Desserts

  *****Mango Morobba****** Ingredients: 10 ripe mangoes 2 cups sugar 1 cup water 1/2 teaspoon salt 3 cardamom pods 2 cinnamon sticks 2 bay leaves 1 teaspoon lime juice Method: Peel the mangoes and cut them into two pieces. Using a toothpick, prick the mango pieces all over. Soak the mango pieces in lime juice for 7-8 hours. Rinse the soaked mango pieces in water several times to clean them. In a pan, combine sugar, water, salt, cardamom pods, cinnamon sticks, bay leaves, and lime juice. Let it come to a boil. Once the sugar has dissolved and the mixture starts bubbling, add the mango pieces. Simmer over low heat. Once the mangoes are soft and the syrup thickens, remove from heat. Let it cool and then store in bottles. *****Mango Pickle:****** Ingredients: 1 kg raw mangoes 1 cup vinegar 1 1/2 cups mustard oil 1 tablespoon mustard seeds 1 teaspoon turmeric powder 1 tablespoon red chili powder 1 tablespoon minced garlic 1 tablespoon Panch Phoron (a blend of five spices) 1/2 teaspoon roasted Panch Phoron 1 tablespoon salt 1 tablespoon sugar 16 cloves garlic 10 green chilies 1 tablespoon garlic paste Method: Peel and cut the mangoes into small cubes. Mix with salt and let them sit overnight. Heat mustard oil in a pan. Add roasted Panch Phoron and fry until fragrant. Add garlic paste, minced garlic, and sauté for 1 minute. Add chili powder, turmeric, salt, sugar, and a little vinegar. Cook until the oil separates. Add mangoes and cook for another 15 minutes on low heat. Add whole Panch Phoron, green chilies, garlic cloves, and garlic paste. Cook for another 15 minutes until thickened. Fry Panch Phoron in oil for 2 minutes and then add it to the pickle. Remove from heat and let it cool before storing in glass jars. *****Kashmiri Pickle****** Ingredients: 5 kg raw mangoes 3 kg sugar 1 bottle vinegar (650 ml) 24-25 dried red chilies 6 tablespoons minced garlic Salt to taste Method: Wash and soak the mangoes for a while, then drain the water. Cut the dried chilies into pieces. Heat sugar and vinegar in a pan until the sugar dissolves. Add dried chilies, minced garlic, and salt. Cook until it thickens. Add mango pieces and cook until they become soft and the syrup thickens. Transfer to glass bottles and seal. ******Mango Chutney****** Ingredients: 1/2 kg raw mangoes 4 onions, finely chopped 1 teaspoon kalonji (nigella seeds) 8 dried red chilies 1 tablespoon tamarind 4 tablespoons sugar 10 cloves garlic Salt to taste Mustard oil as needed Glass jars for storage Method: Peel and chop the onions. Cut mangoes into small pieces. Mix onions and mangoes with kalonji, dried red chilies, tamarind, sugar, salt, and a little mustard oil. Let it marinate for 3-4 days in the sun. After marinating, heat some mustard oil in a pan and add the mango-onion mixture. Cook until it thickens. Store in glass jars. ****Mango Leather***** Ingredients: 1 kg ripe mangoes Method: Peel the ripe mangoes and cut them into pieces. Cook them slightly. Spread the cooked mangoes evenly on a greased plate. Dry them in the sun until they become leathery. Once dried, cut into desired shapes and store in an airtight container.

*******Mango Mohito******** Ingredients: 1/2 cup mango cubes 1 cup mango puree 1/2 cup mint leaves Small lemon slices (5-6 slices) 3/4 tablespoon lemon juice 2 tablespoons honey Ice cubes as needed Soda water as needed 1 pinch of salt Instructions: In a glass, gently muddle lemon slices, mint leaves, and salt. Add lemon juice, mango puree, honey, and ice cubes. Mix well. Top it up with soda water and gently stir. Garnish with lemon slices and mint leaves before serving. *****Mango Delight***** Ingredients: 1 cup desiccated coconut 1/3 cup mango puree 1/2 cup condensed milk Instructions: Toast the desiccated coconut lightly. Mix mango puree and condensed milk and cook for 5-7 minutes until thickened slightly and cooled. Shape the mixture into balls and roll them in desiccated coconut. Serve the balls on chocolate paper. *****Mango Mousse Cup***** Ingredients: 600 grams mango puree 250 grams whipped cream 80 grams condensed milk 75 grams digestive biscuits 25 grams butter Instructions: Crush the digestive biscuits and mix them with melted butter. Press this mixture into the bottom of small shot glasses and keep in the freezer to set. Divide the whipped cream into three parts. In the first part, keep it plain white. Mix one part of mango puree with the second part of whipped cream to get a light yellow color. Mix the remaining mango puree with the third part of whipped cream to get a slightly thicker consistency and a deep yellow color. Fill three piping bags with each of these mixtures. Layer the shot glasses with plain white cream at the bottom, followed by a layer of light yellow cream, and finally, a layer of deep yellow cream on top. Garnish with mango cubes and mint leaves on top before serving.

