Mango Kalakand is very easy recipe with awesome taste. I used fresh mango to make the pulp. Fresh mango pulp has its unique smell. If mango is not in season, you can use canned one. But I will say fresh pulp is preferable. Use of sugar will vary to depend on sweetness of mango and as your taste.

• 1 cup mango pulp

• 1 cup chena/ricotta cheese

• ½ cup sugar

• 1 tablespoon chopped dry nuts

• ½ cardamom powder

Also needs sliced nuts for decoration.

1. To make fresh mango pulp take mango flesh and blend it.

2. Take a non stick pan and add pulp, sugar and cheese.

3. Mix it well with a plastic coated whisk.

4. Stir it constantly because there is chance to burn and cheese needs to mix well with pulp.

5. When mixture is separated from pan, add chopped nuts and cardamom powder.

6. Stir it and remove it from heat.

7. Grease the tray and pour the mixture. Flat it and garnish with sliced nuts. Let it cool down.

8. Cut the mango kalakand in your desire shape and enjoy the flavour of mango.

For mango puree just blend mango. I prefer to make fresh mango puree. But you can use canned mango puree if mango is not available.

• ½ cup semolina

•  1/4 cup ghee

• 3 cups mango puree

• ½ cup sugar or to taste

• ¼ teaspoon cardamom powder

• 2 tablespoon sliced almonds

Also need oil to grease serving tray.

1. Heat the non-stick pan and fry semolina with ghee till it changes color slightly and turns fragrant.

2. Add mango puree, cardamom powder with semolina and mix well.

3. Add sugar and almond. Stir constantly till mixture is separated from pan.

4. Grease tray and pour mango mixture. Flat it up and let it cool down

5. Cut the mango burfi in your desire shape and enjoy the sweetness of mango burfi.

• ½ cup cornflour

• 1 cup sugar

• ½ cup clarified butter

• 3 tablespoons chopped cashew nuts

• ¼ teaspoon cardamom powder

• Food colour

1. Take a bowl add sugar and ½ cup water bring it to a boil.

2. In a small bowl mix ¾ water and corn flour well so that it does not have any lumps.

3. In a non stick pan add 1 tablespoon of clarified butter and cornflour mixture to it and mix, then turn on the flame very low.

4. When the mixture is thickening, switch off the flame and add sugar syrup little by little and keep mixing to avoid lumps repeat the same till syrup is finished.

5. Turn on the flame and keep mixing the mixture. Now add ghee very slowly keep mixing repeat the same process till the ghee is finished.

6. Now add colour, cardamom powder cook till clarified butter comes out.

7. Add cashew nuts mix well once it comes into thick jelly consistency; transfer it to a greased plate with clarified butter.

8. Let it sets for 1hr and cut into small pieces.

9. Serve Bombay halwa and enjoy the flavour of India.

Gajor ka Halwa is a unique dessert. I use milk in this recipe but you can even make without milk. Even you can boil the carrot and make paste from carrot for halwa. But I feel that grated carrot is easy and healthy way.

• 300 grams carrot grated

• 1 and ½ cups milk

• ½ cup sugar

• ½ cup cardamom powder

• 1’’ cinnamon stick

• 6-7 chopped almond / cashew nuts

• 3 tablespoon clarified butter/ ghee

1. Fry grated carrot in clarified butter/ ghee about 2-3 minutes and stir it. Keep it aside.

2. In same pan take milk, cardamom, and cinnamon.

3. Cook milk till it becomes half in amount.

4. Add carrot and sugar and cook it till it starts to leave from the side of the pan and remove from heat.

5. Garnish with nuts and enjoy the sweetness of Gajor ka Halwa.

• 2 cups full cream milk powder

• ½ cup self raising flour

• Pinch of saffron imitation

• 200ml thicken cream

• 3 cups sugar

• 2 cardamom pods

• Ghee or Oil to deep fry(you can use half oil and half ghee)

1. First put a sauce pan on heat with 3 cups water, cardamom and sugar. When sugar is melt and syrup comes into boiling point boiling point, turn off the heat. Keep aside. We need lukewarm syrup to soak the sweet.

2. Mix milk powder, self raising flour, saffron and cream. Need to be careful about adding cream because we want soft dough which we can work with (don’t make too soft which hard to shape). But on the other hand hard dough will make crack on sweet.

3. Divide the dough into 20 balls.

4. Heat the pan on low medium high with oil for deep fry. When I say that it means enough oil to deep the sweet while frying. Check the oil to put a little piece of dough in the oil if it sizzles and comes up slowly .It means the oil is ready.

5. When oil is ready (don’t make oil too hot, we will slow fry them), put the sweet in the oil with care and fry it all side till it becomes golden brown.

6. Take out the sweet from oil and straight put into lukewarm syrup. Repeat the same step for rest of sweet.

7. Soak sweet at least ½ hr and take out the sweets from syrup.

8. Serve Gulab jamun cold.

Boondi ladoo is the most popular dessert in India. You can find this desserts at all special occasion.Boondi is a deep fried sweet snack made from chickpea flour that has been soaked in sugar syrup.Boondi ladoo is pressed and made into balls from boondi. We can use dry nuts when making ladoo. To make ladoo you must need perforated ladle/boondi ladle.

For syrup:

• 3 cups sugar
• 1 and 3/4 cups water

For boondi:

• 2 cups chickpeas flour(Besan)
• 1 cup water
• ¼ teaspoon saffron imitation
• ½ teaspoon cardamom powder
• Oil to fry
• 2 tablespoon ghee(optional)

Also needs perforated ladle/boondi ladle.

1. Put the water and sugar in saucepan on medium high heat and bring a boil. When sugar is dissolved, turn off the heat. Syrup needs to be lukewarm.
2. Mix the flour with water and saffron to make smooth thick batter.
3. Heat oil for deep frying. Oil needs to more than 1’’ deep. Otherwise boondi will not be round. Oil needs to medium high. (To test the oil temperature) drop little bit of batter, if it rises immediately without changing colour that means oil is ready.
4. Hold the ladle on the top of hot oil and pour ladleful batter.
5. The batter will drop through the holes into the oil. Don’t over crowd the pan.If the batter is too thick it will not drop, that means batter is too thick. Need to add little bit water to make right consistency.
6. Fry them till light golden but we don’t want them crispy. Take out the boondi from oil with slotted spoon and put them directly into lukewarm syrup. Soak in syrup 2-3 minutes and take out boondi from syrup.
7. Repeat the process for rest of batter.
8. Mix the cardamom powder, ghee and sprinkle of water in the ready boondi.
9. Take small amount of boondi and squeeze gentle between your palms to shape of ball. Size is your preference.
10. Finish the rest of boondi repeating the process. Presence of high sugar ladoo can store for 7-10 days in airtight container and longer in the refrigerator.

1. Boondi needs to be hot to make ladoo.