आम की बर्फी–Mango Bafri–Summer Recipe- Mango Fudge Bars- Mango kalakand

Ingredients –

  • Mango Pulp – 2 Cups (Peel two big sized mangoes,  take out the pulp, grind it to a paste)
  • Sugar- 1/3 cups (as per your taste)
  • Ghee / Butter – 1 tbsp.
  • Dry Milk Powder – 1 1/2 tbsp.
  • Dry Coconut Powder – 1 1/2 tbsp.
  • Green cardamom powder- 1/2 tsp.
  • For Garnishing –
    Blanched Pistachio (Pista)

Method –

  1. Pour Ghee in the pan and heat it on medium heat.
  2. Once the ghee melts, add mango puree to it.
  3. Add dry milk powder, coconut powder and green cardamom powder- 1/2 tsp.
  4. Keep stirring, so it doesn’t burn.
  5. Take a tray and cover with Aluminum foil
  6. Cook  till the mixture forms a thick consistency
  7. When the mixture gets thick like a halwa, and starts to leave the corners of the pan.
  8. Turn off the heat.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Press it gently and sprinkle some Pista.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once Mango barfi  settled, cut it into pieces as per shape of your choice.
  13. Mango Barfi is ready to serve.
  14. Store in the refrigerator for a week.

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    हलवाई जेसा बनाये स्वादिष्ट बादाम का हलवा- Almond Halwa–How To Make Badam Halwa


    • Almonds (badam) – 1 cup
    • Ghee / Butter – 1 tbsp (if required you can add more)
    • Milk – 1/2 cup (if required you can add more)
    • Sugar – 1 cup (as per your taste)
    • Cardamom (elachi) powder- 1/2 tsp
    • For Garnishing – Sliced almond, chopped pista etc.


    1. Soak almonds (badam) in a bowl with enough water for 7-8 hour.
    2. Drain and de-skin the almonds.
    3. Add almonds and milk in a mixer jar and blend them.
    4. Make a fine paste.
    5. Heat the ghee in a deep non-stick kadhai,
    6. Add the almond mixture, mix well & cook on medium to low heat.
    7. Keep stirring constantly otherwise it will get burnt.
    8. Cook till the halwa thicken.
    9. Add sugar and cardamom powder, mix well.
    10. Once halwa will start leaving the side off the pan.
    11. Switch off the heat.
    12. Add dry fruits and mix well.
    13. Almond(Badam) Halwa is ready.
    14. Serve warm or store in an air-tight container.

    Blueberry Juicy Rasgulla (ब्लूबेरी रसगुल्ला)– Fresh Blueberries Dessert– Indian Recipe- Rosogulla

    Ingredients –

    • Paneer / Chena – 1 cup
    • Sugar (as per your taste) – 1 cup
    • Blueberry – 1/2 cup (as per your taste)

    Method –

    1. Put sugar in a pan with lid, add 2 cups of water and  mix it.
    2. Put blueberry into the mixer jar and make a paste.
    3. Add Blueberry paste and mix well.
    4. Allow sugar chashni to come to boil.
    5. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
    6. Take the small portions of chena in your hand and shape them into balls.
    7. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks.
    8. Now put all the paneer balls in boiling chashni and close the lid.
    9. Cook on high heat for 9-10 minutes.
    10. After 10 minutes, open the lid and check the rasgullas..
    11. Again cook for 10 minutes.
    12. Turn off the heat.
    13. Blueberry Rasgullas has become puffy and doubled in size.
    14. Now take them out in a bowl .
    15. You can store in refrigerator up to a week.
    16. Blueberry Rasgullas are ready to serve.