For some mango madness

With the arrival of the mango season, it’s time to indulge in the fruit.

Mango Rasgulla

Summer, for foodies, is synonymous with the mango season. With mangoes in abundance, why not try your hand at making some mango-based sweet treats for the family? You can make mouth-watering mithais with fresh mangoes or preserved mango pulp.

Mango Rasgulla

Ingredients

2 cups cottage cheese

1 cup maida

1 cup sugar

Half cup milk

1 cup fresh mango pulp

Half tsp mango essence

Half tsp cardamom powder

A few pistachios, chopped

Method

Knead cottage cheese, maida and mango pulp together, well. Divide the dough into equal portions. Place a piece of pistachio into each portion and roll it into a small ball with your palms.

Heat two cups of water in a thick-bottomed pan and add sugar and cardamom powder. Stir and boil till sugar dissolves into syrup.

Place the prepared balls into the boiling syrup, one by one. Simmer for two to three minutes. Move the balls to the centre of the pan with a spoon while it is on boil.

Close the pan with a lid and leave it to boil for another 10 minutes on a low flame. Check at short intervals if the balls have increased in size and have become soft. Once done, add mango essence and place the pan off the flame. Allow to cool and serve.

Mango Sondesh

Ingredients

1 litre whole cream milk

1 cup fresh mango pulp, sweetened with sugar

1/8 tsp cardamom powder

Method

Boil milk. Curdle the milk using a few drops of lemon juice. Drain the whey and collect the cottage cheese.

Knead the cottage cheese with the heel of your palm for 10 to 15 minutes until it becomes soft and smooth.

Warm a non-stick pan lightly and put in the cottage cheese along with sweetened mango pulp.

Mix thoroughly and cook over low heat, while constantly stirring it. You will notice the mixture gradually changing its colour and texture.

The mixture will become lumpy when its nearly done. Take it off heat immediately and transfer into a bowl. It is now ready to be moulded.

Take a mould and grease the inner design with some ghee.

Sprinkle some cardamom powder in the centre of the design. Press the cottage cheese mixture into the moulds, smoothen the edges and gently take it out of the mould. Repeat the process with remaining cottage cheese. Serve chilled.

Mango Kalakand

Ingredients

3 cups of fresh mango pulp

Half cup sweetened condensed milk

Half kg paneer, grated

1 cup milk

1 1/2 tsp cardamom powder

1 cup nuts, chopped

Method

In a non-stick pan, add grated paneer and condensed milk. Stir continuously on a low heat. Add mango pulp when the mixture begins to thicken.

Stir the pulp in so that it is mixed well. If the mixture is tough to stir, add milk and cardamom powder. Cover the lid, and let it simmer till it turns into a thick mixture. Pour the mixture in a deep greased pan. Garnish it with chopped nuts and allow it to cool. Cut into pieces and serve.