MANGO PURI

NEEDED

Wheat flour - 2 cups

Powdered sugar - 2 tbsp

Mango pulp - 3/4 cup

Water as required

1 tsp oil

Oil for frying

Knead all the above said ingredients to a soft , tight dough adding water as required. 

Keep aside  for 20 min. 

Then roll it to small puri. 

Heat oil in a pan, check the heat. 

Keep on medium flame and fry the puries. 

Serve with any pickle or channa masala.... 

MANGO KHEER

NEEDED

1 cup mango pulp ( take a mango, peel the 

skin, cut , grind to a paste) 

Milk - 1 lr

Ghee - 1 tsp

Vermicelli / semiya- 1/2 cup. 

Sugar 

1/4 tsp cardamom powder,/ elachi powder

METHOD

Take a pan ,add 1 tsp ghee, add the vermicelli  and roast till the color changes. 

Now add milk, and cook on medium flame. 

Keep stirring occasionally. 

The milk should be reduced to half and the vermicelli is cooked, now add the sugar. 

The sugar should dissolve completely, add elachi powder and remove from flame. 

Let it cool down completely. 

Then add the mango pulp and mix well. 

Garnish with nuts and Serve chill. 

EASY MANGO PEDA

NEEDED
mango chopped - 1 cup
Cardamom/ elachi powder -1 pinch
Milk powder- 1 1/4 cup
Saffron a pinch ( mix in 1 tsp warm milk)
Ghee -1tsp
Sugar- 1/4 cup
Chopped nuts to garnish

METHOD
Make a fine puree with the chopped mangoes.
Add the mango puree to a pan, add sugar.
Mix everything well and keep cooking on a medium flame.
Add saffron mixed with 1 tsp milk.
Add milk powder, and mix well.add elachi powder.
Keep cooking till the mixture thickens.
( this mixture will come like a dough, and will not stick to the pan)
Keep stirring, add ghee 1 tsp.
Once the mixture becomes thick, remove and transfer to a greased plate.
Allow it to cool.
Apply little in ur palm.
Then make small balls with this mixture.
Take a ball, slightly flatten it and garnish with chopped almond or pista. 

MANGO SHEERA/ KESARI

NEEDED
1 cup rawa/ semolina/suji
2 cups mango pulp
2 cups water
Sugar 1/2 cup
Cardamom powder -a pinch
1tsp  ghee
5 cashewnut ( broken)
1 tsp raisin/kismis

METHOD
In a pan add 1 tsp ghee, add cashewnut.
Roast till light brown, add the raisins.
When they puff up add the rawa.
Slightly roast it.
Now add 2 cups of water. Keep mixing it.
Cover with a lid and cook for 2 minutes.
The rawa will be thick and nicely cooked.
Add sugar depending on the sweetness of the mango.
Keep mixing, now add the mango pulp.
Add little cardamom powder, mix well. Cook for 2 min and remove.
Serve hot garnished with chopped almonds.

CREAMY MANGO

NEEDED
Mango 2 - chopped
Mango juice - 2 cups( take a mango and grind to a paste, add 2 tsp sugar and little water)
Fresh cream
Roughly chopped nuts (badam, pista)

To serve:
Take a  small bowl, add the chopped mango.
Then add some mango juice.
Above add fresh cream.
Garnish with chopped nuts and  serve chilled.

MANGO PHRINI

NEEDED
Plain rice- 1/4 cup
milk - 4 cups
condensed milk  or sugar - 1/2 cup (to ur taste)
almonds - little chopped
elachi powder
pulp of 1 mango
chopped mango pieces - 1/2 cup

METHOD

• soak the rice for 1/2 hr . wash and drain the water .
• grind to a coarse paste (like rawa)
• then dilute this rice paste adding 1/4 cup water and keep it ready.
• 
  
• boil the milk 1 st . when themilk starts boiling , reduce the flame to low nd add the ground rice paste.
• stir constant ,till the milk gets thick ( like a porridge.)
• add condensed milk ,elachi powder and cook for few min .
• remove from flame , allow it to cool .
• refrigerate for an hr.

• then remove from fridge and add the mango pulp , almond , and chopped mangoes.
• mix well and again refrigerate , serve chilled.
• 
  

note:
adjust condensed milk or sugar , depending on the sweetness of the mangoes.
alphonso mangoes  prefferable.

MANGO JAM

NEEDED:
mangoes- peel the skin , cut , grind and keep aside .(pulp)
(if mango pulp 1 cup - sugar 1 cup)
sugar
citric acid / lemon salt - 1/2 tsp

METHOD:

• take a thick bottom pan and add the pulp, sugar, citric acid.
• keep in medium flame and stir constant  till the sugar melts ,and u get a glossy texture.
• (if u drop that, the last 2 drops will form 'v'.)
• remove and allow it to cool.
• store it in a jar .

NOTE:
mango pulp and sugar equal ratio.
stir constant , r it will stick to the bottom.
shd use only thick steel(eversilver) vessel for making jam. 

MANGAI PACHADI

 

NEEDED:

raw mango- 1 -peel skin , discard seed , and cut

jaggery -(1 1/2 tbsp) -to ur taste

pinch salt

haldi

1 red chilly- broken

oil 1 tsp ,  mustard -1 tsp  

METHOD:

• pressure cook the raw mango pieces adding pinch salt, haldi and little water.
• remove and keep aside.
• in a wok add little water  and the jaggery .
• wait till it gets completely gets dissolved.
• now add the cooked mango. 
• cook for few min  and remove. 
• then temper mustard , red chilly in little oil  and add to this pachadi.

 

MANGO BURFI

Needed:
 1 cup gram flour / besan
little ghee ( 1 tbsp approx)
fresh mawa - 250 gms
mango pulp - 1 1/2 cup
sugar - 1 1/2 to 2 cups ( deponds on the sweetness of the mango)

method:

•  roast besan in 1 tsp ghee( 1 min) , till color slightly changes.keep aside.
• in a thick bottomed pan make sugar ( 1 string).
• add besan , stir constant without lumps.
• add mango pulp and  then mawa.
• add 2 tsp ghee and stir constant till done.
• spread in a greased plate and put pieces after 10 min.

note:
 for thickining can even add cashew powder , makhana powder( roast and  powder makhana), or arrow root powder.
this burfi will be very soft. if pieces not coming , make small balls and slightly flatten it.

MANGO MALAI

Ingredients:

mango -2 (1 diced small, 1 to grind)
1 cup tender coconut water /elan tender coconut /malai ( not to grind so soft)
saffron pinch
condensed milk / mithai mate - to ur taste

Method:

• add 1 mango , 1/2 cup coconut water in a mixer and  turn once.
• the mango will become a smooth paste.
• then add the remaining coconut water, malai, mithaimate, and saffron.
• just turn once in a whiper mode.
• this will be thick . add the diced mango to this and serve.