Mango Mint Kheer
Servings - 2 - 3
INGREDIENTS
Rice - 200 grams
Water - 600 milliliters
Milk - 30 milliliters
Saffron - 1/4 teaspoon
Mangoes - 350 grams
Milk - 2 litre
Sugar - 100 grams
Cardamom - 3 pods
Raisins - 2 tablespoons
Almonds - 2 tablespoons
Mint - 10 grams
PREPARATION
1. In a mixing bowl, add 200 grams rice, 600 milliters water and soak for 30 minutes.
2. In a mixing bowl, add 30 milliliters milk, 1/4 teaspoon saffron and mix it well.
3. Soak for 20 - 25 minutes.
4. In a blender add 350 grams mangoes and blend it into smooth puree.
5. Boil 2 litre milk in a heavy skillet, add soaked rice, 100 grams sugar and Stir continuously over a medium heat.
6. Then, add 3 pods cardamom, prepared saffron milk and stir them together.
7. Now, add 2 tablespoons raisins, 2 tablespoons almonds and mix it well.
8. Then, add 10 grams mint, blended mango puree and cook for 2 - 3 minutes.
9. Garnish with almonds.
10. Serve.
Mango Custard
Servings - 2 - 3
INGREDIENTS
Vanilla custard powder - 30 grams
Milk - 110 milliliters
Milk - 1 litre
Mangoes - 800 grams
Sugar - 215 grams
Pomegranate - 155 grams
Grapes - 190 grams
Mangoes - 180 grams
Almonds - for garnishing
Pistachios - for garnishing
Cashews - for garnishing
PREPARATION
1. In a bowl, add 30 grams vanilla custard powder, 110 milliliters milk and mix it well. Keep aside.
2. Heat 1 litre milk a heavy pot, add the prepared custard mixture in it and stir well.
3. Bring it to a boil and stir continuously until the milk reduces to it’s half.
4. Transfer this mixture into a bowl and allow it to cool.
5. In a blender, add 800 grams mangoes, 215 grams sugar and blend it well.
6. Transfer this blended mixture into the custard mixture and mix it well.
7. Now, add 155 grams pomegranate, 190 grams grapes, 180 grams mangoes and mix it well.
8. Refrigerate it for 1 hour.
9. Garnish with almonds, pista.
10.Serve.
Mango Falooda
Servings - 1
INGREDIENTS
Milk - 450 milliliters
Sugar - 50 grams
Water - 700 milliliters
Vermicelli - 100 grams
Chia seeds - 1 tablespoon
Water - 300 milliliters
Mangoes - 400 grams
Sugar - 2 tablespoons
Almonds - for garnish
Pistachios - for garnish
PREPARATION
1. Boil 450 milliliters milk in a pan, add 50 grams sugar and mix it well.
2. Now, Heat 700 milliliters water in a another pan, add 100 grams vermicelli and mix it well.
3. Then, take a bowl, add 1 tablespoon chia seeds, 300 milliliters water and soak for 20 minutes.
4. Take 400 grams mangoes, add 2 tablespoons sugar and blend it until smooth.
5. Now take a glass, add chopped mangoes, soaked chia seeds, boiled vermicelli, boiled milk, blended mangoes.
6. Top with mango ice cream.
7. Garnish with almonds, pistachio.
8. Serve and enjoy!
Mango Kulfi
Servings - 5 - 7
INGREDIENTS
Hot water - 2 tablespoons
Saffron - 1/4 teaspoon
Mangoes - 550 grams
Condensed milk - 355 grams
Fresh cream - 200 grams
Cardamom powder - 1/4 teaspoon
Almonds - 2 tablespoons
Almonds - to taste
Popstick
Almonds - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons hot water, 1/4 teaspoon saffron and mix it well.
2. Soak for 5 minutes.
3. In a blender, add 550 grams mangoes, 355 grams condensed milk, 200 grams fresh cream, saffron water, 1/4 teaspoon cardamom powder, 2 tablespoons almonds and blend it into a smooth puree.
4. Pour the mixture into the moulds.
5. Garnish with almonds.
6. Insert pop stick into it.
7. Freeze for overnight.
8. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould the kulfi.
9. Garnish with almonds.
10. Serve immediately.
