EVENING TEA TIME SNACKS /MANGO KHEER PAKODA RECIPE
Recipes in this Video
Mango Kheer Pakoda hails from India, where mangoes are celebrated as the 'king of fruits' during summer. This dish combines the richness of kheer, a traditional rice pudding, with the crunch of deep-fried fritters, making it a popular choice for festive occasions and family gatherings. Its unique blend of flavors and textures has led to various adaptations across the country, showcasing the versatility of mango in Indian cuisine.
Ingredients
- ●mango pulp
- ●rice flour
- ●semolina
- ●sugar
- ●milk
- ●cardamom powder
- ●baking powder
- ●salt
- ●oil
- ●saffron strands
- ●chopped nuts
- ●rose water
- ●water
- ●vanilla extract
Instructions
- 1Prepare mango pulp by blending ripe mangoes until smooth.
- 2In a bowl, combine rice flour, semolina, sugar, and salt.
- 3Add the mango pulp to the dry ingredients and mix well.
- 4Incorporate milk gradually to form a thick batter.
- 5Add cardamom powder, baking powder, and vanilla extract to the mixture.
- 6Heat oil in a deep frying pan over medium heat.
- 7Drop spoonfuls of the batter into the hot oil, frying until golden brown, about 3-4 minutes.
- 8Remove pakodas and drain on paper towels.
- 9In a separate saucepan, heat milk and add saffron strands and sugar.
- 10Simmer the milk until slightly thickened, stirring occasionally.
- 11Add rose water to the kheer mixture and stir well.
- 12Serve the pakodas warm, drizzled with the saffron milk kheer and garnished with chopped nuts.
Ingredient Alternatives
mango pulp
Healthier: pureed apples
Cheaper: canned mango
Canned mango is often less expensive and can provide similar sweetness.
rice flour
Healthier: almond flour
Cheaper: all-purpose flour
All-purpose flour is more accessible and cheaper.
milk
Healthier: almond milk
Cheaper: evaporated milk
Evaporated milk is often less expensive and adds creaminess.
chopped nuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Sunflower seeds are typically cheaper and still provide crunch.
Techniques
Equipment
Also Known As
Gulab Jamun traces its roots to the Indian subcontinent, with influences from Persian cuisine. Traditionally served at festivals and celebrations, these sweet, syrup-soaked balls symbolize joy and festivity. Today, they are enjoyed globally, often found in Indian restaurants and during special occasions, showcasing the rich culinary heritage of India.
Ingredients
- ●milk powder
- ●all-purpose flour
- ●baking soda
- ●ghee
- ●milk
- ●sugar
- ●water
- ●rose water
- ●cardamom
- ●saffron
- ●pistachios
- ●almonds
- ●vanilla extract
- ●lemon juice
- ●oil
Instructions
- 1Mix milk powder, all-purpose flour, and baking soda in a bowl until combined.
- 2Add ghee and mix until crumbly.
- 3Pour in milk gradually and knead until a smooth dough forms.
- 4Cover the dough and let it rest for 15-20 minutes.
- 5Heat oil in a deep pan over medium heat until hot.
- 6Shape the dough into small balls, ensuring they are smooth and without cracks.
- 7Fry the balls in batches until golden brown, about 5-7 minutes.
- 8Remove the fried balls and drain on paper towels.
- 9In a separate pot, combine sugar and water to make the syrup, heating until sugar dissolves.
- 10Add rose water, cardamom, and saffron to the syrup and mix well.
- 11Soak the fried balls in the syrup for at least 30 minutes before serving.
- 12Garnish with chopped pistachios and almonds before serving.
Ingredient Alternatives
milk powder
Healthier: coconut flour
Cheaper: dry milk
Coconut flour offers a lower-calorie option.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a similar flavor with less saturated fat.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water gives a floral note without the cost.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color at a fraction of the cost.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●3/4 cup water (approximately)
- ●1 tbsp oil (optional)
Instructions
- 1In a large mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture, mixing with your hand or a spoon until a dough forms.
- 3Knead the dough for about 5-7 minutes until it is smooth and elastic. If using, add the oil during kneading.
- 4Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 5After resting, divide the dough into equal-sized balls (about the size of a golf ball).
- 6On a floured surface, roll out each ball into a thin circle, about 6-8 inches in diameter.
- 7Heat a skillet or tava over medium-high heat until hot.
- 8Place the rolled-out chapathi on the skillet and cook for about 30 seconds or until small bubbles form on the surface.
- 9Flip the chapathi and cook for another 30 seconds, pressing gently with a spatula to help it puff up.
- 10If desired, you can apply a little oil or ghee on the chapathi while cooking for added flavor.
- 11Remove from the skillet and keep warm in a container lined with a cloth. Repeat with the remaining dough balls.
Equipment
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