Mango Moose

- 1 1/2 lb mango pulp
- 1 cup heavy cream
- 1 tablespoon unflavored gelatin dissolved in warm water
- 1 Line's juice
- 2 eggs white
- 2 tablespoon sugar

1. Whisk heavy cream and keep aside
2. Lightly whisk mango pulp and keep aside
3. In a big bowl whisk egg whites till they are light and creamy
4. To whisked egg whites add sugar, lime juice and gelatin and whisk ( don't let gelatin form lumps)
5. Add heavy cream and whisk to mix.
6. fold in or whisk in mango pulp
7. Pour in desired container, cover with plastic foil. Keep in freezer or 15-20 minutes and move to refrigerator and let set.
8. Serve with fresh mango slices or strawberries at side
9. Enjoy!

* You can add cardamom or saffron to rich the flavour

Apple Strudel

This delicious desert is made form Fillo sheets and so is ready with little efforts.

Nutritional Value of Apple

- Half Fuji apple cut in thin slices with skin
- Handful pecan nuts/ walnuts chopped
- 3 tablespoon brown sugar
- 1 table spoon lemon juice
- 1- 2 teaspoon ground Cinnamon
- 2 pinches of salt
- 1bread slice crumbed ( grind in food processor and roast in 300 degree oven till golden brown) or ready crumbs
- 5 fillo dough sheets
- Unsalted butter to brush sheets
- Some sugar to sprinkle on layers of fillo dough sheets
* you can add raisins, nuts of yours choice and if you like spices add some cloves grounded

1. Thaw sheets as per packet intrusions
2. While working cover sheets with damp cloth
3. Mix apples, brown sugar, nuts, Cinnamon, lemon juice, bread crumbs and salt
4. On flat surface spread first fillo sheet on parchment paper/ cutting board
5. Brush the sheet with butter and sprinkle sugar, top with second sheet
6. Repeat the process up to 5 sheets
7. Pour apple mix and roll the strudel locking from sides
8. Once the strudel is tightly wrapped brush generously with butter
9. In 450 degree preheated oven cook for 10- 12 minutes, till golden brown
10. Let cool for half hour and then serve

Til Gud ( Sweet Sesame seeds with Jaggery)

This sweet is made on Makar sankranti Festival. This sweet is nutty flavoured because of roasted sesame and peanuts. It takes about 15 minutes to make.

Nutrition Value of

Sesame seeds and Peanuts

- 1 cup white sesame seeds
- 1/2 cup peanuts
- 1 cup Jaggery ( grated)
- 1-2 teaspoon ghee ( clarified butter)

1. In a pan roast sesame seeds till they start to crack ( 7-10 minutes)
2. Let sesame seeds cool and pulse them couple of times in grinder, so that some are whole are some are cracked
3. Roast peanuts and grind them finely
4. In a heavy bottom saucepan add 1 teaspoon ghee and on low heat melt jaggery till it starts bubbling
(* to test that jaggery syrup is ready put a drop of melted jaggery in cold water, if it doesn't melt the syrup is ready)
5. Remove from heat, stir in sesame seeds and Peanuts
6. Keep a plate with 1 teaspoon ghee coated ready
7. Spread the mix on coated plate to desired thickness (* dip hands in cold water as the mix is hot)
8. Make cuts of desired sizes with knife immediately after done spreading.

**The above quantity of ingredients will make about 30 small pieces as in image.

Gajar Ka Halwa

A very popular Indian sweet delight is made with grated carrots, sugar and milk. You can add nuts/raisins to add to texture and flavor. Gajar ka halwa can be served hot or cold. When served hot vanilla ice cream would taste good with it.

