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.