From Tamil Nadu’s jaggery-flavoured Karuppatti Kai to Kerala’s pickling favourite Kannimanga, these unique mangoes are ...

Add roasted makhana, cashew nuts, cardamom powder and saffron to the milk. Cover and let it soak for about an hour. After an ...

In a blender, combine mango pulp, green chilli, lemon juice, roasted cumin, mint, and a splash of water. Blend until silky smooth. Add honey or jaggery syrup. Sprinkle black salt to bring out the ...

From Langra to Dudhiya Malda, explore the rich, juicy legacy of Bihar’s famous mangoes, their origins, flavour profiles, and ...

As the mercury rises and the hot loo winds blow across the plains, there's one reason we all look forward to summer in India ...

2. Scoop and strain: Once cooled, peel the skin and squeeze out the pulp. Strain to get a smooth base. 3. Blend the flavours: In a bowl, mix mango pulp with jaggery, black salt, cumin powder ...

As mentioned earlier, kacha aam papad has no added sugar, which significantly reduces its calorie count. This means you can ...

Nothing screams summer like mangoes. The king of fruits is not only delicious but also incredibly versatile in desserts. And ...

A thick creamy concoction of rice, milk, and sugar or jaggery, was once only part of religious offerings in temples. But ...

The creamy mango pulp pairs perfectly with hot, fluffy puris, a bite of summer happiness you won't forget. Peel and chop 2 ripe Alphonso mangoes. Blend with a pinch of cardamom and 1-2 tbsp sugar ...