- 2 lbs carrots (gajar) washed peeled and grated.
- 4-5 tablespoon ghee or unsalted butter
- 1/2 gallon half and half or 1/2 whole milk
- sugar as per desired sweetness (3/4 cup)
- raisins 1/3 cup
- Almond flakes 1.3 cup

1. Heat ghee in heavy bottom pan
2. Add carrots and cook for 20 minutes on medium-high heat while stirring after few minutes
3. Add raisins and half almonds
4. Add heated milk to carrots and cook on medium heat till all the liquid evaporates
5. Add sugar and cook for another 20 minutes or till halwa dries off
6. Top with almonds and serve hot or cold

** You can use reduced fat milk as well
** Milk maid or condensed milk can be used to reduced on time to prepare
** You may use carrots without peeling

Plum Ginger Cake with Plum sauce

I love this cake because fruits tastes good and the cake is not very sweet. The condiment, plum sauce add even more fruity flavour to the cake and icing lovers can do with whipped cream.

Cake Dry ingredients

- 1 and 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon baking soda
- 1 teaspoon ginger powder
- 1/4 cup almonds coarsely grounded

Wet ingredients

- 1 cup light grown sugar
- 2 eggs
- 3/4 stick butter
- 2/3 cup sour cream

Topping

- 2 plums sliced in wedges
- 2 tablespoon brown sugar
- 2 teaspoon grated fresh ginger
- Spoon full flour

Plum sauce

- 4 to 6 plumps grated for finely chopped
- 3 tablespoon brown sugar
- 1 tablespoon fresh ginger juice
- 1 teaspoon corn starch or flour

1. Mix all plum sauce ingredients and refrigerate for 1-2 hours
2. Mix the dry ingredients of cake: flour, baking soda, baking powder, salt and ginger powder, keep aside
3. Whisk butter and sugar, add eggs and whisk some more
4. Fold in half dry ingredients then add sour cream and whisk
5. Fold in remaining half dry ingredients mix
6. Grease cake pan, pour batter bake for 15 minutes
7. Mix all the topping ingredients after you start baking the cake
8. After 15 minutes spread topping evenly on the cake
9. Bake for another 20-30 minutes till toothpick comes out clear
10. Let cool, serve at room temperature with plum sauce and whipped cream

Kulfi

Making kulfi doesn't get easier than this!

- 1 can of evaporated milk
- 1 can of sweetened condensed milk
- 1 can of heavy whipping cream
- ½ cup pistachios nuts crushed

1. Mix all the ingredients
2. Pour in flat vessel for 2’ thick layer or in molds
3. Add almonds flakes
4. Set in freezer for 2-3 hours

** Add alphanso mango pulp (equivalent of 1 can) to above ingredients and you have mango kulfi!

Mango and Peach Custard

This is a easy to make sweet and you can add more fruits of your choice to this recipe

- Custard powder
- Half and half milk 1000ml
- Mango pulp
- Sweet peaches, peeling and chopped
- ½ cup Almonds grounded
- ½ cup cashew nuts grounded
- ½ cup pistachios grounded
- Sugar as per desried sweetness

1. Prepare custard as per pack instructions and of desired thickness
2. Set aside to cool, covered with foil. When at room temp add, mango pulp and peach, almond, pistachios and cashews
3. Stir well, cover again and refrigerate for few hours

Aam Rus

This is a popular sweet dish in mango season, try to use use alphanzo mangoes for best tasting aam rus. Alphanzo is known as Hapus in India. With alphanzo pulp available round the year you can enjoy this sweet dish anytime you want. But then if you can't find 'Hapus Raja' :-( use what you can find.


- Fresh ripe alphanzo mangoes 5-6 OR Mango pulp
- Heavy cream ½ cup or Whole milk
- Cardamom seeds grounded
- Saffron strands
- Sugar few tablespoons
- Pinch of salt

1. Dip saffron in 1 tablespoon warm milk, keep aside
2. If using fresh mangos, wash them, press lightly trough out to loosen the pulp
3. Extract pulp and add milk, sugar (as required), salt and cardamom
4. Whisk to mix the ingredient and break down pulp, add saffron
5. Refrigerate for 1 hour at least before serving