Tag Archives: almonds


I see mangoes everywhere I go, mangoes hanging down from homegrown mango trees, farmer’s market, grocery stores and on the home front too, T who loves mangoes, is always tugging at my sleeve asking for a Mango Milkshake or a Mango Lassi or maybe even a Mango ice cream, whenever we step outdoors. In fact, she gravely announces to me yesterday “Maa, I think I have ‘Mangoes going extinct’ phobia”. Are those fantasy fiction library books to be blamed?!

A tough ask now would be, to think of anything but Mangoes!, this reminds me of ‘The Popular Hilsa fish Story’, an interesting story, that I would like to share with you.

Once upon a time, Hilsa fish, being available only once a year had everyone’s attention and interest. Come Hilsa fish season, house wives exchanged recipes, shopkeepers haggled with customers over the latest price of Hilsa and fishermen talked about catching the biggest Hilsa of the season.

The then ruling King, Krishnadevraya was surprised to see even his ministers discussing Hilsa fish rather than important state issues, unable to bear this anymore, he announced a reward to anyone who could bring to the palace, a big Hilsa fish from the market, without a soul talking about it.

Tenali Raman, the court jester takes up the challenge. Next morning, shaves off, half his beard, dishevels his hair, covers himself with soot, wears torn and tattered clothes and walks out of the house looking like a tramp but please note, royally jostling a Hilsa fish in his hand. People, shocked by his appearance wonder, if he had finally gone mad. The palace guards, who hardly recognised him, went inside to inform the king. The king summoned Tenali. One look at him and the King laughed and announced Tenali, the winner of the challenge. No one had noticed the Big Hilsa Fish, in the hands of his clever and witty court jester.

Forgot about the mangoes for a while, did we? Maybe a reward for me would be in order, right?!

Coming back to our subject, a trivia on mangoes is that, the lovely colour of the mango is called ‘Mambazha colour’ in Tamil and is a very popular colour choice for the famous South Indian traditional Kanjeevaram Silk Sarees.

Personally, love to gorge on the juicy mangoes, as is, but if you are toying with the idea of civilizing them, Mango Milk | Mango Smoothie is the way to go. 

Mango Milk with the ‘Mambazha colour’ saree as backdrop

 Prep time : 15 mins; Serves : 4

Ingredients  :

  • Mangoes ( Alphonso | any variety, fully ripened) – 6
  • Milk   – 1 Liter
  • Brown Sugar – 8 – 9 tbsp s
  • Green Cardamom – 1
  • Saffron – 3 – 4 strands

Method  :

1. Peel and crush the cardamom to fine powder in a mortar and pestle

2. Boil the milk, then add add sugar, saffron and cardamom powder when hot. Let it cool down then strain the milk with a strainer.

3. Chop the mangoes into small pieces and puree them in a blender. Add the cooled, boiled, strained milk to the mango puree and mix well.

4. Refrigerate for 4 hours or more before serving it chilled.

Options :

1. You can add a scoop of vanilla ice cream to the Mango Milk and call it Mango Milkshake.

2. Vegan version – Blend Almond Milk, sugar and the mango puree. Chill and serve.

To make your own Almond Milk, soak about 250 gm of Almonds in warm water overnight. Peel and blend them with about 4 – 41/2 cups of water, adding the water gradually, in installments, to get the required consistency.

This ‘Mango Nectar’ must be savoured slowly, spoon by spoon!

Mango Nectar




Children at home, vacation time, mango season, hot weather, my recent posts harping about these topics, it is crystal clear, no ambiguity whatsoever, the picture is well imprinted alright, we get it – It is Summer!

Oh but, how quickly it has gone by! Are you ready for school? Are you ready?!

T, a 13 year old slept to wake up next morning, a 14 year old! S, left home, a school student to arrive home, a college student!

Congratulations and Jubilation! Celebrations are in order, Special treat for Special occasions.

We did it, in style with Kulfi, creamy | classic | rich | nutty dessert, the traditional Indian Ice cream.

Congratulations and Jubilation!

Prep time : 10 mins; Cooking time : 30 mins ;  Freezing time : 7 – 9 hrs; Serves : 7 – 9

Ingredients (organic and unrefined) :

  • 2 liters of Milk
  • 1 – 1 1/4 cup of Sugar
  • 1 -1 1/2 tbsp s of Corn flour | Rice flour
  • 7 – 9 Cardamoms
  • 18 Pistachios
  • 18 Almonds
  • 18 Cashew nuts
  • 18 Saffron strands
Traditional Indian Ice Cream

Directions :

1. Soak the pistachios, almonds and cashew nuts in warm water for 1/2 hour. Drain the water and grind it to fine paste in a blender. Peel and powder the cardamoms in a mortar and pestle or a dry grinder.

2. Keep the milk for boiling in a vessel, with a ladle, to avoid overflowing. Once the milk boils, remove 1/2 cup milk aside and keep the rest on low flame to reduce by at least 1/4 the quantity.

3. Soak the saffron strands in 1/4 cup of the warm boiled milk, which we kept aside in the previous step. With the remaining 1/4 cup, mix corn flour or rice flour and add it back to the milk. Fold it into the milk well, such that no lumps are formed. Then add the nuts paste of pistachios+almonds+cashews, cardamom powder and saffron soaked warm milk, to the boiling milk and let it simmer for another 15 mins. Keep stirring constantly to avoid the milk sticking to the bottom of the vessel. Switch of the heat, once the milk is creamy. Cooling down the milk to room temperature will thicken its consistency further.

4. Pour and freeze them for 7 – 9 hours or overnight in Popsicle holders or in Terracotta mud pots | matkas, to make the traditional Matka Kulfi. Lack of  these paraphernalia, is no excuse, not to make these lovelies. The kulfi mixture can also be directly frozen in serving bowls. Cover and freeze them for 3 – 4 hours, the kulfis are now ready to be removed from their moulds and served.

Vegan Version :

Replace dairy milk by Almond milk | Cashew Milk or use equal proportion of both. Heat on a low flame just upto the simmering point and follow the above recipe.


1. Fresh fruit purees can be added to the boiled milk mixture just before freezing, to make fruit flavoured Kulfis. Eg: Mangoes, Lychees etc.
2. Instead of taking all the nuts i.e pistachios, almonds and cashew nuts, only one or a combination of any of the two dry fruit nuts can be used for making Kulfis.

Serve the creamy, cold, delicious Kulfis. Step back and you are sure to hear Lady Gaga croon, in the background ~~~
🎵🎶🎼 The applause, applause, applause! I live for the A-P-P-L-A-U-S-E – applause-applause. Live for the way that you cheer and scream for me. The applause, applause, applause!🎵🎶🎼

Kulfis in a multi – coloured Popsicle Holder . A-P-P-L-A-U-S-E. The applause, applause, applause