Click it and Unblock the Notifications
Latest Updates
-
Not UP, Not Even Bihar: NCRB Says Bengaluru Is India's Dowry Capital -
Suraj Nambiar Net Worth 2026: How Mouni Roy's Husband Built His Wealth -
Basanti Pulao Recipe: Your Guide to Sweet Bengali Rice -
New OTT Releases This Week (May 11–17): What to Watch on Netflix, Prime Video, JioHotstar, and ZEE5 -
"We Have Decided to Part Ways": Mouni Roy Confirms Split From Suraj Nambiar -
Madhuri Dixit Birthday Special: How Bollywood’s ‘Dhak Dhak’ Girl Maintains Glowing Skin And Healthy Hair At 59 -
Jyeshtha Masik Shivratri 2026: Significance, Tithi Timing, Nishita Kaal And Sacred Shiva Puja Traditions -
Simple Daily Brew: The Perfect Black Tea Recipe -
Horoscope for Today May 15, 2026 - Practical Steps Build Confidence -
Butter Paneer Recipe: Your Guide to a Creamy North Indian Dish
Mango Praline: Summer Sweet!
1 Cup Sugar
e Cup of Chopped Nuts (Cashew, Peanuts, Almonds etc.,)
2 Cups of Mango Pulp
600ml Milk
6tbsp Sugar
4tsp Gelatin
250gms Cream
Cherries for decoration
Method:
Melt Sugar in dry and heavy bottomed pan.
Add the chopped Nuts and cook on low flame. Keep stirring till the nuts are coated. Spread the mixture on a greased plate. When cool, powder coarsely. Keep this Praline aside, until required.
Boil Milk in a shallow vessel. Keep stirring until the Milk is reduced to half.
Cool and chill it. Squeeze out pulp from Mangoes and chill. Dissolve Gelatin in a cup of warm water. Combine the chilled Mango pulp, Chilled Condensed Milk, Sugar and Gelatin water. Now add the Praline Powder (keep aside few tablespoons of Praline for decoration) and half beaten Cream.
Turn on to a serving dish and refrigerate till set. Beat the rest of the Cream with 2tsp Icing Sugar.
Fill an icing pipe with Cream and Pipe designs on it. Garnish with cherries and dust with Praline Powder.
Continue with Google