dessert

Sago Mango Pudding


Sago Mango Pudding

With mangoes in abundance this season, enjoy the goodness of this nutritious fruit with the cooling effects of sago pearls

Mango: High in Vitamin C, folate & beta-carotene in addition to variety of nutrients.

Sago: Gluten free, cooling and antioxidant, reduces inflammation and improves immunity.

Ingredients

  • 3 to 4 Mangoes
  • 1 cup sago
  • 2 cups coconut milk
  • 2 cups water
  • ½ cup crystal sugar
  • ½ tsp salt optional
  1. Bring 3 cups water to boil in a saucepan, add the sago and cook for ten minutes.
  2. Switch off the flame and leave covered for ten minutes. 
  3. Drain and add the sago to a bowl of cold water to rinse. Drain. 
  4. Add the sago pearls along with the coconut milk, water and crystal sugar and salt to a pan and cook on medium flame till sugar dissolves and mixture thickens a little. 
  5. Remove from flame and leave to cool. 
  6. Chill till ready to serve.
  7. Chop or slice the mangoes and reserve, before serving top with mango slices or pieces. 
  8. If you wish, puree some mango pieces and add the puree to the sago pudding and mix,
  9. Top with chopped or sliced mangoes.
  10. Garnish with candied fruit if desired.

Makhane ki Kheer


Makhane ki Kheer

Makhanas have important benefits. They are rich in nutrients and hence make a great addition to a healthy diet. They are high in antioxidants and help stabilize blood sugar levels and have anti-aging properties and may also promote heart health. They are rich in protein and gluten free.

As makhanas are low in calories they make an excellent snack in between meals to satisfy hunger pangs. For a snack, roast the makhanas, sprinkle with salt and enjoy.

The Makhana kheer is a rich dessert but low in calories. It is an important item on fasting and Navratri menus as regular grains like rice and wheat are not allowed during fasting in India.

Makhane ki Kheer

Ingredients

  • 2 cups Makhane (lotus seeds, fox nuts)
  • 3 cups milk
  • ½ cup sugar
  • 2 to 3 tbsp. ghee
  • 10 nos each almonds, pictachios, raisins, (nuts sliced)
  • 3 cardamoms
  • A pinch saffron
  • 2 to 3 dried roses for garnish and decoration (optional)

Method

  1. Clean the lotus seeds and lightly roast in ghee till light brown and crisp.
  2. Grind to a coarse powder, you can leave some large pieces.
  3. Heat the milk and when it come to a vigorous boil, add the sugar and stir till dissolved.
  4. Then add the ground makhane. Stir frequently.
  5. Let it simmer for 1/2 hour. Add the nuts, raisins, ground cardamom and saffron and simmer 5 minutes.
  6. If you like a thicker and granular consistency cook for further 20 to 30 minutes and then proceed with adding nuts, etc.
  7. Allow to cool. Refrigerate 1 hour before serving. Serve cold.
  8. May be served slightly warm if desired.
  9. Crumble the roses and sprinkle over the kheer for garnish and decoration. Use fresh rose petals if available.

Mango Kulfi No Cook Kulfi


Mango Kulfi

Ingredients

  • 1 tin Sweetened condensed milk (397 gms)
  • 2 cups cream (160 gms. each)
  • 1 tin measure milk (Condensed milk tin measure)
  • 1 or 2 ripe mangoes, chopped into small cubes
  • 1/2 tsp. mango essence
  • 1/4 tsp. yellow food colour 1 or 2 drops red food color

Method

  1. Mix condensed milk, milk and cream.
  2. Beat well till smooth.
  3. Add the essence and food colors and whisk till smooth.
  4. Add the chopped mango pieces and mix well.
  5. Freeze in Kulfi moulds, ice cube trays or in a plastic containers.
  6. Leave to set for 24 hours.
  7. Unmould, cut into cubes and serve.
  8. Check out the Pista Kulfi recipe
%d bloggers like this: