Kunafa

Kunafa~

Kunafa, also spelled kunafeh or kanafeh, is a Levantine cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. It is a dessert specialty of the Levant, especially in Jordan, Lebanon, Palestine, Syria and northern Egypt. It is a first cousin of the Greek kadaifi and the Turkish tel kadayıf, künefe and ekmek kadayıfı.

Ingredients of kunafa:

• 1 packet of laccha shemai or vermicelli,
• ¼ cup of butter (melted),
• ¼ cup of liquid milk,
• 1½ cup of ricotta cheese,
• 3 tablespoons of condensed milk,
• 1 tablespoon of cream,
• 1 cup of sugar,
• ¾ cup of water,
• 1 tablespoon of orange juice,
• 1 teaspoon of lemon juice, cherries or chopped pistachio nuts for garnish,
• 1 drop of food color (orange or whatever).

Instructions of kunafa:

1. At first boil the water with the sugar on a saucepan and stir it gradually until it is sticky and then pour orange & lemon juice on it, make the syrup and keep aside.
2. On the other hand, mix the butter & milk on the vermicelli step by step. Then take the vermicelli and prop root it by the hands.
3. Then make the smooth yeast from the ricotta cheese by the hand then mix with condensed milk & melted cream on it very well.
4. Now mix some butter with the food color and brush around on a round baking pan and pour the laccha shemai or vermicelli and make the first layer which will be 1 inch thick.
5. Then pour the ricotta cheese mixture on it and press it by the hand slowly to make a flat level and pour the vermicelli again and press it very well by the hand to make another level.
6. Now bake it on a preheated oven for 30 minutes over 160d C, take it out and flip it, then place it on a serving dish and pour the sugar syrup on the vermicelli and garnish it with the cherry or chopped pistachio nuts.
7. Lastly, cut the kunafa into pieces before serving and enjoy on your post-Eid party

Ricotta Cheese Zulbia/Jalebi/Jilapi

Ricotta Cheese Zulbia/Jalebi/Jilapi~

Soft, melt in the mouth Bangladeshi pastries (zulbia/jalebi/jilapi) made of homemade fresh ricotta cheese. This is Bangladeshi style of zulbia/jalebi/jilapi. It’s super tasty and very easy to make. This is could be good addition to all those dessert recipes for upcoming Eid-ul-Azha.

Ingredients of ricotta cheese zulbia/jalebi/jilapi:

• 2 cup of ricotta cheese,
• ¼ cup of semolina,
• 2 teaspoons of baking powder,
• 2 cups of sugar,
• 3 cups of water,
• 2 pieces of cardamom,
• clarified butter-soya bean oil for frying,
• saffron according to need.

Instructions of ricotta cheese zulbia/jalebi/jilapi:

1. At first boil the sugar with the water to make the sugar syrup, if you want then you can add saffron in the syrup.
2. Then mix the ricotta cheese with the semolina & baking powder together very
3. well, to make the smooth dough and keep it for 10-15 minutes with cover.
4. Now take it out and make the long dough to make the jilapy like this photo and deep fry it over low heat until it is red color.
5. Then take it out, soak it on the sugar syrup for 3-4 hours with the cover, and take it out place on the serving dish.
6. Lastly, serve the jilapy and enjoy :) :)

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake~

Looking for upside-down cake recipes? Pineapple upside-down cake is a classic dessert. Second time I made this cake. This Pineapple upside-down cake is loaded with fruity goodness :) :)

Ingredients:

• 1 cup of sugar,
• 6-7 pieces of wheel cut pineapple ring, sprinkle the salt & sugar n them and keep aside. Then sieve it and fry it with the clarified butter over low heat on a pan. Now make the caramel with 1 cup of sugar & some water on a baking dish and spread the pineapple ring on it and put the cherry on the pineapple ring.

Ingredients of sponge for pineapple upside-down cake:

• 4 pieces of eggs,
• ½ cup of icing sugar,
• ½ cup of flour,
• 2 tablespoons of milk powder,
• ½ teaspoon of baking powder,
• ½ teaspoon of pine apple essence or vanilla essence,
• 2 tablespoons of melted butter oil.