Sweet, Sour, and Spicy Mango Pickle Ingredients: 1 kg raw mangoes, peeled and diced 1/2 cup vinegar 1 cup mustard oil 2 teaspoons garlic paste 2 teaspoons turmeric powder 3 tablespoons sugar Salt to taste For seasoning: 1 teaspoon fenugreek powder, 2 teaspoons cumin powder, 1 teaspoon mustard powder, 2 teaspoons fennel seeds, 3 tablespoons mustard seeds, 2 tablespoons dried chili powder, 1 teaspoon black cumin seeds Method: Peel and dice the raw mangoes and sprinkle salt over them. Leave them overnight. The next day, wash the mango pieces and marinate them with turmeric and garlic. Keep them in the sun for a while. In a pan, heat half cup of oil and sauté the mango pieces until soft. Remove from heat. In another pan, heat the remaining oil and add sugar. Once the sugar melts, add all the spices (except mustard and fenugreek powders) and cook until the mangoes are tender. Once the mangoes are cooked, add the mustard and fenugreek powders and mix well. Mango-Garlic Pickle Ingredients: 2 cups diced raw mangoes (without skin) 1 cup mustard oil 1 cup chopped garlic 1 tablespoon fenugreek seeds 1 tablespoon mustard seeds 1 tablespoon cumin seeds 2 teaspoons black cumin seeds 1/2 cup vinegar 2 teaspoons turmeric powder 10-12 dried red chilies 2 tablespoons sugar Salt to taste Method: Marinate the mango pieces with salt and leave them overnight. The next day, drain excess water. Roast and grind all the spices. Heat oil in a pan, add garlic, and sauté for a while. Then add ground spices and stir well. Add mango pieces, sugar, and vinegar. Cook until the mangoes are soft. Once done, let it cool and store in a bottle. Mango-Onion Pickle Ingredients: 1 cup grated raw mango 1 cup chopped onions 2 teaspoons mustard powder 1/2 teaspoon black mustard powder 1 tablespoon mustard oil 2 teaspoons chili powder Salt to taste Method: Dry the grated mango and chopped onions separately in the sun for a day. The next day, mix all the ingredients well using your hands and transfer them to a jar. Seal the jar tightly and keep it in the sun for a few days. Mango Seed Pickle Ingredients: 4 cups mango seeds 2 teaspoons salt 1 teaspoon black cumin powder 3 dried chilies 1/2 teaspoon fenugreek powder 1 teaspoon turmeric powder 1 teaspoon panch phoron (a mix of five whole spices) 2 cups mustard oil Method: Soak mango seeds in water with salt for 5-6 hours. Drain the water and dry the seeds in the sun for a few hours. Roast and grind fenugreek powder and black cumin powder. Coat the mango seeds with turmeric and salt water and let them dry in the sun again for a few hours. Transfer the dried mango seeds to a jar and add the roasted spices. Heat mustard oil, add panch phoron, and pour it over the mango seeds in the jar. Seal the jar with a cloth and keep it in the sun for a few days. Mixed Mango Pickle Ingredients: 10 mangoes 2 tablespoons mustard paste 1 tablespoon panch phoron 1/2 cup vinegar 1 tablespoon turmeric powder 1 tablespoon chili powder Salt to taste 1 cup sugar 2 bay leaves 3 dried chilies 1 cup mustard oil Method: Cut the mangoes into pieces and marinate them with turmeric and salt for 8-10 hours. Mix mustard paste, turmeric, chili powder, salt, and half of the vinegar with the mango pieces and let them sit for another day. Once dried, add the remaining vinegar, sugar, bay leaves, dried chilies, and mustard oil to the mango pieces and mix well. Transfer the pickle to a jar, cover it with a cloth, and keep it in the sun for a few weeks

Ingredients:  3 eggs ½ cup milk ¼ sugar Directions: First of all, boil milk, then keep it in a cold place to cool. Then break the egg and add sugar to it and mix it well. On the other hand, boil water in a big pot over the fire and after 5 minutes of mixing, keep it on the boil for 25 minutes. Remove it from the water and keep it in a cool place. When it cools, put it in the freezer for 1 hour. Then serve a delicious pudding.