In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste.
To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.
Preparation time: 5 mints.Cooking time: 15 to 20 mints.
Ingredients:1.Heavy milk : 2 small cup.2.Condensed milk : ¾ cup.3.One tea spoon corn flour.4.Two mango (I use fresh mango u can use mango pulp too).5.Half cup sugar or as per your taste.6.Few saffron stands.7.Pinch of freshly crushed cardamom.8.Few pistachios for garnishing.
Process:
Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.
Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.
Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.
After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.
Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.
Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.
The super easy MANGO KULFI is ready now enjoy every bite with your loved one.
In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste.
To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.
Preparation time: 5 mints.
Cooking time: 15 to 20 mints.
Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.
Process:
Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.
Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.
Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.
After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.
Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.
Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.
The super easy MANGO KULFI is ready now enjoy every bite with your loved one.
In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.
My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother. The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this.
Preparation time: 15 mints.Cooking time: 40 to 50 mints.
Ingredients:1.Raw mango: 1kg.2.Jaggery or Jhola Gur: 1 kg.3.Sugar: 500 gm.4.One tea spoon turmeric powder.5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.6.Half tea spoon salt.7.Three to four table spoon mustard oil.8.Two dry red chili.
Process:
Slice the raw mangoes with the shell not too thin not to thick.
Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely.
Now sprinkle some salt and turmeric powder into the mangoes.
Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.
Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.
After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.
Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.
Now add the dry roasted fenugreek and fennel seeds and stir for some time.
Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.
In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.
My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother. The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this.
Preparation time: 15 mints.
Cooking time: 40 to 50 mints.
Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.
Process:
Slice the raw mangoes with the shell not too thin not to thick.
Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely.
Now sprinkle some salt and turmeric powder into the mangoes.
Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.
Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.
After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.
Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.
Now add the dry roasted fenugreek and fennel seeds and stir for some time.
Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.
For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart.
Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.
Preparation time: 5 mint.Cooking time: 15 mints.
Ingredients:1.Two raw mango.
2.Few mustard seeds.3.One dRY red chili.4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).5.Pinch of turmeric powder.6.Salt and sugar as per taste.7.Mustard oil.
Process:
Wash and peal the raw mango, then cut some small thin pieces.
Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.
Fry for some time, then add the turmeric powder and some salt stir for some time.
Now add some water and cook till the mango pieces are half boil
Now add some sugar and cook in very low flame till the chutney become thick.
Now sprinkle the dry roasted fenugreek and fennel seeds powder.
Serve cold and enjoy the sweet and sour taste.
For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart.
Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.
Preparation time: 5 mint.
Cooking time: 15 mints.
Ingredients:
1.Two raw mango.
2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.
Process:
Wash and peal the raw mango, then cut some small thin pieces.
Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.
Fry for some time, then add the turmeric powder and some salt stir for some time.
Now add some water and cook till the mango pieces are half boil
Now add some sugar and cook in very low flame till the chutney become thick.
Now sprinkle the dry roasted fenugreek and fennel seeds powder.
Serve cold and enjoy the sweet and sour taste.
