Jolly Homemade Recipes: Mango Recipes

Showing posts with label Mango Recipes. Show all posts

Mango Sandesh is a twist of to the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.

Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron.

Check out the video of AAM SANDESH

This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.

WHAT IS SANDESH SWEET?

Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH"

I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo.

Before mango season over, I want to enjoy mango in my dishes so I can remember the taste till next season. 😁 I gave this mangoish twist to my Sandesh, and that came out super creamy and soft. It’s really easy to make!

The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.

You can try end number of mango recipes from my blog

mango rose lassi

frozen mango yogurt bars

mango rice kheer

mango masala lemonade

mango tutti frutti icecream

mango lassi

Homemade aam papad

To learn more delicious and new recipes, do follow me on Facebook, Twitter and Instagram at your ease.

Recipe Category: Desserts

Recipe Cuisine: Indian

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serves: 2

Author : Jolly Makkar

Ingredients :

1 liters of full fat milk.

4-5 Tablespoons of lemon juice

Mango pulp of 1 sweet mangoes

1/4 cup of sugar.

A pinch of Saffron strands

A pinch of yellow color (optional)

1/4 teaspoon of cardamom powder

Some chopped almonds or any dry fruits

Instructions :

1. Heat milk in a saucepan. When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.

2. The milk will curdle within few minutes. You will see the paneer or chenna. After few minutes strain it in cotton lined strainer.

3. Wash paneer with cold water, then press gently with your hand to remove excess water.

4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.

5. Then take paneer out in a plate and start kneading gently.

6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.

7. In a non stick pan, add mango pulp, sugar and saffron soaked water. Cook on medium flame for 15 minutes. Add green cardamom powder.

8. After 15 minutes, mango sauce will become thick and silky. Now add the kneaded paneer, mix well.

9. On very low flame, stir the mixture in every 2 minutes. First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.

10. When the paneer will start leaving the pan, like a dough turn off the heat. After few minutes, take the mixture out in a plate. Cool it in a fridge for 1 hour.

11. After 1 hour, take the mixture out from the fridge and start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.

12. You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.

13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.

14. After 4 hours, take out from fridge and cut it in your desired shape, garnished with nuts and serve it. It will be good for 2-3 days. Not more than that.

LITTLE INTRO ABOUT OUR NEW A TO Z SEASON 2 CHALLENGE

This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredients like a for aloo, aam, anar and many more as compare to old one english..confused 😁 don't be confused this is gonna be fun unlimited challenge for us and our readers.😍

I choose my key ingredients AAM and make this easy and simple AAM SANDESH Bengali Sweet

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT later for your future use

HAPPY COOKING & ENJOY💛💛

This Mango Kheer recipe is a classic twist on Indian dessert Kheer. It is a rice pudding made using rice and flavored with mango puree. There are many sweet treats that you can make using Mangoes, but there is nothing like an Indian sweet with the fresh and sweet mangoes in it. Right?

This pudding made with rice, milk, some saffron strands for flavoring, and mango puree.

Well I usually make rice kheer at home, when I have enough full cream milk in my fridge. But for summers, almost every year I make Mango flavored rice kheer at home, it is swiped clean in one go, yes it was so yummy.

What is Kheer?

Kheer is an Indian pudding where rice is cooked with milk until creamy texture. Traditionally kheer is seasoned with cardamom and saffron.

Kheer made by simmering rice and milk in heavy pot or big vessels for a long time, this kheer has a rich, creamy taste and attractive pink colour that comes out of the common thickening of milk.

Chawal ki Kheer aka Rice Kheer

Today I am sharing my recipe of Mango kheer with you.

Also, do not forget to chilling this rice kheer in the refrigerator for a few hours then add mango puree in it before serving,

Add a few fresh mango pieces on top, and your lip smacking sweet mango rice pudding is ready to devour. 😍😍

So, next time you want to make something from Mangoes, do bookmark this recipe and you will make this one again and again until the mangoes season comes back next year.

Can we use Canned Mango Puree to make it?

Yes, you can use canned mango puree to make this dish.

But if mangoes are in season, there is nothing like making it using the fresh puree. If using canned puree, make sure to use either kesar or alphonso variety.

Here are some Mango recipes, that you can make this Summer – Mango Ice Cream, Mango Mastani, Mango Lassi, Mango Papad, Mango Aamras and Rose Mango Lassi.

Also make sure to adjust the amount of sugar, as the canned puree is on the sweeter side. I have used about 1/4 cup of as my mango puree is sweet. If your mangoes is not sweet increase the amount of sugar in to your kheer.

