"Whole mango kulfi recipe... "

Ingredients:

Mangoes -5 

Milk -500ml

Sugar - 1 cup ( you can add more) 

Good day biscuits - 1 packet

Butter - 2 tsp

Green Cardamom - 5 no. 

Method:

1. Wash the mangoes and make a cut on one side with the help of a knife. 



2. With the help of a spoon or knife, remove the seed carefully, make sure the pulp remains inside. 

3. In a pan boil milk and add sugar. 

4. Add butter and bring to boil. Keep stirring. 

5. Crush the good biscuits into a fine powder. 

6. When the milk begins to thicken add the gooday biscuit powder. Keep stirring. 

7. Add cardamom seeds and keep stirring till the mixture thickens. 

8. Let the mixture cool for sometime at room temperature and with the help of a spoon add this kulfi mixture to the mangoes which will act as a mould here. 

9. Cover the mangoes with the cut part and keep in upright position in a cup or a plastic box. 

10. Keep in the freezer overnight till the kulfi freezes and peel the skin of mangoes with a peeler. 

11. Slice and cut into round pieces and serve. 

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"Doughnuts recipe... "

Ingredients:

Whole wheat flour 3 cups

Maida 1 cup

Instant yeast 2 tsp

Sugar 2 tsp

Salt 1tsp

Vanilla essence 1 tsp

Eggs 2

Milk 1cup

Oil half cup

 

For glaze

Butter 3 tsp

Milk 1/4 cup

Sugar 2 cups

Cadbury chocolate 1

Milkybar 1

Edible sprinkles

Dessicate coconut

Method:

1. Take maida, all purpose flour, yeast, sugar and salt, oil, eggs, vanilla essence and make a soft sticky dough by adding warm milk in small amounts. 

2. Cover the dough with a wet cloth for 40 minutes. It will double in size. 

3. Knead the dough with light hands and divide into small ball sized equal portions. Roll into a thick portion and with the help of a doughnut cutter, cut into doughnut shape. If you don't have a dougnut cutter, cut the shape with the help of a steel glass and middle hole with the help of a bottle cap. (Try to cut the doughnut shape one by one by rolling the ball sized portion thick, preferably 1 cm).

4. Heal refined oil in a pan and fry the doughnuts one by one on low medium flame till they become golden brown on both sides. (Keep the flame low, otherwise they will not cook from inside). 

5. For glaze, take 3 tsp butter, 1/4cup milk and cups sugar and heat it to make a sugar syrup. 

Dip the fried doughnuts in the syrup in both sides and keep aside. 



6. Melt the cadbury chocolate in a water bath and dip the doughts on one side in the melted chocolate and keep aside. 

7. Repeat the same procedure with milkybar chocolate for white glaze. 

8. Decorated the chocolate coated doughnuts with dessicated coconut,edible sprinkles or whatever you like. 

9. Wait for 15minutes before serving. 

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"Kashmiri Roath recipe... "

Ingredients:

Whole wheat flour -2 cups

Maida -1/2 cup

Castor sugar - 1 cup

Milk - 1/2 cup

Ghee - 1/2 cup

Salt - 1 pinch

Baking soda - 1/4 tsp

Grated coconut - 1/2 cup (optional) 

Raisins - 2 tablespoons

Almond powder -1/4 cup

Green cardamom powder - 1/2 tsp

Almonds and cashews for garnishing

Poppy seeds for garnishing

Method:

1. Mix whole wheat flour, maida, salt, baking soda, almond powder, raisins, grated coconut and sugar in a bowl. 

2. Add the ghee and knead into a stiff dough. Add milk in small amounts till the dough forms a stiff consistency. 

3. Knead with both hands for 3-4 minutes. 

4. Grease a baking tray ( preferably rectangle shaped) with ghee and put this dough into the baking tray. Spread evenly with the help of your fingertips or a spatula. 

5. Take a tooth pick or fork and poke holes in this evenly spread dough. 

6. Take a brush and apply a small amount of milk and ghee mixture on this dough and put almonds and cashews on it and press these dry fuits with your fingertips ( you can also use the dry fruits of your choice. 

7. Now sprinkle poppy seeds over this dough. 

8. Pre heat the oven at 180 degrees for 10 minutes and then bake this roath at the same temperature for about 40- 50 minutes or till the upper surface changes it's colour. 

9. Let it cool for 2 hours before cutting into square pieces and serve. 

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