Wednesday, 22 August 2012

Mango Icecream



500 ml full cream milk + 2tbs
100 ml cream
4 tbs sugar
2 tsp custard powder
2 mangoes

  1. Boil the milk and cream in a thick bottomed sauce pan.
  2. Reduce heat and simmer for 5 minutes, then add sugar.
  3. Boil 5 minutes more, and then gradually add custard powder dissolved in 2 tbs cold milk. Keep stirring the milk all the time to avoid lumping.
  4. Allow the milk to thicken, then remove from heat and allow it to cool down.
  5. Peel and cut the mangoes and add to the cool custard milk.
  6. Using a hand blender liquidize the mixture.
  7. Use an ice cream maker to make a soft and fresh ice cream (follow the direction of your ice cream maker).
Put in an airtight plastic container (I use the ice cream tubs I save from our previous binges) and freeze for 6 hrs. Once it is partially set remove and again using a hand blender beat it into a soft pulp. Refreeze for at least 6 hrs or overnight.
  1. Remove from the freezer 10 minutes before serving.


Kesari Aam ras

2 large and ripe mangoes (preferably Alphanso Mangoes)
2 tbs sugar
½ cup milk
1 generous pinch or Saffron
1 small pinch of ginger powder (soonth)

  1. Warm the milk and soak the saffron strands. Leave aside for 10 minutes.
  2. Peel and cut the mangoes into pieces and put in a blender.
  3. Add the milk with saffron sugar and ginger powder.
  4. Blend until very smooth.
  5. Serve chilled. Enjoy alone as dessert or with hot and crispy puris (fried Indian bread).

Monday, 25 June 2012

AAM PANA (Raw Mango Drink)

This makes a refreshing summer drink. At home we make extra and freeze it for use all throughout the summer and even later.


1 large raw green mango
1 cup sugar
1/2 tsp roasted cumin powder
1/2 tsp rock salt
1/4 tsp pepper
Mint leaves to garnish

  1. Peel, core and cut the mangoes. Boil it with a little water till it is soft. Liquidize and strain it into a smooth pulp.
  2. Add the sugar and spices and mix well till sugar has dissolved.
  3. To serve pour 2 tbs or more of the mango pulp in to the glass, add chilled water and ice to suit your taste. And serve garnished with mint leaves.

Thursday, 21 June 2012


This is a typical dessert from Western State of India, Gujrat. Being a  Gujrati I love preparing this version of the shrikhand in the summers. Serve it with puries (fried Indian bread) as a part of the meal or on its own as a dessert, delicious any ways.


2 cups hung yoghurt
1 cup ripe mango pulp
6 tbs powdered sugar

  1. Beat all the ingredients together with a hand blender until very smooth and there are no lumps.
  2. Serve chilled.

NOTE: To make 2 cups of hung yoghurt, strain 1kg full cream yoghurt in a fine muslin cloth for overnight in the fridge.


With the monsoons starting, the mango season may not be at the peak. But while it lasted we  greedily devoured it in every form that we could. The lovely smell of the fresh mangoes in the farmers market, the beautiful colour of the fruit and the amazing taste of its soft flesh lingers on. Since childhood, I remember awaiting  summers for the mangoes to arrive. Himsagar, dusheri, langra, gulab-khas and the best of all haphus (alphanso) all the varieties.

Ours is a mango maniac family. From the simplest AAM RAS (mango puree) with puries (Fried Indian bread) to the MANGO ICECREAMS, kids and adults enjoy it thoroughly.

Saturday, 21 May 2011


That’s right, its not Oreo ice cream but soufflĂ©. I came up with this when I needed to prepare a cold dessert in a few hours and didn’t have anything to make it with but milk cream and our favourite biscuits 'Oreo'. It’s not the same as the ice cream but certainly was a sweet treat. Though I’ll admit I had mixed reviews. I hope all those who try, enjoy it too. Let me know your opinion.


½ liter milk
200ml thick cream
5 tbs sugar
1 tbs cornstarch (dissolved in 2 tbs cold milk)
1 tbs gelatine (soaked and dissolved in 2 tbs warm water)
1 tsp vanilla essence
1 pack Oreo Cream biscuits (crushed into chunks)

  1. Heat the milk and cream in a thick saucepan. Add the sugar and bring to a boil.
  2. Reduce heat and add the cornstarch mixture. Keep stirring to avoid lumps from forming. Beat till it is smooth and coats the back of a spoon.
  3. Remove from heat and add the vanilla essence. Allow it to cool down.
  4. Then add the dissolved gelatine, and beat for 2 minutes by hand.
  5. Finally add crushed Oreo biscuits, mix and immediately pour into the bowls.
  6. Keep in the freezer till it is set. Then put in the chiller till ready to serve.


Fresh lime juice is the instant coolant in the summers. The sliced or chopped fruits in it instantly turn it into an exotic punch with a hint of fruity flavours. The lime juice is loaded with vitamin-C and the fruit slices also give you the added fibre and the goodness of the fruit added. Serve it chilled and allow the fruit to soak for sometime to allow the flavours to infuse.


8 tbs Fresh lime juice
12 tbs sugar
Apples or any seasonal fruits thinly sliced
Water and crushed ice as required.

  1. Combine the lime juice and sugar in a jug. Mix with 4 cups of water.
  2. Add the fruit slices and let it soak in the juice for 1 hour in the fridge.
  3. Add served with crushed ice as required.

NOTE: You can use fruits like strawberries, melons, orange segments, grapes etc. that you feel will compliment with lime. Don’t use mushy fruits like bananas, chikoo, mangoes etc.