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Aam pak recipe / Aam ka kalakand recipe / Mango burfi / How to make Aam pak / Mango barfi recipe / Mango fudge recipe Aam pak Kalakand is a famous sweet in north India, made with milk, mava (evaporated milk) or paneer and sugar. Kalakand can be made in different flavors like rose, mango, orange, vanilla, saffron, etc.    Here I am sharing the most loved version mango kalakand, popularly called  Aam pak. Aam pak loaded with the rich flavor of mangoes, Any good quality of mangoes, with the sweet and sour taste can be used for aam pak. Alphonso, Badam, kesar, Dashahari can be a good choice or combination of any two type of mango will also good.    I have made Aam pak with milk, mango pulp, paneer, and sugar. Khoya / mava (Evaporated milk)  can also be used but the texture of aam pak made with Khoya and paneer is different, here I wanted aam pak with milk granules so I have made it with Paneer. Preparation Time: 20-25 minute Cooking Time: 15-20 minute Course: Des

Aam ka chunda recipe / Mango chunda  recipe / Gujrati raw mango sweet pickle / How to make mango chunda / Instant mango chunda Aam ka chhunda Pickles are an essential part of Indian cuisine, Pickle adds an additional test to our breakfast/lunch or dinner. Pickle making started with the idea of preserving vegetables to enjoy them during offseason, now its essential part of the cuisine.          Variety of pickles are being prepared across India, with different ingredients and methods. Aam ka chhunda is a Gujarati sweet sour test pickle, common to Gujarati households. traditionally mango chhunda prepared by keeping the mango-sugar mix in a glass jar under direct sunlight for weeks.      Here I am sharing an instant version of that traditional delicacy with same test and aroma, to spice up the pickle I have used Black pepper powder, red chili powder, cumin seed powder, rock salt and black salt.    Mango chhunda can be enjoyed as a side condiment or with Puri, paratha, roti

Rajbhog recipe / How to make rajbhog / kesari rajbhog / Easy rajbhog recipe / Bengali sweet -Rajbhog Rajbhog Rajbhog is a traditional Bengali sweet, an another version of Bengali sponge rasgulla in a Royal avatar stuffed with saffron, almonds, Pistachio, cardamom powder and khoya (evaporated milk). Rajbhog generally bigger in size then rasgulla.           Here I am sharing Rajbhog recipe stuffed with saffron, dry fruits and cardamom. I am not using khoya or mava, instead of khoya I am using same paneer mix of rajbhog to bind the stuffing material. This step makes easy to stuff rajbhog and helps to shape rajbhog again. Preparation Time: 20-25 minute Cooking Time: 15-20 minutes Course: Dessert Yield: 12-15  Author: Anishwarita Ingredients Milk:  1 liter Synthetic vinegar 2-3 tbsp. or 1 tsp. citric acid dissolves in 3-4 tbsp. water or fresh Curd 4-5 tbsp. Semolina 1 Tsp. Ground sugar 2 tbsp. Yellow food color 1/4 Tsp. Sugar: 300