It is not uncommon to wait for the summer season to be able to feast on mangoes. Are you smelling the sweet aroma of ripe mangoes? For me it’s a big YES. My big haul of organic and direct from the farm Hapoos mangoes, has arrived. My hands are itching to experiment with many recipes with mangoes.
There are umpteen ways to relish this fruit and to turn your meals interesting. So beat the heat, stay cool and energised with a sense of contentment this summer with this comforting and soothing fruit.
There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals. Take your pick and have a blast with this delicious fruit.
To begin with, I have made a delicious dessert made with vanilla sponge cake and filling of whipped cream & mangoes. Its shaped like a dome.
This dessert has different textures. The filling is soft, the cake is chewy. The dessert is sweet and balanced with the little tart mangoes.
It has everything you need to keep your taste buds singing with happiness. So are you ready guys 😊
Preparation time 15 minutes
Cook Time 35 miutes
Ingredients to make Mango Dome :
Let’s make sponge cake first as this is the base for the dessert :
Sugar 125 gms
Unsalted Butter at room temperature 50 gms
Eggs 4/ or 1 cup buttermilk/condensed milk
Vanilla essence 1 tsp
All Purpose Flour 125 gms
Baking Soda 1 tsp
Baking powder 1 tsp
Salt a pinch
Coconut milk 1 cup or less
Simple Sugar syrup 3 to 4 tsp
Mango puree 1/2 cup
Mango pieces chopped
Whipped Cream 1 cup
Mint leaves to garnish
Canned cherries to garnish
How to make Mango Dome
To make sponge cake, cream butter, eggs/condensed milk/buttermilk & sugar together.
Add vanilla essence and beat it with hand blender
Add dry ingredients like Maida/APF, baking soda & baking powder.
Add a pinch of salt
Beat again to blend everything together
Next add coconut milk to adjust the consistency
Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.
Bake in preheated oven at 180 degrees for 35 to 40 minutes
Remove and cool it on wire rack.
Take a bowl/ steel katori and cut the cake in dome shape. Make 2 semi circle pieces for dome shape. One for upper layer and another for down layer.
Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose.
Fill lower part with 1 piece of cake and cover till corner of glass bowl. If necessary, take few crumbs of cake and adjust the shape.
To make simple sugar syrup :
Traditional simple syrup is made from one part water to one part sugar (1:1).
Heat the water first, before adding the sugar. Heating the sugar and water together won’t ruin the syrup — it just takes longer to heat. Once the sugar is dissolved, let the syrup cool. Store it in a glass container in the refrigerator for two to three weeks.
Soak it with simple sugar syrup and press with your fingers to form a shape. Place this in freezer to set for 10 minutes or more
Now make the filling :
Take 1 cup whipped cream and add Mango puree and chopped Mango pieces.
Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.
Now cover the top of dome with another half of cake piece. Again soak it with some more sugar syrup. Press lightly with fingers and cover the dome with overhung cling film.
Put this back again in freezer to chill further for few hours. When serving take out and remove the cling film and un mould the dome on to plate.
Decorate with Mango puree Nd Mango pieces.Garnish with some mint leaves and canned cherries.
Cut it into pieces and enjoy it chilled.
Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.
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GAJAR HALWA SPRING ROLLS SERVED WITH RABDI
I was craving for some classic indian dessert, so the first thought came to my mind, was Carrot Halwa, but Not the regular one, but with a twist 😜
Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.
This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.
Today I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.
Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.
Prep Time 10mins
Cook Time 40 mins
Ingredients to make Gajar Halwa Spring Rolls
To make Gajar halwa :
Red Carrots 500 gms
Milk 1 liter
Sugar 1/2 cup less or more to your taste
Milk powder 1 tbsp
Clarified Butter 2 tsp
Chopped dry fruits handful
To make Rabdi :
milk 500 ml
1/4 cup Sugar
To make Spring rolls :
Spring roll sheets readymade 12
Maida slurry 1/4 cup
Oil to deep fry
How to make Gajar Halwa Spring Rolls
Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.
As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.
After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.
Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.
Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.
For making Rabdi :
Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool
To make spring rolls :
Keep spring roll sheets covered in wet cloth.
To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.
Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.
Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.
Serve hot with chilled/warm Rabdi.
Video recipe here 👇
GAJAR HALWA MOUSSE
As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.
Change of season calls for something soothing and chilled. So made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 2
Ingredients to make Gajar Halwa Mousse
Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful silver vark to decorate
Soak saffron in 1 teaspoon of milk
Put some water in the gelatin
Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.
Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it
Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.
Now whip up heavy cream till soft peaks achieved.
Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.
Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for few hours in the fridge.
For Orange reduction :
Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it
Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.
Make a desired shale with a orange juice reduction on a white plate.