Directions of pineapple upside-down cake:

1. At first mix the flour, baking powder & milk powder together and sieve it properly.
2. Then beat the egg whites on a bowl until it is fluffy, add the sugar & egg yolk after 2 minutes and beat them very well.
3. Now pour the butter oil & essence, mix it well and pour the flour mixture gradually and beat them until it is smooth yeast.
4. Then pour the flour-egg mixture on the caramelized baking dish and bake it over medium heat for 35-40 minutes in the on the preheated oven.
5. Take it out when it is baked and flip it to place on a serving dish.
6. Lastly, serve the pineapple cakes and enjoy :) :)

Ricotta Cheese Sandesh

Ricotta Cheese Sandesh~

Sandesh is one of the most popular sweets made during festive season in South- Asia. Making sandesh is not difficult and is an easy recipe. Sandesh is a specialty from Bangladesh and the state of Bengal of India. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made ricotta cheese/cchana.

Ingredients for ricotta cheese sandesh:

• 4 cups of ricotta cheese,
• 170 g of cream,
• 2 cups of sugar,
• 1½ cup of grated mawa,
• 1 teaspoon of cardamom powder,
• 1 tablespoon of butter.

Instructions for ricotta cheese sandesh:

1. At first pour the ricotta cheese 2/3 on a large pan and cook it over medium heat. Now pour the sugar gradually and stir it continuously. 
2. When the sugar is dissolved, pour rest of the ricotta cheese on it and stir it until it is mixed well. 
3. When the sugar is sticky pour the cream & mawa, stir and mix it well, turn off the heat and remove the pan. 
4. Brush the tray with butter and pour the mixture on it and press it with the spud to spread evenly. 
5. Place the tray in the refrigerator to cool for 4-5 hours. Then take it out and cut into square or barfi shape. 
6. Now garnish the sandesh with the chopped pistachios. 
7. Now serve the ricotta cheese sandesh and enjoy :) :)

Vanilla Panna Cotta

Vanilla Panna Cotta~

Vanilla essence, china grass, strawberry jello and whipped cream powder make this luscious dessert worthy of a standing O! Panna cotta is one of my FAVORITE desserts when prepared properly. It tastes just like the panna cotta served at Italian restaurants :) :)

Ingredients for vanilla panna cotta:

• ½ liter of dense milk, 
• ¼ cup of condensed milk, 
• 1 teaspoon of vanilla essence, 
• 2 tablespoons of whipped cream powder, 
• sugar according to taste, 
• 8-10 g of china grass, 
• ½ packet of strawberry jello.

Instructions for vanilla panna cotta:

1. Firstly chop the china grass properly and soak it with the ½ cup of hot water for 30 minutes. 
2. Then pour the china grass on a pan and stir it some time over low heat until it melts. 
3. At the meantime take another large pan and pour rest of the ingredients together except the strawberry jello and boil it some time. 
4. Then add the melted china grass on the milk mixture and stir it properly until it is well mixed (you can strain it if you want). Set aside some time for cool. 
5. Now follow the packet’s instructions and make the strawberry jello. Then pour the strawberry jello 1/3 on your selected mold and keep it in the refrigerator for some time to chill. 
6. Then take it out, pour the milk mixture on the jello and keep it again in the refrigerator for 4 hours. 
7. When it is chilled and compact enough flip the panna cotta mold on a serving dish carefully. 
8. Lastly, serve the cold vanilla panna cotta and enjoy :) :)

Chocolate Dipped Meringues

Chocolate Dipped Meringues~

These little chocolate dipped meringues are a very simple idea and there are lots for your helpers to do – including finger licking! Great for Easter, a gift or simply an activity.

Ingredients for chocolate dipped meringues:

• 2 pieces of egg white,
• 110 g of caster sugar,
• chocolate for melting,
• chopped nuts or seeds.

~This will make approx. 23-30 meringues.

Directions for the meringues:

1. At first turn your oven to 110°C. Line a baking tray or two depending on size.
2. Ensuring all your utensils are totally clean, whisk your egg whites in a glass or ceramic bowl with an electric whisk until they form 'stiff peaks' (but don't become
3. dry).
4. Add sugar, 1 tsp at a time, ensuring that it dissolves before the next tsp is added. This should take 5-7 minutes.
5. Spoon your meringue mixture into a piping bag with a largish nozzle.
6. Pipe mini meringues. Place in the bottom half of the oven to cook until dried all the way through, this will be approx. 1 hr
7. Lastly allow to cool on a wire rack.

Tip:

If your meringues have spiky tails – dip your finger in water and dab them down. Otherwise they will burn.

Directions for the chocolate:

1. At first melt your chocolate in a bain-marie; this is simply hot water in a pan with a bowl placed over the top that contains your broken up chocolate.
2. Line a tray. Prepare your nuts or seeds – they can be toasted or plain.
3. Gently pick up your meringue and dip in the chocolate and then any nuts or seeds.
4. Lastly place on your lined tray and allow the chocolate to set.

Sago-Jello Pudding

Sago-Jello Pudding~

Looking for recipes for jello pudding? I think you will love this pudding. Its name is sago-jello pudding, very popular South-Asian dessert. Goes well in any occasion :) :)

Ingredients for the lower level for sago-jello pudding:

• 1 liter of milk, 
• ½ cup of sago grain, 
• sugar according to taste, 
• 1 piece of bay leaf-cinnamon-cardamom, 
• salt according to taste.

Ingredients for the upper level for sago-jello pudding:

• ½ liter of milk, 
• 5 tablespoons of sugar, 
• 1 tablespoon of agar-agar powder, 
• 5 tablespoons of water, 
• 3-4 drops of any kind food color.

Directions for sago-jello pudding:

1. At first boil the milk with cardamom-cinnamon-bay leaf. Then pour the sago grain and stir it and cook it until the milk is reduced to 50 percent. 
2. When the sago is cooked pour the sugar & a pinch of salt and stir it continuously until it is cooked and take it out. 
3. Then pour it on the serving glass and keep it in the refrigerator for 2 hours to cool. 
4. For the upper layer; soak the agar-agar powder with some water, then mix the milk with the sugar & food color properly. 
5. Now pour the agar-agar mixture in the milk and boil it, stir it continuously and take it out when it is boiled.
6. Then pour it on the sago glass and keep in the refrigerator for cool. 
7. Lastly take it out before serve and enjoy :) :)

Corn flour Halwa

Corn flour Halwa~

This corn flour halwa turned out delicious and all the guests visiting me today just loved it. I still have to try my hands on more sweets recipes. My guests could not believe that it is made out of corn flour and my heart was filled with happiness that everyone loved it. Corn flour halwa recipe is perfect sweet for festive season as this halwa is so easy to make.

Ingredients for corn flour halwa:

• 1 can of corn flour, 
• 1 cup of sugar, 
• 1 cup of water, 
• 1 cup of clarified butter, 
• 1 teaspoon of vanilla powder, 
• 3-4 cups of powder milk, 
• ¼ teaspoon of cardamom powder, 
• 1 drop of food color (orange).

Instructions for corn flour halwa:

1. At first brush the tray or flat plate with the clarified butter properly and keep aside.
2. Then mix the corn flour with the sugar, milk powder & vanilla powder together very well and fry them with the clarified butter on a pan and stir it continuously and pour the water. 
3. Then pour the orange food color & cardamom powder and stir it until it is thick. 
4. Take it out and pour this halwa on the greased tray or plate and keep it sometime for cool. 
5. Now cut it in burfi shape and place the halwa on a serving plate to serve and enjoy corn flour’s halwa :) :)

Chocolate-Coffee Panna Cotta~

Flavored with coffee and chocolate adds a new look to this popular Italian Panna Cotta dessert. This is very delicious and you can easily become crowd favorite ;) :D

Ingredients:

• 8-10 g of china grass, 
• ½ liter of dense milk, 
• ¼ cup of chopped cooking chocolate, 
• 1 teaspoon of coffee, 
• 1 tablespoon of whipped cream powder, 
• ¼ cup of condensed milk, 
• 1 drop of vanilla essence, 
• sugar if necessary .

