Mango Ice Cream

Mango Ice Cream

Its the season of King of fruits...how about a creamy, delicious, No Churn Mango Ice Cream made with just 3 ingredients. 

Ingredients:

Mangoes - 500 gms / 2 medium size. 

Amul fresh cream - 350 ml

Condensed milk/ Mithai mate - 200 gms / 1/2 tin

Method:

# wash and chop the mangoes. Blend it to a fine paste / pulp.

# In a mixing bowl add fresh cream and condensed milk and whisk well for 2 minutes. 

# Add mango paste / pulp and whisk well.

# In a container transfer the mixture and cling wrap and close with the lid.

# Freeze for 8-10 hrs. 

# Ice Cream is ready to serve.

Enjoy this summer with creamy delicious Mango Icecream.

Pl. do try and provide your comments.

Thank U!

Bourbon Biscuit Ice-cream (No Churn)

Bourbon Biscuit Ice-cream (No Churn)

Today I am sharing bourbon biscuit ice-cream recipe prepared using leftover whipped cream and Bourbon biscuits. We prepare whipped cream for icing cakes or desserts. You can store your leftover whipped cream by cling wrap in refrigerator for about a week.

You can add any flavour to you ice-cream such as chopped strawberries, mango, choco oreo or mixed nuts of your choice.

An excellent dessert for any occasion with very few ingredients in your kitchen. This is a super soft, delicious 'No Churn' recipe.

Ingredients:

Whipped Cream - I bowl
Bourbon biscuits - I pack
Vannila essence - few drops
Condensed milk - I/2 tin

Method:
# Crush bourbon biscuits with rolling pin.

# Mix condensed milk and vanilla essence together.

# Add leftover whipped cream to condensed milk mixture.

# Mix gently. Add crushed bourbon biscuits and mix well.

# Pour the mixture in a container. Can add some more crushed bourbon biscuits at the top.

# Cling wrap and close the container.

# Keep it in freezer for 8-10 hrs.

Bourbon Ice-cream is ready to serve.
Please do try this recipe and provide your comments.
Thank you!

Eggless Semolina Mango Cake

Eggless Semolina Mango Cake!

 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

Method:
# Mix mango puree, powdered sugar, refined oil, cardoman powder, curd, semolina together.

# 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!