Mango is such a versatile ingredient!!! It's always fun to experiment with Mangoes. Mango rasgulla is inspired by many other Indian desserts made up of mango, for example, mango kheer, mango phirni, etc where we mix mango pulp only after turning off the flame. I thought of mixing mangoes in the ras of rasgulla. So, It is basically 'Aamras'gulla. 😁


Milk - 1 litre
Vinegar - 1.5 tablespoon
Water - 4 cups
Sugar - 1 cup
Elaichi - 3-4
Mango - 1(Big)

Mango Rasgulla Recipe Video:

Mango Rasgulla Recipe:

  1. Boil milk.
  2. Add vinegar. Milk will start curdling. You can use lemon instead of vinegar but make sure that you wash chhena with cold water to get rid of the sour flavour.
  3. Strain it using a muslin cloth. Don't squeeze it much. We need moisture in chhena. Just tie it loosely and hang it for 2-3 hours.
  4. Chhena is ready. It's time to knead. Knead a lot!
  5. Knead it for at least 10-15 minutes. It will come together and form a nice and soft dough. 
  6. Add maida to knead it again for 10 minutes at least.
  7. Now make small balls. You can increase or decrease the size of rasgullas as per your choice.
  8. Ensure that there are no cracks. This is very important step otherwise rasgullas will break while cooking.
  9. Meanwhile heat water in a kadhai. Add sugar. The ratio of sugar to water is 1:4.
  10. Let it come to boil. We don't need string consistency for this sugar syrup. 
  11. Add rasgullas balls.
  12. Cover and cook it on high flame for 7-8 minutes. 
  13. Flip them and cook on low flame for 3-4 minute. 
  14. Now cover and cook for 12-15 minutes on low flame. keep on flipping them after every 2 minutes. Be careful. Rasgullas will be really soft.
  15. Rasgullas are ready. 
  16. Remove them from sugar syrup. Add mango pulp in the sugar syrup. Mix it really well. 
  17. Add rasgullas back to sugar mango syrup.😍
  18. Let them rest for 5-6 hours. It will absorb mango flavour. Do not refrigerate. 
  19. Mango rasgulla is ready! 

Mango Rasgulla Recipe with step by step Photos:

Recipe Notes:

  • Use cow milk preferably.
  • Do not squeeze a lot after straining chhena in muslin cloth. Moisture is very important here. Hang it for 2-3 hours. That's it.
  • It is very important to rub it a lot with the back of your palm for at least 10-15 minutes before adding maida and almost same time after adding maida. There should be no cracks in the rasgulla balls.
  • While boiling rasgullas, boil it for 7-8 minutes on high flame, flip and cook on low flame for another 3-4 minutes. then cover it and cook for about 15 minutes. keep on flipping them after every two minutes.
Mango Kulfi - A must have during summers!

Mango Kulfi can be prepared in multiple ways. Basically,Aroma Kulfi is a mixture of creamy thickened milk + your fav flavour. This can be achieved by simply mixing condensed milk, fresh cream, milk, sugar, cardamom powder and any fruit, for Mango Kulfi it will be mangoes of course.  It can also be prepared by mixing bread and milk. Simple. Isn't it? 

Today I will be sharing my favourite style of making mango kulfi. This is a bit more time taking than the above too but trust me its worth it! For making this you need to reduce the milk to 1/3rd. This is the only time taking task in this procedure. Next, add cardamom powder, fresh cream and sugar. Let this mixture cool down to room temperature. Now add mango pulp. You will feel like finishing it after this step only. The aroma will be irresistable.
Have patience, you need to freeze it for 8 hours. Aannnddddddd kulfi is ready! 


