PISTACHIO MILKSHAKE

 PISTACHIO MILKSHAKE

This is the BEST shake I think I’ve ever made. It’s cold, creamy, nutty and sweetly spiced. it adds both texture and richness. And there’s just something about sipping on a cold, nutty, milky drink that just shouts summer to me.

Ingredients:

2 cups milk of choice

1/3 cup pistachio pieces, dry roasted and unsalted

1/4 tsp ground cardamom 

2 tbsp sugar

2-3 almonds (optional)

Recipe: 

1. Add all of the ingredients to a blender and blend until well combined.
2. Pour over ice cubes.
3. Sprinkle with additional crushed pistachio and almonds if desired.

Enjoy and keep showering your love.

MANGO KULFI

MANGO KULFI

Hot days calls for frozen treats and there’s nothing quite like homemade kulfi aka the Indian version of ice cream! This Mango Kulfi has the flavors of mango mixed with the traditional kulfi. Summers and kulfi go together for us. So whenever the Indian summers arrive kulfi also starts beckoning. Its just like summers are best to make kulfis. Though you can still have them in the Indian winters.

It’s so creamy and so yummy, you would not want to miss out on this one!

Ingredients:

2+1/2 cups milk

2 cups mango puree
1/2 cup sugar
2 green cardamom crushed
1 pinch of saffron

5-10 unsalted pistachios, sliced

5-10 almonds, sliced

2 tbsp corn flour dissolved in 3 tbsp milk

Recipe:

1. Take saffron and almond milk in a pan.
2. Heat on a low flame and just let the milk come to a gentle heat. Don’t boil the milk.
3. Add sugar. Stir till the sugar has dissolved.
4. Dissolve the corn flour in 3 tbsp milk.
5. Add this corn flour paste to the milk. Keep on stirring so that no lumps are formed.
6. Cook on a low flame. Stir in between.
7. Continue to cook till the mixture thickens. Switch off the flame.
8. Stir and let the mixture cool.
9. Add the mango puree, chopped pistachio slices and almond slices and mix well.
10. Pour mango kulfi into serving bowls or kulfi moulds. Freeze for 8-10 hours.
11. Serve mango kulfi cold and sliced with topped with sliced almonds or sliced pistachios.

Enjoy and keep showering your love.

WATERMELON SORBET

WATERMELON SORBET

Make this easy watermelon sorbet using just three ingredients and without an ice cream maker! Perfect for summer, this sweet, refreshing treat is actually healthy. With the heat of summer come my cravings for something icy and cold. Watermelon has always been one of my favorite fruits, and seeing it in season makes me happy. I like to eat it plain, but I also like to incorporate it into my frozen treats.

Ingredients:

1 cup sugar

1/4 cup lemon juice

3 cups cubed seeded watermelon

Recipe:

1. Blend watermelon in a blender or food processor until pureed.
2. Stir pureed watermelon into sugar and lemon juice.
3. Transfer watermelon mixture to a bowl and freeze for 3-4 hours.
4. Give the frozen mixture a stir once after 3-4 hours and freeze again for another 4 hours.

Scoop out and serve.

Enjoy and keep showering your love.

CARAMEL MANGO BREAD PUDDING

CARAMEL MANGO BREAD PUDDING

Caramel Mango Bread Pudding is a super tasty dessert. I love mangoes and can’t have enough of them. As this is summer and plenty of mangoes are available in the market, I made this recipe of my favourite fruit. This Caramel Mango Bread Pudding can be made easily and quickly with few simple ingredients. 

Ingredients:

1 cup mango pulp

2 cups milk (1+1/2 &1/2)

8 tbsp sugar

3 tbsp custard powder

4 bread slices (side removed)

4 tbsp sugar for caramelizing

Recipe:

1. Spread 4 tbsp sugar in a pan and heat without stirring. It will start to melt and turn golden. Pour in a tin mould and set aside (The one you’ll be using to make the pudding in).
2. Remove the sides of bread and make crumbs in a mixer. Set aside.
3. In a pan transfer 1+1/2 cups of milk, sugar, mango puree and stir on medium heat till it starts to boil.
4. Add custard powder to 1/2 cup milk, mix and add to milk mixture. Stir till it thickens.
5. Now add bread crumbs and stir till thick.
6. Pour in the prepared tin mould.
7. Cover with aluminum foil.
8. Set a water bath- in a deep pan, pour water and place a stand. Cover and let the water come to a boil.
9. Place the prepared tin and cover. Let it steam on medium heat for 20 to 25 minutes.
10. Bring to room temp and then place in fridge for 4 hours.
11. Demold and serve cold.

Top it off with mango pieces if you like.

Enjoy and keep showering your love.