Mango Malpua- Popular Indian Dessert

-
Image
Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat.Mango is one such fruit that is versatile even beyond our imaginaion. There are too many recipes we usualy prepare from mango. But today I want to share one of my fevorite recipe of mango dessert , which is ‘Mango Malpua’. For those who don’t know what ‘Malpua ‘ is- Malpua is a pancake served as a dessert  or a snack originating from the Indian subcontinent. The batter for malpua is normally prepared by flour, and water , milk, coconut,  sometimes crushing ripe bananas also used. Then deep fried in ghee or oil, and served hot after  dipped in sugar  syrup  after they are fried . Now talking about todays recipe here I am using wheat flour and semolina  instated of  refined flour . Besides I am using organic jaggery in place of sugar for making syrup.The main motto behind this  healthy twist is that , so that every body can enjoy it without any guilt. So here the recipe is
Post a Comment

Mango Phirni

-


Phirni is a classic Indian rice pudding made by ground rice with milk.Unlike traditional kheer it takes very less time for cook, as ground rice is used in it

Traditionally verious type of fruits like apple ,banana etc  are  used in Phirni.

Here I am using Mango as it is in season.And it is well known facts that seasonal fruits have all the vitamins and nutrients that our body needs in that particular season.

 Besides that mango is probably one of the most likeable fruit all over the world.And also its natural sweetness and aroma takes our phirni to the next level of the taste.

CUISINE: INDIAN  

COURSE:DESSERT

PREP TIME:30 MINUTES

COOK TIME:30 MINUTES

TOTAL TIME:1 HOUR

 SERVINGS: 2


 Ingredients:

·       50 grams rice or ¼ cup basmati rice

·       2 large mango or 2 cup mango puree

·       1 L full fat milk

·       4 tablespoon organic brown sugar or add as per taste (Normal sugar can also be used)

·       1 teaspoon cardamom powder (or crushed 6-7 green cardamom to a powder in a mortar-pestle)

·       ½ tablespoon blanched almonds / dry fruits for adding in phirni.


How to make 

·       Firstly, soak 50gm of basmati rice for 30 minutes.

·       Blend rice to a coarse paste and  keep aside.

·       Take 1L full fat milk in a thick bottomed pan and on a low flame heat it.Stir it occasionally so that the milk does not scorch from the base.

·       Keep the flame on low,till milk thickens.

·       Now add the coarse rice paste in to the milk and Stir very well ,so that no  lumps are formed.

·       Cook it for another 10 minutes, stir it in between , so that the phirni does not brown or burn from the base.

·       By the time the rice granules get cooked, the phirni would thicken considerably. 

·       Add the brown sugar in the milk and stir it well.

·       You can also add a pinch of saffron for rich colour. But it is an optional steps.

·       Add the cardamom powder and chopped dryfruits in to it, mixed it well.

·       Keep the pan down. Cover the pan and let the phirni cool at room temperature.

·       Once the phirni has cooled down, it will thicken more.

·       Add the mango puree and mix very well to a uniform consistency. You can add more or less pulp depending on the sweetness of the mango and your taste.

·       Finally, refrigerate the mango phirni for 3 to 4 hours and serve it as dessert.


 

 



Comments

Post a Comment

If you have any doubts , please let me know

Popular posts from this blog

Dim Posto Vapa-Steamed Egg Curry cooked in Poppy Seeds Paste

-
Image
Lunch dishes always plays a big part in Bengali cuisine. There are several typically bengali dishes which you can only enjoy as lunch with steamed rice. This dish is one of those typical dishes but with a very simple and easy recipe with great flavour and taste. Egg curry is an integrated part of Indian meals. Every region has its own version of egg curry each being unique in its own way. We Bengalis enjoy our regular eggs & potato curry with rice almost once in a week and that curry is a simple comfort food though extremely flavorful. This dim posto vapa is a fusion of two-three   Bengali classics dishes , but trust me  it is   so amazingly tasty that it can beat any egg curry any day. So  it is my pleasure to share this traditional egg recipe with you guys. Make this in your lunch and enjoy. Course:   Main Cuisine  :   Indian (Bengali) Prep Time  :  30 minutes Cook Time :   15-20 minutes Serves : 1-2 Ingredients 2-3 hard boiled eggs. 2-3  Tablespoons  fi
Read more

Ragi Dhokla

-
Image
If anyone asks me, what is my favourite flour? Answer will be Ragi flour, because of its food value and off course its pinkish colour. Ragi is a rich source of fiber, calcium, and iron. When it is consumed it is considered to be a great food for weight control, diabetes and cooling the body. Ragi is also gluten-free and highly suitable for those who are lactose intolerant. Now about Ragi dhokla,   it is a very simple snack to make and almost oil free. Even one can have it as breakfast. It is very easy to make yet full of taste comes with lots of nutrients. So it is a must try recipe. Category: Breakfast / Snack Cuisine: Gujrati Prep Time: 20 Mins Cook Time: 10-15 Mins Serves: 3-4 Ingredients 1 Cup Ragi Flour (Finger Millet Flour) 1 Cup Sooji/rava/semolina 1 inch grated ginger 1 Cup curd/yogurt 1.5 Teaspoon eno fruit salt or 1.5 Teaspoon  baking soda 1/2 Cup water (opti
Read more

Watermelon Halwa

-
Image
Summer are known for the abundance of invigorating fruit recipes that are prepared at home to beat the heat. Watermelon is one such fruit that is versatile even beyond our imaginaion. Recipes like watermelon juice , salad , ice cream can be prepared from this amazing fruit. But today I want to share one of my fevorite recipe of Watermelon , which is ‘ Watermelon Halwa’. For those who don’t know what Halwa is – it’s an Indian pudding which  could be made using grated root vegetables (like carrot, beetroot etc.), any kind of flour (like whole-wheat, all purpose flour, gram flour etc.) or using some grains (like semolina, couscous, barley etc.) Anyway  Watermelon halwa i.e tarbooj halwa is made using the rind of the watermelon which usually end up in the bin , not from the pink flesh. The white portion of the melon is nutritious but lacks taste so we often discard it,but here I am using this rind use it to make a delicious dessert . Cooking the rind not only helps you reduce waste but
Read more