Let's see how to make Mango Kheer recipe with step by step photos

Course : Dessert
Cuisine : Indian
Prep Time : 10 minutes
Cook Time : 1 hour

Chilled time : 30 minutes
Total Time : 1 hour 40 minutes

Servings : 6 people
Author : Jolly Makkar

Ingredients :

Full Fat Milk - 1 litre
Rice - 3 tbsp (Washed and soaked for 30 minutes)
Saffron strands - 10-12
Cardamom powder - 1/4 tsp (washed, soaked in warm water before slicing)
Mango Puree -1 cups
Sugar - 1/4 cup (adjust it according to your taste)

For Garnishing

Chopped Almonds - 1/4 cup

Mango Cubes

Preparation Method :

1. Wash the rice properly and soaked it for 30 minutes.

2. Heat milk in a pan. When it comes to a boil, add drained rice. Cook on low heat till rice is cooked. Add saffron strands in between.

3. Keep stirring in between. It will take 45 minutes to an hour for the kheer to thicken. Scrap all cream from the sides.

4. Add cardamom powder and sugar and cook for another 5 minute. Add chopped dry fruits of your choice (I use almonds).

5. Switch off the heat and let the kheer completely cool. Once it has chilled down completely into fridge, then add mango puree and mix well. Garnish with mango cubes. Serve chilled

Notes **

Use full fat milk to make the kheer.
You can skip adding saffron if you wish to.
When it is cooked, checked using your finger it is easily mashed or not.
Soaking the rice is very important so do not miss this step.
Cook the kheer on low heat and in a heavy bottom pan.
You can use canned mango puree to make this dish

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT LATER FOR FUTURE USE

HAPPY COOKING & ENJOY 💜💜

Rose Mango Lassi | How to make Mango Lassi with Rose Water | Mango Rose Lassi | Easy Mango Rose Lassi | Mango Lassi with Rose Water

Mango Lassi with Rose Water is a delicious twist on the traditional mango lassi and its flavored with rose water to give it a nice aroma and a very refreshing taste. It is a perfect drink to serve for breakfast or lunch time or for evening snack.

Lassi is a very popular and refreshing yogurt based drink in India, especially in Northern parts of India where it’s made thick and creamy and it’s just the perfect drink to sip on this summer.

What is Lassi?

Lassi is a traditional yogurt based drink made in North India, Punjab and Pakistan. There are many variations, sweet and salty flavors of this Indian drink and it can be made by using seasonal ingredients as well.

I remember in my childhood days, my granny made lassi, and it was churned using a wooden hand whisk and a nice froth would collect on top due to churning it. Still my father made lassi using a wooden hand whisk, I also did but now these days, made with ease of a blender, it’s very easy and quick to make equally delicious lassi within seconds.

What is Mango Lassi?

Mango Lassi Recipe is one such fruity variation where plain yogurt with fresh mango puree. For the mangoes, I personally like to use Alphonso or Kesar mangoes to make mango Lassi. They are full of flavours and gives a lovely color to the drink.

So it’s time to bring out those lassi recipes this summer, there are loads on Indian Lassi recipes to choose from, some of my absolute favorites lassi's are simple
cardamom flavored Mango Lassi,
salty lassi(buttermilk)
cucumber lassi and
Sweet Lassi.

Vegan Mango Lassi?

I have many vegan friends in my Instagram list, who always asked me for vegan version of my recipes. So I mentioned it here for their help.

To make vegan mango Lassi replace the regular yogurt with coconut or soy yogurt and milk with it’s vegan substitute.

You can also use maple syrup instead of sugar if you wish to.

This rose water flavored mango lassi is made up with yogurt, ripe mango, sugar, rose water and heaps of ice cubes, this easy to make Indian Mango Lassi is a soothing delicacy. The best part is that it takes all of 5 ingredients and 5 minutes to make and you can make a vegan version too.

Hence, in Bangalore it's already summer, and I make sure to keep jarful of fresh cucumber cooler, watermelon slushie, cantaloupe granita, pineapple mint aqua fresca (an mexican drnk), aam panna, sparkling lemon iced tea always ready in the fridge. This Rose flavored Mango Lassi is soothing delight that you must make and sip this season!

This is super easy to make and is liked by everyone without a doubt. Even my toddler also liked it.

