Mango Pudding

 

               If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. Do check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. . Make full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, corn flour and water into a smooth batter like consistency. Transfer the contents to a pan. 

          Add the saffron water, cardamom powder and the chopped pistachios. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

Enjoy this amazing chilled pudding as an after-meal dessert or as & when desired. 

Mango Sago & Yoghurt Pudding

 

            Check out my version of this no-cook yummy Pudding prepared with mango puree, soaked sago, yoghurt and condensed milk. I garnished with few mango cubes, chopped nuts, few saffron strands and mint. It tastes simply awesome and mouth watering. 

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this fusion treat. It is a perfect party recipe and can also be served during festive or any special occasions. So check out the step by step pictorial recipe to prepare this awesome chilled summer treat.

• 1 mango, pureed
• 1/4 cup sago, soaked overnight
• pinch of saffron soaked in 2 tbsp. water for an hour
• 3 tbsp. yoghurt, whisked
• 3 tbsp. condensed milk
• 1 tsp. chopped pistachios and almonds
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• few mango cubes, chopped nuts, saffron strands and mint leaf to garnish

          In a mixing bowl, transfer the mango puree, followed by the drained sago, saffron water, yoghurt, condensed milk, chopped nuts, cardamom powder and kewra water one after the other. 

          Give it a gentle mix and refrigerate for an hour. Spoon into individual glasses and garnish with mango cubes, chopped nuts, few saffron strands and mint. 

           Enjoy this yummy pudding chilled as an after meal dessert or as and when desired.

          

                      In a mixing bowl, transfer the mango puree, 

                          followed by the drained sago, saffron water, 

                           yoghurt,  

                           condensed milk, 

                          chopped nuts, 

cardamom powder and kewra water one after the other.  Give it a gentle mix & refrigerate for an hour.

Spoon into individual glasses & garnish with mango cubes, chopped nuts, few saffron strands and mint. 

           

Enjoy this yummy pudding chilled as an after meal dessert or as & when desired.

Mango, Sago & Chia Pudding

 

            Check out my version of this yummy Pudding prepared with mango puree, soaked chia seeds and sago kheer / payasam / pudding. I garnished with chopped mango pieces, chopped mixed dry fruits, pinch of saffron and pinch of dry rose petals. It tastes simply awesome and mouth watering. 

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this fusion treat. It is a perfect party recipe and can also be served during festive or any special occasions. So check out the step by step pictorial recipe to prepare this great chilled summer treat.

• 1 mango, pureed
• 1/4 cup sago
• 2 tbsp. chia seeds
• 1 cup milk
• 2 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 2 tbsp. mixed dry fruits, chopped
• pinch of saffron
• pinch of dry rose petals
• few mango cubes

               Soak the sago overnight. Next day, rinse well and drain. Keep aside.

               In a small bowl, soak the chia seeds in 3/4 cup water for 25-30 minutes. Mix well and keep aside.

              In a small saucepan, bring the milk and sugar to taste to a boil. Add the soaked sago and simmer for 4-5 minutes or till it thickens to a desired consistency. 

              Add the cardamom powder and give it a stir. Set aside to cool down.

              To assemble - Take a glass, and spoon some mango puree first, followed by the sago pudding, soaked chia, mango puree and sago pudding.

              Garnish with chopped mango pieces, chopped mixed dry fruits, pinch of saffron and pinch of dry rose petals. 

              Refrigerate till serving time. Voila!!. Your amazing chilled MANGO, SAGO & CHIA PUDDING is ready to dig in.

                                  Take 1/4 sago / sabudana.

                                 Soak the sago overnight. 

                                 Next day, rinse well and drain. Keep aside.

                                  In a small bowl, Take 2 tbsp. chia seeds. 

                             Soak it in 3/4 cup water for 25-30 minutes. Mix well & keep aside.

                              In a small saucepan, bring the milk and sugar to taste to a boil. 

                         Add the soaked sago & simmer for 4-5 minutes or till it thickens to

                          a desired consistency. 

                          Add the cardamom powder & give it a stir. Set aside to cool down.

                     To assemble - Take a glass, & spoon some mango puree first, followed by

                     the sago pudding, soaked chia, mango puree and sago pudding. Garnish 

                     with mango pieces, dry fruits, pinch of saffron & pinch of dry rose petals. 

                        Refrigerate till serving time. Voila!!. Your amazing chilled MANGO, 

                        SAGO & CHIA PUDDING is ready to dig in.

Aam Payesh / Mango Kheer / Payasam / Pudding - Bong style

 

          This is a traditional Bengali Rice Pudding prepared with ripe mango pulp. So when mangoes are in season, you can add a seasonal twist to this very popular rice kheer. 

          I used a special variety of aromatic small grain rice called Gobindo Bhog. However, you can substitute it with any small variety rice. 

          This dessert can be a great party recipe or can be prepared for any festival or special occasions. 

          Enjoy it at room temperature or chilled as an after meal dessert too or relish it as a side dish with poori / paratha. It is simply wholesome and very satisfying.

• 500 ml. thick cream milk
• 2-3 tbsp. small grained aromatic rice, soaked in water for 30 minutes
• pinch of salt
• 1-2 bay leaves
• 1 tsp. ghee
• sugar to taste
• 1/4 tsp. cardamom powder
• 2 tbsp. pistachios, pecan nuts & almonds, chopped
• pinch of saffron
• pulp of one mango
• few chopped nuts, dry rose petals & mango cubes for garnishing

         

           In a thick bottomed saucepan, bring the milk, bay leaves, ghee and a pinch of salt to a boil. Add the soaked rice and simmer on a low flame, by stirring at intervals till it is soft.

          Add sugar, cardamom powder, saffron and chopped nuts. Simmer till the sugar is dissolved. When done, switch off the flame, discard the bay leaves and allow it to cool down.

         Now add the mango pulp and mix everything well. Refrigerate till serving time. Garnish with the chopped nuts, dry rose petals and mango cubes and Enjoy !!!

Oats & Mango Kheer (Pudding)

          Mango season! So here comes a healthy concoction of Oats & Mango Kheer. Do try this delicious thick and creamy dessert,  laden with lots of dry fruits, milk and oats. It can be had as it is or as an after meal dessert. 

         The addition of cardamom powder, bay leaves and rose water gives it a mild flavour. Garnish with chopped dry fruits and saffron and serve them chilled. So check out the step by step pictorial recipe to prepare it.

• 500 ml. low / full fat milk
• 2 tbsp. oats
• 1 tsp. ghee (opt)
• 2 bay leaves
• 3 cardamoms
• 2 tbsp. sugar or to taste (brown sugar can also be used)
• 1 & 1/4 cup mango pulp
• 1/2 cup chopped dry fruits (save some for garnishing)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• pinch of saffron soaked in 1 tsp. water.

         Heat ghee in a pan and lightly roast the oats for a minute or till you get a nice aroma coming through, on a low flame. Keep aside. Bring the milk, bay leaves and cardamoms to a boil.

          Add the oats, sugar, cardamom powder and chopped dry fruits. Simmer on a medium flame for 4-5 minutes by stirring continuously. Keep aside to cool and discard the bay leaves.

          Now add the mango pulp and rose water. Mix well and serve chilled, garnished with remaining chopped nuts and saffron water.

Keep the chopped dry fruits aside.

Keep mango pulp aside.

   Heat ghee & lightly roast oats for a minute. Transfer

 to a plate & keep aside.

Bring the milk, bay leaves & cardamoms to a boil.

                                 Add oats, sugar, cardamom powder &......

                       .......chopped dry fruits. Simmer on med. flame for 4-5 min. by stirring
                       continuously. Keep aside to cool.

                                  Discard the bay leaves. Now add mango pulp & rose water. 
                        
                

Mix well.

Serve chilled, garnished with chopped nuts & saffron water.