Mango Shrikhand

• Grind mango pulp and hung curd with sugar, keep aside.

• Crush and grind well saffron, green cardamom seeds, nutmeg powder and milk in a traditional grinding stone (Fig Below).

• And mix this with mango pulp and hung curd mix.

• Pour in a serving dish and garnish with some saffron and cardamom seed.

• Refrigerate for an hour.

• Serve chill.

Aamras

Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Method

• Grind mango pulp with sugar well and keep aside.
• Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
• Add milk and grind well again (Fig 2).
• Mix this with mango pulp.
• Sprinkle a pinch of nutmeg powder and mix well.
• Pour in a serving dish and garnish with some saffron and cardamom seed.
• Serve with puri, rice or paratha.

Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.

Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.

“Be Vegetarian Be Happy”
“Live and Let Live”

Ingredients
Eggfree and gelatin free)
Corn Flakes 1 cup
Oil to deep fry

Method

• Deep freeze ice cream scoops for half an hour.
• Meanwhile roughly crush corn flakes in a wide bowl (Fig1).
• Now after half an hour roll ice cream scoops one by one in crushed corn flakes (Fig 2).
• And deep freeze again for an hour.
• After an hour take it out and give a ball like shape by pressing gently in between your palms.
• Deep freeze again for half an hour.
• Roll again in roughly crushed corn flakes (Fig 3) and deep freeze for another 1 hour.
• Now crush the corn flakes finely (Fig 4) and roll the balls again (Fig 5) and deep freeze for at least 1 hour (Fig 6).
• Now when you want to serve, heat the sunflower oil on high and fry for 8-9 seconds (Fig 7).
• Serve immediately.