Instructions:

1. At first chop the china grass and soak it with ½ cup of hot water for 30 minutes.
2. Then cook it and stir it with low heat until it is melted, take it out and keep aside.
3. Then mix the coffee with 1 tablespoon of hot water and keep aside.
4. Then cook rest of the ingredients some time on the stove except the chocolate.
5. When the mixture is boiled, take some mixture and put over into the chocolate, stir it until it is melted. 
6. Add the chocolate & china grass with the mixture and cook it some time; stir it properly. 
7. Take it out and pour it on any shape of mold and keep it in the refrigerator for 4 hours. 
8. Take it out when it is frizzed and garnish it with the cream, fruit or chocolate. 
9. Lastly serve the chocolate-coffee panna cotta and enjoy :) :)

Watermelon & Feta Salad with Balsamic Reduction~

On a hot summer day, there are few fruits more refreshing than a watermelon. That's one of the reasons this watermelon salad is so perfect. It's a bit of an unusual combination, but the sweetness of the watermelon mixed with the saltiness of the feta, a little bite of onion all drizzled with tangy sweet balsamic reduction works really well :) :)

Ingredients:

• ½ a large watermelon,
• ½ cup of red onion; sliced,
• 1 tablespoon of basil, chopped,
• 1 tablespoon of mint, chopped,
• ¾ cup of feta cheese,
• 1-2 tablespoon of olive oil,
• 1-2 tablespoon of balsamic reduction.

Instructions:

1. At first set out a large bowl.
2. Cut watermelon in bite size pieces. Add it to the bowl.
3. Add sliced onions, basil, mint, and feta cheese to your bowl.
4. Drizzle the olive oil to coat salad and toss.
5. You can either drizzle the balsamic over the whole salad and toss it before you serve, or you can dish out the salad first and then drizzle the balsamic reduction over each plate :) :)

Tips:

Picking a good watermelon can be a bit tricky and there is nothing worse than picking a bad one. Here is what you need to know:

Pick one that looks dull, shiny means that it's not ripe yet. Watermelons develop a “field spot” where it rest on the ground in the field. This spot should be a creamy yellow color when it's ripe. A ripe watermelon is a heavy watermelon. When you tap it, it should sound hollow. This salad is can be really casual but can also be an extraordinary dish if you plate it up nicely :D :D

Bread-Pistachio Kulfi~

This is a simple but delicious recipe for kulfi (South-Asian Ice Cream). I have made this several times and its simple and tasty kulfi recipe. Bread kulfi is a very popular South-Asian ice cream. This is an excellent recipe for those who stock up excess bread at home we normally have a stock of fresh and stale bread at home :) :)

Ingredients for bread-pistachio kulfi:

• 1 cup of milk, 
• ½ cup of whipped cream, 
• 5 slices of bread (cut into around the side), 
• 4 tablespoons of sugar, 
• ½ cup of chopped pistachios, 
• ½ teaspoon of caraway, 
• 1 teaspoon of corn flour.

Instructions for bread-pistachio kulfi:

1. At first mix the milk with the corn flour properly and boil the mixture. 
2. Then soak the breads in the water and press it by hand to strain out the water and then put it on the milk. 
3. Then add rest of the ingredients except the cream and stir it properly some time to mix. 
4. Take it out and let it rest for cool. 
5. Now blend the mixture with cream on a blender and place it into kulfi molds and keep it in the freeze for 12 hours for chilling. 
6. Serve the chilled bread-pistachio kulfi on a serving dish and enjoy :)

Gulab Jamun~

Gulab jamun is a milk-solids based dessert, popular in countries of South-Asia. Gulab jamun was first prepared in medieval India. It is widely known as lal mohan and is served with yoghurt. It is made mainly from milk solids, traditionally from freshly curdled milk :) :)

Ingredients:

• 1 cup milk powder,
• 1 piece of egg,
• 2 tablespoons semolina,
• 1 tablespoon all-purpose flour,
• 1 tablespoon butter,
• 1 tablespoon baking powder.

Ingredients for sugar syrup:

• 2 cup water,
• 1 cup sugar,
• ¼ tablespoon cardamom powder.

Instructions for gulab jamun:

1. Mix all ingredients. 
2. Make a smooth dough by rubbing it. 
3. Make 12 balls out of it.
4.  Heat oil in a pan. 
5. Deep fry the balls on low heat till dark brown.

Instructions for sugar syrup:

1. Boil sugar, water, and cardamoms powder till dissolved. 
2. Now add the fried balls in it. 
3. Cover and simmer on low heat for 15 minutes. 
4. When it is done remove from heat and allow it to cool down.

Chocolate Cake~

Simple, delicious chocolate cake for any celebration. Baking an easy chocolate dessert like this nice but easy chocolate cake :D :D

Ingredients:

• 200 g of flour, 
• 200 g of butter, 
• 200 g of sugar, 
• 3 pieces of eggs, 
• ½ teaspoon of vanilla essence, 
• 1 teaspoon of baking powder, 
• 100 g of cocoa powder, 
• ½ cup of liquid milk.