Milk - 1 litreFresh cream - 250 mlSugar - 0.5 cups or to tasteCardamom(Crushed) - 1/2 teaspoonMango Pulp - 2 mangoes

Recipe Video:


  1. Boil milk then simmer for about 40-45 minutes until it reduces to 1/3rd approximately.
  2. Add crushed cardamom and fresh cream.
  3. Mix it well.
  4. Add sugar. Simmer it for another 10 minutes.
  5. Let it cool down.
  6. Now, add mango pulp.
  7. Mix it well.
  8. Pour it in pots or popsicle stands.
  9. Cover it well with plastic sheet or foil or butter paper.
  10. Freeze it for at least 8 hours.
  11. Kulfi is ready!! Enjoy :)

Step by Step Recipe with Photos:

  1. Boil milk then simmer for about 40-45 minutes until it reduces to 1/3rd approximately.

     2. Add crushed cardamom and fresh cream.

     3. Mix it well.

     5. Add sugar.

    4. Simmer for another 10 minutes.

   5. Let it cool down.

   6. Add mango pulp.

    7. Pour it into pots or popsicle stand.

     8. Freeze it for 8 hours.

    9. Sprinkle some chopped dry fruits.

    10. Enjoy!!!



Milk - 1 litre
Elaichi(Cardamom) - 5-6 or 1/2 tsp (Crushed)
Cream - 1/2 cup
Kesar (Saffaron) - a few strands
Sugar - 1/3rd cup or to taste
Pistachios - 1 tablespoon(Chopped)

Matka Kulfi Recipe Video:

Matka Kulfi Recipe: 

  1. Boil Milk. Stir it occasionally.
  2.  Add crushed elaichi or cardamom.
  3. Simmer it.
  4. Add saffron directly or you can mix it with a little water before adding.
  5. Add cream. Keep on stirring it.
  6. Add sugar and chopped pistachios too.
  7. Remove it from the stove/ induction once the milk is thick has reduced to approximately 1/3rd of its quantity.
  8. Let it cool down to room temperature.
  9. Then transfer it to pots.
  10. Freeze it for 8 hours!
  11. Tadaaa! Matka Kulfi is ready.

Do try this recipe and let me know how you liked it. I am sure this kulfi will remind you of good old school days. 😊



Ingredients for chutney:

Pudina(Mint Leaves): 1 small bunch
Dhaniya(Coriander Leaves): 1/2 small bunch
Ginger - 2 inch
Green chillies - 4-5
Lemons - 2 medium size
Jeera powder - 1 teaspoon
Sendha Namak - to taste

Ingredients for Sabudana Tikki:

Sabudana (Soaked for at least 3 hours) - 2 cups
Aloo (boiled) - 2-3
Ginger - 1 inch
Green chillies - 3-4
Dhaniya(Coriander leaves) - 1/2 small bunch
Peanut Powder - 1/2 cup
Red chilli powder - 1/2 teaspoon
Jeera powder - 1 teaspoon
Sendha Namak - to taste
Oil - 2-3 teaspoon 

Recipe Video:

Chutney Recipe:

  1. Put all the ingredients in a blender.
  2. Blend it to a smooth paste. Add water as required. 
  3. Chutney is ready!

Sabudana Tikki Recipe:

  1.  Mix all the ingredients except oil. Mash it well.
  2. Take a section and roll it. Flatten it a bit. 
  3. Repeat this for all the tikkis.
  4. Heat a tawa.
  5. Apply some oil. 
  6. Place all the tikkis on the tawa. 
  7. Cook them on low heat.
  8. Keep on flipping them after every 2-3 minutes. This will take around 10-15 minutes.  
  9. Low heat is the secret of crispy tikkis!😉

Recipe notes:

  1. If you are not making this recipe for fasting then you can use normal salt. 
  2. Adjust the spices as per your taste.
Serve them hot! I am sure you will enjoy this yummy recipe.


Curd - 500 ml
Aloo - 4-5 medium size
Jeera powder - 1 teaspoon
Sendha Namak - to taste
Tomato - 1 medium size
Dhaniya - 1/2 small bunch

Aloo ka Raita Recipe Video:

Aloo ka Raita Recipe:

1. Whisk curd until smooth in texture.
2. Add Jeera powder and sendha namak. Mix it well.
3. Now, add tomatoes, boiled potatoes and fresh coriander leaves.
4. Mix everything well.
5. Garnish it with jeera powder, chilli powder and coriander leaves.

Recipe Notes:

1. You can add a little water if you want the raita to be of flowing consistency.
2. Normal salt or black salt can be used instead of Sendha namak if it is not prepared for fasting.