Mango Sondesh

Ingredients
2 cup mango pulp (use ripe sweet yellow mango)
1 cup grated paner (use fresh homemade paneer for better result)
1 cup condensed milk (i used homemade)
2 tblspn ghee
Method
Take a non stick pan heat it and add mango pulp, cook it around 15 min. Untill it becomes thick (pic given below for reference)

Now take the paneer and condensed milk in blender n blend it in to a smooth paste.(pic given below for reference)

Add this mixture to cooked mango pulp and cook it again untill the mixture starts leaving sides

Now add 1 table spoon ghee and mix it again meanwhile prepare a dish by applying ghee .

Transfer the mixture in greased tray and level it with the help of wooden or silicone spatula, put few drops of ghee of shine and flatten it properly, garnish with blanched almond and pistachio.cut in desired shape and keep in fridge around 2 hours to set it properly.

Enjoy it😊

Here is short video of last stage.

Chocolate Mystic Mocha Ice cream

Chocolate Mystic Mocha Ice cream
Ingredients
400ml amul fresh cream

75 GM Amul Mystic Mocha Dark chocolate

1 sachet of Nescafe cappuccino

500 ml full cream milk + 130 GM white sugar for condesed milk or you can use milkmaid , by here I took the same quantity of condesed milk  as I got it from 500 ml milk.

Method

Take out 1 tablespoon fresh cream in a non stick pan and heat it, now add mystic Mocha chocolate and mix it properly, now add 1 sachet of Nescafe cappuccino and mix it properly, keep aside for cooling.meanwhile take

Chill the fresh cream in a bowl and whisk it up to stiff peak ( here for proper stiff peak i whipped it an AC room)

Now add chilled condesed milk and whip again for around 2 Mon. Just to blend everything properly. Now add your chocolate and coffee mixture and whip again for 2 Mon.

Transfer in a clean and dry container  cover the lid and freeze it overnight.

Your ice cream is done.

Note

For more sily texture beat the cream properly here I whipped the cream in proper stiff peak.

Chocolate ice cream

Ingredients
200 ml Amul fresh cream
200 GM condensed milk
75 GM Amul dark chocolate
Method
In a non stick sauce pan take 1tablespoo. Amul fresh cream heat it , turn off the flame as boil comes add Amul dark chocolate (cut in to small chunks) mix it properly untill the chocolate melts.keep it aside. And cool it.
Chill the Amul fresh cream, take it in a bowl and whisk it up to soft peak. Now fold the chocolate in whipped cream gently, then add condensed milk and fold it gently.
After folding all the ingredients pour the mixture in a pan, cover the pan and freeze it overnight.
I freeze it in same bread tin in which I made my ice cream sandwich cake.
Before pouring the ice cream in pan place enough layers of aluminium foil and cling wrap.

Chocolate ice cream sandwich cake

Ingredients for sponge
120 GM all purpose flour (scoop out 15 GM apf and add 15 GM corn flour)
15 GM corn flour
30 GM milk powder
30 GM coco powder (uses Hershey's)
Salt a pinch
1teaspoon baking powder
1/2teaspoon baking soda
1/2cup milk add 1teaspoon vinegar mix &keep aside.
30 ml odourless oil
Method
Mix all dry ingredients together, whisk all properly,add milk vinegar mix &mix well add oil and mix well. Adjust the consistency by adding milk.Pour batter in greased baking pan and bake &180 for around 20 to 25 minutes. Or up to done.
I took bread tin. As I want rectangular sandwich cake. Use desired shape tin.
After cooling remove the sponge from tin and keep aside.cut it in to 2 thin slices.
Place aluminium foil and cling wrap at the bottom of pan, put at least 2 to 3 layer, u can also use silicone mould to save your time.
For chocolate ice cream follow the below link.

http://simplebakinghealthybaking.blogspot.in/2018/03/chocolate-ice-cream.html?m=1

Layering of cake
Place sponge layer at bottom, then gently place the ice cream layer. Then again place sponge layer, cover the pan with cling wrap and freeze it up to 7 to 8 hours .
Serve it chill.
P.S here I used 50-50 apf and wwf
Replace half apf by wwf.

Whole-wheat spinach crackers

Ingredients
120 GM whole-wheat flour
Milk powder 30 GM
Sun dried spinach 1/4 cup (you can add green chili too, I didn't add because I made them for my kids)
Salt 1 teaspoon
Powdered sugar 1 tablespoon
Unsalted butter 75gm (room temperature)
Grated cheese 1/2 cup
1teaspoon vinegar(I used apple cider vinegar)+ 1 teaspoon baking powder.

Method

Take cheese and butter in a bowl mix them  properly, now add  mixture of baking powder and vinegar and again mix it properly, then add milk powder,sugar ,salt,crushed dried spinach and mix it again. Lastly add whole wheat flour and make dough. You don't need to add milk or water.  Meanwhile preheat the oven at 180 , roll the dough and cut in to desired shape. Place them on a baking tray.
Bake at 180 around 15 to 18 minutes or till slightly brown. Cool and store in air tight container.

Cashew Dry fruits roll cookies

Ingredients
1/2 cup mix Dry fruits (I used almonds,cashew, pistachio, dates, figs,) you can add any of your choice. But you need fig and dates because it's give enough sweetness and also help in binding the roll.
Wash all dry fruits and dry them, roughly grind them in mixer. Combine all together and make a roll.(here attaching a pic of dry fruits roll too.)keep the roll in fridge to set. meanwhile prepare the cookie dough

 Ingredients For cookie Dough

1/2cup all purpose flour

1/4 cup unsalted butter (room temperature)

1/4 cup cashew nuts

1/4 cup granulated sugar

Grind cashew and sugar together.

Take butter in a bowl add sugar and cashew mixture, beat this until light & Fluffy. now add apf & combine all together . now spread the dough on aluminium foil evenly, then place dry fruits roll over it in centre, and gently roll it.make sure dry fruits roll should be covered by cookie dough thoroughly. Wrap it in aluminium foil by rolling on a flat surface.Keep the roll in fridge for 15 min. meanwhile preheat the oven at 180. After 15 minutes take out the roll from fridge and cut in desired length. Place the roll on baking tray and bake around at 180 around 10 to 15 minutes or up to done.

Gems cookies

Ingredients

1/4 Cup maida(all purpose flour)
1/4 cup wwf (Whole-wheat flour)
1/4 cup powdered sugar
1/4 cup butter (I used Homemade butter)
Pinch of salt
Few gems
Method
Whisk butter n sugar together till it becomes light &Fluffy add both flour along with salt. I didn't pipe these cookies like butter cookies because it's quite hard dough so I took big size nozzle and fill the dough in it & pipe it on baking tray with thumb only. Put gems on each cookies & keep the tray in fridge, meanwhile preheat oven at 180 for 5 minutes. Bake around 15 to 20 min or up to done .
Let it leave for cooling, after cooling store in an airtight container.