Remove the Mousse from the mould and decorate it with pistachios. Serve chilled.
When you don’t know what to do with those leftover slices of your bread loaf – turn them into fluffy, custardy pudding with this super quick and simple dessert!
Looking for something warm, sweet, and satisfying to end your meal? “Instant” bread pudding goes just right with that.
It sounds like a quick and inexpensive dessert. Delicately sweet with a hint of coffee and cinnamon, takes only 3 minutes to prepare. It makes a lovely dessert, breakfast, or comfort dish any time. If you happen to have a couple of slices left over in a package of bread, this recipe is a perfect way to use them up.
Preparation time : 10 minutes. Cooking time : 3 minutes. Serves : 2
Ingredients to make Leftover Bread Pudding in Microwave in 3 minutes
- Leftover sugar syrup 2 spoons
- Coffee powder 1/2 tsp
- Leftover Bread slices 3
- Milk 1/2 cup
- 1 egg
- Sugar 2 tsp
- Butter 1 tablespoon
- Salt a pinch
- Cinammon a pinch
- Vanilla essence 2 drops
To make Caramel I have used 2 spoons leftover sugar syrup. Heat it on low flame. Swirl the pan in between. Add 1/2 Tsp coffee powder for flavour.
After few minutes the colour of sugar syrup will turn into golden brown. Remove it from heat. If it’s too thick add some water/leftover sugar syrup to adjust the consistency. Pour this into 2 remakins. Keep this aside.
Take 3 slices of leftover bread. Pour 1/2 cup of milk over to soak it for 5 minutes. Add 2 Tsp of sugar, a pinch of salt and cinnamon and 2 drops of Vanilla essence.
Add 1 Tbsp of unsalted butter and 1 beaten egg. Mix everything together. Pour this bread mixture in to greased remakins.
Micro high these for 3 minutes. Insert a toothpick and see if it needs few more seconds to micro.
Take it out once it cooks down a bit. Invert remakins on a plate.
Drizzle some more Caramel over it. Garnish it with Strawberry and few mint leaves.
Video recipe 👇
This cheesecake is tasty, low on fat and high on proteins. The nuts and oats crust gives the perfect crunch to the base. Delicious is the word for this.
Hung Curd Cheesecake With Almond-Oats Crust, a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people.
The detailed explanation makes Hung Curd Cheesecake With Almond-Oats Crust so simple and easy that even beginners can try it out.
This recipe can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hung Curd Cheesecake With Almond-Oats Crust.
Prep Time 20 min
Cook Time 20 min
Serves 6 people
Ingredients to make Hung Curd Cheesecake With Almond-Oats Crust
- FOR CHEESE LAYER :
- 1 cup hung curd
- 1 cup crumbled paneer (homemade)
- 1 tsp Fresh cream
- 2 tbsp Condensed milk
- 3 tbsp Sugar
- 2 tbsp Milk
- 1 tbsp cornflour
- For the crust :
- 1 cup powdered oats
- 1/2 cup powdered almonds
- 2 tbsp Sugar
- 1/4 cup butter
- FOR GARNISHING :
- Pistachios , Blueberries and cranberries.
How to make Hung Curd Cheesecake With Almond-Oats Crust
- For making crust: Mix the powdered oats, powdered almonds and sugar well.
- Rub in the butter until it is well combined and the mixture starts to come together
- Keep a pie mould ready. Grease and line it with parchment paper.
- Press the above mixture into the prepared baking tin.
- Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
- Keep it refrigerated until our cheesy mix gets ready.
- Preheat the oven at 180 degrees for 10 minutes.
- Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.
- Pour this over the prepared crust
- Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
- Remove it from the oven and allow it to come to room temperature.
- Refrigerate for 2 hours minimum.
- Garnish with pistachios, cranberries and drizzle of blueberries.
- Slice and serve cold. Keep the remaining cheesecake refrigerated.
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.
2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.
3. The cheese layer must be smooth and creamy without any lumps.
4.You may adjust the sweetness according to your preference by adding less or more sugar.
5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.
6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake
Recipe courtesy : Akila Subramaniam
Yogurt mousse with Gulkand and rose petal honey
This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.
It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.
Prep Time : 20 minutes
Cook Time : 10 minutes
Ingredients to make Yogurt mousse with Gulkand and rose petal honey
1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish
To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose
To prepare Rose petals honey:
Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.
Let it stand for a 2 days. It gets more fragrant with time.
Preparing the Mousse:
Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.
Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.
Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.
Heat the milk in the microwave for about 40 seconds or till almost boiling hot
Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.
Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.
Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.
Drizzle some rose petal and prepared honey on the mousse & serve chilled.
The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.
I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.
Recipe adaptation – eCurry.com