a pan and bring to boil and let it thicken. 

2. Let the glaze come to room temperature. 

3. Pour on the cheese cake. 

4. Set in the refrigerator.

 

Pictorial:

1. Add biscuit and sugar in food processor to make fine powder.











2. Add melted butter.











3. Pulse again.











4. Brush tin with melted butter or place parchment paper.











5. Put biscuit powder.











6. Spread evenly with the help of spoon.












7. Keep it in the fridge.

For Cheesecake Filling: 
 








1. Dissolve gelatin in water and keep aside to bloom.

2. Whisk curd well.













3. Add condensed milk. Whip well till both the ingredients are incorporated.

4. Add mango puree in heavy bottomed pan and cook on low flame.

5. By the time mango puree becomes warm, dissolve gelatin soaked water on low flame.

6. As soon as gelatin dissolve completely add in warm mango puree. 

7. Mix well and turn off the flame.

8. Let if cool down a bit. Add in curd mix. 

4. Mix well using hand beater or juicer mixer for smooth consistency.











5. Pour mix over the base. Keep in fridge for 6-8 hours or overnight to set.



 For Glaze:
 








1. Mix together mango puree, sugar, water and lemon.

2. Cook on low flame till it thickens.

3. Add a drop of food colour. It's optional.

4. Mix well.

5. let it come down to room temperature and pour over the set cheesecake.

6. Keep it in fridge to set.

7. Serve chilled.

8. Have a slice!