Instructions:

1. At first beat the butter with the sugar together in a large bowl. 
2. When the sugar melts; add the vanilla essence & milk and beat them. 
3. Mix the flour with the cocoa powder &baking powder together and sieve it. 
4. Then mix all the ingredients with the egg mixture softly by the hand. 
5. Brush butter on a rectangular shape mold and pour the mixture on it. 
6. Then bake it on a pre-heated oven over 160°C for 35-40 minutes. 
7. Lastly take it out when it is baked and serve it on a serving dish :) :)

Bundiya/Bundi Yogurt-Corn Flakes~

Bundiya/bundi recipe is the easiest South-Asian curd preparation, can be made by adding bundi in yogurt and then flavored with some spices. Here I also used corn flakes and thus it becomes a very…very tasty breakfast and it also a very good evening snack.

Ingredients:

• 1 cup of bundiya/bundi, 
• 2 cups of sour yogurt, 
• 1 cup of corn flakes, 
• 1 teaspoon of black salt, 
• 1 teaspoon of dry fry cumin powder, 
• 1 teaspoon red chili dry fry powder, 
• ½ teaspoon of black pepper powder, 
• 1 teaspoon of mustard powder, 
• 1 tablespoon of chopped coriander, 
• 1 tablespoon of chopped spear mint.

Ingredients:

1. At first mix all the spices powder together properly. 
2. Then mix the yogurt with little bit of water, ½ of the spice powder & black salt and beat them very well. 
3. Now mix the bundiya with the yogurt mixture by hand and spread the rest of the spices and corn flakes. 
4. Lastly serve the bundiya/bundi yogurt -corn flaks and enjoy :) :)

Carrot Halwa in Tart Shell~

It’s as good as any tart you can buy out. Carrot halwa in a tart shell how cool is that. It taste really good. Now you guyzz tell me how it is ;) :)

Ingredients for Tart Shell:

• 100 g of butter (cold; cut into small pieces), 
• 2 tablespoons of sugar, 
• 1 cup of flour,
• cold water according to need, 
• salt according to taste.

Ingredients for Halwa:

• 2 cups of finely chopped carrots, 
• 1 cup of ricotta cheese, 
• ¼ cup of condensed milk,
• sugar (if needed), 
• ¼ cup of clarified butter, 
• ¼ teaspoon cardamom seed powder,
• pomegranate grain for garnish.

Instructions:

1. Mix the flour with the salt, sift it and then mix the butter pieces with the flour mixture properly.
2. Then mix the water with the flour mixture and make smooth yeast and wrap it with the plastic wrapper and keep it in refrigerator for 30 minutes.
3. Take it out and roll it to make a half-inch thick bread and cut it according to the size of the tart pan.
4. Then place in the tart pan and bake it in the oven over 170°C for 20 minutes or until nut-brown.
5. Boil the water and give the chopped carrots and stir it for 2 minutes, take it out and strain it properly.
6. Fry the carrots with the clarified butter on a pan for 10 minutes and when the carrots is soft, add the ricotta cheese and fry it 10 minutes more and stir it.
7. Then pour the condensed milk & cardamom seed powder on the pan and stir it some time and when the halwa is thick you take it out.
8. Now pour the halwa on the tart shell and garnish it with the pomegranate grain before serve :) :)

Lychee Chocolate Pudding~

This delightful pudding is always a treat and easy to make using common ingredients. This is the perfect way to taste the chocolate pudding in a different way ;) It has a rich chocolate flavor, great texture. I can’t count the number of times I have made this :D :D

Ingredients:

• 3-4 cups of chopped lychee, 
• 1 liter of dense milk, 
• 1 cup of sugar, 
• 1 teaspoon chocolate food color, 
• 4 pieces of beaten eggs, 
• 1 tablespoon of gelatin, 
• lychee, pomegranate & grape for garnish.

