King of fruits has arrived...an easy, delicious, milkshake with very few ingredients in your kitchen. For this milkshake you can adjust the sweetness according to the sweetness of mangoes and your taste.
Ingredients:
Mangoes - 2 medium size
Milk - 250 ml / 1 cup
Sugar - 2.5 tablespoons
Cardamom powder - 1 tsp
Chopped nuts - 1.5 tsp (optional)
Ice cubes - 7-8 nos
Method:
# Boil milk and let it cool completely.
# Wash and chop mangoes.
# In a blender / mixer jar add chopped mangoes, sugar, ice cubes, 1/4 cup of milk and blend well.
# Add rest of the milk, cardamom powder mix well.
# Chill the mango milkshake and serve. Sprinkle chopped nuts before you serve.
Today I am sharing an eggless semolina /rava cake with well ripped mangoes. I am going to bake in pressure cooker or pressure pan. We need very few ingredients to prepare this mouth watering, aromatic mango cake.
Before I move on to this recipe, would like to share some tips....which will be helpful for you....if you are a beginner.
* When you add nuts or tutti-fruti to your cake, there are chances that it might sink down....to avoid this mix 1 tablespoon of flour to your nuts or tutti-fruti and mix well then add to your batter. ( maida or whole wheat flour)
* When you are preparing semolina cake, add the baking powder and baking soda at the end( semolina needs 5-10 min of resting time, once you mix all wet ingredients together).
* Grease your cake tin well with butter or oil, before you start mixing you ingredients.
* When you bake cake in pressure cooker, never use gasket or whistle.
Ingredients:
Semolina / Rava - 1 cup (125 gms)
Well Ripe Mango - 1 medium size
(Puree)
Powdered Sugar - 3/4 cup (80-85 gms)
Refined Oil - 1/2 cup (120-125 ml)
Curd - 1/2 cup
Cardoman powder - 1.5 tsp
Baking powder - 1.5 tsp
Baking soda - 1/4 tsp
Tutti-frutti - 2 tablespoons
Finely chopped nuts for garnishing
# Let it rest for 5-10 minutes.
# In a pressure cooker, add salt for 1/2 inch, place a ring mould and preheat on medium -low flame for 15-20 minutes.
# Add baking powder and baking soda to the cake batter and mix well. ( You can see froth will start)
# Add tutti-frutti to the cake batter and mix well.
# Grease your baking tin with oil or butter.
# Pour your semolina mango cake batter in cake tin.
# Place your cake tin in pressure cooker and close the lid, without gasket and without whistle on medium flame for 40-45 min.
# Check by inserting a knife or toothpick in the centre....if it comes out clear...then your cake is baked well.
# Switch off the stove and allow it to cool.
# Loosen your cake tin with knife and demould the cake.
Once it comes to room temperature, can serve.
You can bake this cake in :
Otg - 170'c for 30-35 minutes.
Microwave convection mode - 170'c for 18-20 min.
Airfrier - 180'c for 20 minutes.
Hope you all like it!
Please do try and provide your comments.
Thank you!
Parfait is a French Dessert, with a combination of two dessert together. We can prepare it by adding, nuts, fruits, etc.
A wonderful Fancy dessert, which can be served any time. I am using mango, but we can give number of variation's in this recipe.
Ingredients:
Oreo biscuits - 1 pack
Mango - 1(chopped) medium size
Hung curd - 1 cup
Icing sugar - 2 tablespoons
Mango Puree - I cup
Eggless Mango Custard is an easy and mouth watering delicious dessert recipe, which can be prepared in 10- 15 min. This is a quick dessert recipe during party time.
Ingredients:
Custard Powder - 2 tablespoons
Milk - 100-150 ml
Sugar - 4 tablespoons
Ripe Mango - 1 big
Method:
# Boil milk well, simmer the stove.
#Add 4 tablespoons of sugar and mix well.
# In a bowl, take two tablespoons of custard powder and 2 tablespoons of milk, mix without lumps.
# Add the custard mixture with boiling milk and go on stirings.
# You need to mix until it becomes thick.
( Consistency should be when you draw a line at the back of your spoon, it should not drop)
# Switch off the stove, allow it to cool.
# Cut mangoes in pieces. Prepare a puree of half mango.
# Once custard comes to room temperature, add the mango puree and mix well.
Keep it in refrigerator until it is chill.
Take a serving bowl, add mango piece, put the chilled custard, add some more mango pieces, garnish it with cherry.
Mango Kulfi is one of the traditional Indian dessert recipe. Kulfi is everyone's favourite, that to in summer season.
Instead of using artificial colours or flavours I have used natural fruit, well ripe mango, which is a seasonal fruit of summer.
Ingredients:
Full cream milk - 1/2 litre
Well Ripe Mango - 1 number
Sugar - 2 tablespoons
Condensed milk - 2 tablespoons
Conflour powder - 1 tablespoon
Finely chopped
Almonds and Pistachio - 2 tablespoons
Method:
# Take a heavy bottom pan pour, full cream milk and boil it in medium flame.
# Inbetween scrap the sides of the vessel or pan, and stir well to avoid milk to burn.
# Once the milk is half reduced, add sugar and mix well.
# After milk thicken's add condensed milk and stir well.
# Atlast add conflour powder, disolved in little milk and pour it in boiling milk.
Stir for 2-3 min, to avoid lumps.
# Add half of chopped almonds and Pistachio and switch off the stove.
# When it comes to room temperature, pour it in a vessel and cover it well. Freeze for 4-5 hrs.
# After 4-5 hrs, take the Kulfi mixture from freezer, you will find, some ice crystals formed. Put it in blender or mixer jar and blend for 30 sec.
# Again freeze it in a air tight container for 4-5 hrs.
# Take a well ripe mango and make puree, again after 4-5 hrs take the Kulfi mixture from freezer and blend it with mango puree.
# you can use Kulfi mould or use small mutca (mud pots) to pour mango Kulfi mixture, and garnish with remaining almonds and pistachio and cover it, freeze for another 4-5 hrs.
Mango Kulfi is ready to serve. A wonderful mouth watering Kulfi to chill your summer. It is quite time consuming, but it will be really delicious.
Please provide your valuable comments.
Thank you!☺