Course : Summer Drinks / Beverages
Cuisine : Indian
Prep Time : 5 minutes
Cook Time : 5 minutes
Total Time : 10 minutes
Servings : 2 persons + 1 kid
Author : Jolly Makkar

Ingredients:

Homemade Yogurt/Dahi - 2 cups
Ripe Mango Peeled and Cubed - 2 cups
Milk - 1 Cup
Sugar or as needed - 2 tbsp
Rose water - 1 tsp
5-6 Ice Cubes

Preparation Method :

1. Add mango piece, blend it till smooth puree. Add sugar and blend until sugar dissolves.

2. Add milk, yogurt, ice cubes in the jar of a blender. Blend until smooth.

3. Add some more milk if the lassi is too thick. Pour the lassi in serving glasses.

4. Garnish with mint leaves, pistachio slivers and saffron strands. Serve chilled.

Recipe Notes

If using mango puree, go for the Alphonso mango puree.
You can add some ice while blending too.
Frozen mango chunks work well for this recipe as well.
Gulkand and rose essence are good substitutes for rose water.
Use vegan yogurt and milk to make a vegan version.

You can also try other mango recipes this summer like
tutti frutti mango icecream
mango masala lemonade
mango mastani
kesar aamras
aam papad

I made this lassi last year, but don't get enough time to post it, when the time comes mango season is over..but now I got chance to post it. This rose water flavored mango lassi is a part of A to Z recipe challenge, where we choose key ingredients alphabetically to cook and post a dish every month.

This month alphabet is "M" so I choose Mango and make mango rose lassi from it.

Also find me on:

Facebook | | Pinterest | Twitter | Instagram

With your pictures, I would love to see your delicious creations & Tag us @jollyhomemaderecipes or use #jollyhomemaderecipes

PIN IT Later for future use

Happy Cooking & Enjoy 😊😊

Aam Panna recipe with step by step photos. Aam Panna is a very refreshing and cool summer drink made using raw mangoes, sugar, spiced with black salt and roasted cumin powder. Aam Panna is a popular summer drink across North India.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer.

This aam panna drink will surely help you make tasty and tantalizing 100% natural mango drink at home.

As most of the aam panna drink recipe, There are different recipes to make this drink in every household and with a little difference here and there, the taste changes slightly. Some people add mint and some do not. Some peel the green mango before boiling and some do not.

What is Aam Panna?

Aam Panna is a sweet-tangy beverage made with green raw mangoes. It is very refreshing and cools down the body. It is recommended to drink Aam Ka Panna during summer time because of it’s cooling properties.

It is also called as Keri No Baflo in Gujarati, Aam ka Jholiya in Indore and Aam Pora Shorbot in Bengali.

Aam ka Panna Preserve

You can make a preserve of Aam Panna and use it as when required. Store this concentrate in refrigerator for 2 months.

When ready to use, just add 3-4 tbsp of concentrate in serving glasses and top up with ice and water. Add few mint leaves give more freshness to the drink.

In India, raw mangoes are profoundly used in everyday meals and curries. From chutney to drink and dal's, during the summer season, raw mangoes are creatively used in many Indian dishes.

Here are few raw mango recipes that you might like to try apart from aam ka panna:

Kache aam ki khatti-meethi Chutney (Chundo)
Instant Raw Mango Pickle

Aam Panna Recipe – Two Ways
I have tried all the ways, sharing with you those methods. Check it out.

Boiling Method/Pressure Cook Method: Boiling method either in a pressure cooker or wide deep pan, the mangoes over medium heat for 2 – 3 whistle along with water in a pressure cooker or boil it. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend together the mango pulp, sugar, salt, spices, and mint until smooth.

Roasting Method: The second one if the roasting method. Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the mango skin and the stone. Collect the pulp in a bowl. And blend it with sugar, spices, and mint leaves. The rest of the process is very similar to the one shared below.

Roasted Aam Panna by Roasting Method

So here is my recipe to make this refreshing Aam ka Panna drink with preserve. You can make a big batch and refrigerate it and keep enjoying with your meals. It can be preserved for 2 months if you keep in the fridge.

Do give it a try and share your comments with me for the same that you liked it or not.