Instructions:

1. At first boil the milk, stir it properly and let it rest for cool.
2. Pour the beaten eggs and stir it continuously then add the unflavored gelatin & food colors and boil it 4-5 minutes.
3. Put the chopped lychee on the milk mixture and keep it in the refrigerator for about an hour or until it is frozen.
4. Take it out and garnish it with the lychee, pomegranate & grape.
5. Lastly serve the lychee chocolate pudding and enjoy :) :)

Aloe Vera-Cucumber Drink~

I am here suggesting this aloe vera-cucumber drink as it is more than a health drink, also it helps the skin beauty. Also on the other hand its super tasty :)

Ingredients:

• 3 tablespoons of aloe vera pulp, 
• 1 cup of chopped cucumber, 
• 2 cups of water, 
• 1 tablespoon of lemon juice, 
• ¼ teaspoon of black pepper powder, 
• 2 tablespoons of sugar, 
• ½ teaspoon of black salt.

Instructions:

1. At first blend the aloe vera pulp in the blender and keep aside. 
2. Then blend the cucumber and then take it out and strain it properly. 
3. Now mix aloe vera pulp with the cucumber mixture together very well. 
4. Pour the aloe vera-cucumber drink on a serving glass and serve with finely crushed ice.

Macarons~

The art of gourmet delicacy is the embodiment of today’s French Macaron which has taken the culinary world by storm.

 Ingredients:

• 1 ¼ cup+1 teaspoon of icing sugar,
• ¾ cup of ground almonds,
• 6 tablespoons of eggs whites,
• ¼ cup of granulated sugar,
• food color according to need.
• pinch of salt.

Ingredients for filling:

• ¾ cup of butter,
• ½ cup of nutella,
• ¾ cup of icing sugar,
• pinch of salt.

Instructions:

1. At first whip the egg whites on a bowl until it is foamy and add the granulated sugar and beat on high speed until it forms a glossy peak.
2. Then mix the food color and fold in the dry ingredients and place in a piping bag (pipe the 1 inch and circles space 2 inch) apart on a baking sheet.
3. Now leave the baking sheets to set for 30 minutes.
4. Bake it in a pre-heated oven at 145°C lower to 135°C and bake for 8 minutes.
5. Rotate the baking sheet every 8 minutes.

Filling:

1. At first beat the butter with the nutella & salt until it is smooth and add the icing sugar and beat it properly until it is fluffy.
2. The macarons should easily peel away from the parchment after cooled.
3. Now fill the decorator bag with the filling and pipe a circle of filling in the centre of the macaron and sandwich with another.
4. Lastly serve the color full macarons and enjoy :)

Pineapple Cheese Cake~

Say Aloha! to your new favorite no-bake cheesecake recipe! Pineapple Cheesecake Oh, hello paradise. Take guests and family to exotic places with this cool, refreshing pineapple dessert.

Ingredients:

• 1 packets of toast biscuits, 
• 240 g of cream cheese, 
• 300 g of condensed milk, 
• 1 cup of milk, 
• ¾ cup of butter, 
• 1 cup of chopped pineapple, 
• 1 tablespoon of lemon juice, 
• 1 teaspoon of pineapple essence.

Ingredients for garnish:

• 6-7 pieces of sliced pineapple,
• 8-10 pieces of cherry,
• 2-3 tablespoons of whipped cream.

Instructions:

1. At first make the biscuits crumb from the toast biscuits and pour it on a spring form bowl and mix it with the butter very well and keep it in the refrigerator for 30 minutes. 
2. Beat all the ingredients properly and pour the mixture over the biscuits crumb and keep it again in refrigerator for 6-7 hours. 
3. Lastly take it out and garnish the pineapple cheese cake with the sliced pineapple, whipped cream & cherry then serve it and enjoy.

Mango Pudding~

This mango pudding is one of my favorite desserts. This simple pudding enhances the natural sweet flavor of mangoes. It is very popular in Bangladesh.

Ingredients:

• 6 pieces of beaten egg, 
• 1 cup of condense milk, 
• ½ cup of sugar, 
• ½ cup of ripe mango paste, 
• ½ cup of ripe mango cubes, 
• 2 tablespoons of sugar for caramel.

Instructions:

1. At first mix the mango paste with the sugar on a pan and boil it properly till it thickens. Then take it out and let it rest for some time to cool.
2. Mix all the ingredients together very well except the mango cubes. Then pour the sugar on a pudding mold and heat it to make caramel and keep aside to cool.
3. Pour the pudding mixture with mango cubes on the mold and bake it in the oven or in pressure cooker by steam for 45 minutes over medium heat and make the pudding.
4. Take it out and let it rest for cool. Lastly serve the ripe mango pudding and enjoy.