Aam Ka Panna

Ingredients

Raw Mangoes (peeled and chopped) – 1-1/2 cup
sugar – 1 cup
Cumin(Jeera) powder (roasted) – 1 teaspoon
Rock salt(black salt) – 1 teaspoon
Water – 2 cup
Fresh mint (chopped finely) – 1 teaspoon

Method

Place chopped mangoes and water in a cooker and boil for 10 min.
Peel the cooked mango and take the pulp.
Add sugar, black salt, roasted jeera powder and chopped mint.
Blend in a blender to make a puree and strain it. Store in air tight bottles.
Mix 1/4 glass of the mixture with 3/4 glass of chilled water at the time of serving
Garnish with fresh mint leaves.

Watermelon Milk Yogurt Smoothie

Ingredients
Seedless watermelon chunks – 1-2 cups
Honey/Sugar – 1tablespoon
Fresh mint leaves – 1tablespoon or to taste
Plain yogurt – 1 cup
Cinnamon crushed as to taste


Method for Preparation
1. Puree the watermelon, honey/sugar and mint quickly — do not over blend.
2. Pulse in the yogurt and cinnamon just until smooth.

And your smooth and delicious watermelon yogurt smoothie is ready to taste.

Beetroot Halwa

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee


Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Chickoo Halwa

Ingredients:

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee


Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.