Course : Summer Drinks(beverages)
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Total Time : 30 minutes
Aam Panna Preserve shelf life : 2 months
Cuisine : North Indian
Author : Jolly Makkar

Ingredients :

Raw Mango/ kachcha Aam - 500 gms(1/2 kg) 2 medium size
Roasted cumin powder/Bhuna Jeera – 1/2 tbsp
Black salt/kala namak - 1/2 tbsp
Black Pepper / kali mirch powder – 1/4 tsp
Sugar/ Chini - 1 cup (adjust according to your preference)
Water - 1/4 cup for sugar syrup
Ice cubes – few

For garnishing
lemon slices
fresh mint leaves

Preparation Method :

1. Select a firm green mango and peel the skin and chop the mango, leaving out the seed.

2. Take a deep pan, add 250 gm of water(almost 2 cups) with chopped mango cubes and salt. Boil the mangoes very well till they are very soft and almost dissolved in water.

3. Add the mango pulp along with the roasted cumin powder, black salt, pepper powder in a grinder and blend it to a smooth puree with no water.

For sugar syrup

4. Take a pan/bowl add sugar along with water, bring it to a boil with low flame. Keep stirring otherwise sugar will crystallized. Switch off the flame and keep it aside.

5. Sieve the raw mango pulp. Take a deep pan add mango pulp with sugar syrup.

6. Cook it for 7-8 minutes, till it combined both well. Switch off the flame.

7. You raw mango concentrate is ready. Fill it in a glass bottle and keep refrigerated till 2 months.

How to serve

8. Add few ice cubes in the glass, now fill it 2/3 with mango preserve and then pour water, you can add lemon juice with fresh mint leaves and stir well.

9. Garnish with few fresh mint leaves and lemon slices. Enjoy !!

This above picture during my photo-shoot...I am feeling thirsty 😄😄, I took one glass and sip it. I really enjoyed it.

So don't waste your time for it, go and buy good raw mangoes from market..prepare this aam ka panna drink and enjoy with your family & friends. Hope all my readers and followers enjoying my recipes.😊😊😍

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT LATER FOR FUTURE USE

Happy Cooking & Enjoy !!😊😊

Kacche Aam ki Khatti Meethi Chutney with step by step recipe - This is quick, easy and yummy mango chatpati chutney. This is also called Aam ki launji. This recipe is a must make when raw mangoes are in season.

Aam Ki Launji is a sweet and sour relish made using with raw mangoes and sugar (i have made with jaggery also as well sugar too) but this recipe is with sugar only. I have used various Indian spices such as kalonji (nigella seeds), heeng, saunf(fennel seeds) and red chilli powder.

You can make a big batch and refrigerate it for a few days and keep enjoying with your daily meals. It can be preserved for 2-3 months if you keep in the fridge.

For healthy reason, mangoes not only help in reducing cholesterol but they are also good for our eyes and skin. Mangoes increase our immunity level and good for digestion.

Mango chutney is really easy to make as well as very tasty. There are different recipes to make this chutney in every household and with a little difference here and there, the taste changes slightly.

This is my Badi Mummy recipe(means my tai ji) she used to make all preserves at home like jam, chutney as well tomato ketchup too.

Her way of making launji is different she used to add grated mangoes (not used whole mangoes) so I have adapted her full recipe.

Aam ki chutney are made by keeping the mango-sugar mixture keeping in a jar for one day on a room temperature and then next day cooked on stove top.

Serve aam ki chutney as a side condiment with any meal or you can also have it methi paratha, poha missi roti, poori and many more.

And if you like this sweet aam ki chutney, I am sure you will love this
dates tamarind chutney,
imli ki khatti meethi chutney
coriander chutney
coconut chutney
sweet n spicy tomato chutney

Mango chutney is a delicious vegetarian side dish. It is famous North Indian style chutney which goes well with all savory dishes.

Yesterday breakfast : Soft dosa with aloo and kacche aam ki chutney

Let's start to make this easy and quick kache aam ki khatti meethi chutney recipe step-by-step photos process.

Ingredients :

Raw Mango Peeled and grated - 4 cups
Oil - 2 tbsp
Hing /Aesfotadia - 1/2 tsp
Kalonji / Nigella seeds - 1/2 tsp
Saunf / Fennel Seeds - 2 tsp
Salt - 1 tsp or to taste
Freshly grounded cumin powder - 1 tsp
Red Chilli Powder - 1 tsp (you want more spicy you can just double the quantity)
Sugar - 1 cup
Husked Melon seeds - 2 tbsp

Preparation Method :

1. Wash and peel some raw mangoes. Grate them .

2. Place them in a bowl and add sugar.

Also add salt, cumin powder, red chili powder.

3. Combine everything thoroughly and cover it with a lid and keep it aside for one day ( overnight - no need to keep in a refrigerator) at room temperature.