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Mango Pudding – April 1st, 2004


Mango Pulp – 1 tin (14 oz)
Nestle cream – 100 gms
Instant Milk powder – 4 tb.sp
Gelatine – 1 1/2 packet
Sugar – 1/4 cup
Saffron – little
Fresh Mango – 1 medium size


1. Dissolve the Gelatin in a small amount of hot water.
2. Mix all the above ingredients (except fresh mango) and put inside a blender.
3. Run the blender in a low speed for a few seconds.
4. Cut the mango into small pieces.
5. Take out the mixture from the blender and transfer to the serving bowl.
6. Now, add the mango pieces to the mixture.
5. Refrigerate the pudding for a minimum of 12 hours, before serving.



Milk – 1 litre
Grated carrot – 11/2 cups
Sugar – 3/4 cup
Cashewnut powder – 1 tb.sp
Almond powder – 2 tb.sp
Saffron – little
Ghee – 1 t.sp

1. Stir the grated carrot in the ghee for 2 minutes.
2. Then, boil those carrots in milk till it becoms soft.
3. Then, add the sugar and stir well untill the sugar gets dissolved.
4. Add cashewnut and almond powder and cook untill the mixture becoms thick. ( to make the almond powder, soak the almonds in hot water. Peel the skin after three hours and grind them in a dry jar).
5. Crush saffron in a little warm milk and mix with kheer before removing from fire.
6. Add some nuts to the kheer and leave it in the fridge, until it becomes cold.

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