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
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

• Wash and cut the blackberries and deep freeze for an hour.
• deep freeze for an hour.
•  to a smooth paste.
• Add thick curd and blend well.
• Pour in to an airtight jar and deep freeze for 3-4 hours.
• Now before serving remove from freezer and keep in refrigerator for 15 minutes.
• This will help easy scooping.
• garnish with banana and berries.
• Serve chill.

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.

Recipe- Double Chocolate Moist Cake (Eggless)

Double Chocolate Moist Cake
(Eggless and Gelatin free)

Ingredients
All Purpose Flour (Maida) 1.5 tbsp.
Choco powder 1 tbsp.

Edible Soda powder 1 pinch

Baking Powder 1 pinch 

Chocolate Chunks 2 tsp
Butter 1 tbsp
Sugar 1 tbsp
Curd 2 tsp
Cold Milk 1 tbsp
Crushed gems 1 tbsp (for garnish)
Chocolate syrup 1-2 tsp (for garnish)

Method

• Take butter and chocolate chunks in a microwave safe large cup.
• Microwave for 1 minute and whisk well to smooth batter.
• Add sugar and whisk well with the help of a fork.
• Let it cool down.
• Once cool down completely add milk and curd and whisk well making sure no lumps.
• Now sift maida, choco powder, baking powder and edible soda powder in another bowl and fold in the cup.
• Now microwave it for 7-8 minutes on high.
• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes.
• When done sprinkle some crushed gems and 1-2 tsp of chocolate syrup.
• Now with the help of a sharp knife remove the cake from the sides of the cup.
• Flip over a plate and tap a bit the cake will come out easily. 
• Serve warm with coffee or tea.

Tips
Check if your baking powder is not too old otherwise cake will not rise well. 
Add milk and curd only when the butter is cooled down completely.

Click here to check more Cake Recipes.

Recipe- Mango Surprise

Mango Surprise
(Eggless also Gelatin free)

Ingredients
Milk 0.5 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 0.5 tsp
Fresh Mangoes 3 medium
Whip Cream 4 tbsp
Sugar 2 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• witch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Meanwhile clean and wash mangoes properly.
• Cut the top and keep aside ( you no need to discard that as we will use it later)
• Now squeeze each mango a bit to soften.
•  seed (hard part in side the mango or Guthli).
• Keep aside and do the same with each mango.
• Now take a spoon and scoop out mango pulp leaving a thin layer inside the mango.
• Collect all the pulp from the seed as well in a bowl.
• Take small glasses and let mango shells stand on each glass.
• dd whipped cream and beat with hand mixer on high for 4-5 minutes.
• Now add mango pulp and again beat for another 4-5 minutes.
• Now pour this mango milk mix in to mango shells very carefully and cover with a top part of mango you cut before. 
• Deep freeze for atleast 3-4 hours.
• Now before serving remove mangoes from freezer and keep in refrigerator for 15 minutes.
• Now cut the mango lengthwise and Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep mangoes in refrigerator for 10-15 minutes before serving from deep freezer.
Adjust sugar as per your taste.

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

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Recipe- Kesar Pista Kulfi

Melt in Mouth Kesar Pista Kulfi
(Eggless also Gelatin free)

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Sliced Almond 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Whip Cream 1 bowl
Sugar 4 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• sliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• witch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Refrigerate for another 1 hour.
• Beat again for 4-5 minutes on high with a hand mixer.
• Pour in to the ice cream molds or in any air tight container.
• Deep freeze for at least 3-4 hours.
• Now before serving remove from freezer and keep in refrigerate for 15 minutes.
• This will help easy scooping with a creamy texture.
• Garnish with some sliced almond, pistachio and saffron.
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator from deep freezer for 10-15 minutes before serving.
Adjust sugar as per your taste.

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