Mango Pudding

With the parents gone, the 3 year old demanding total attention and all my time and the allergy season in place I am at the verge of having no time left at all. On top of this I hear GBP Summer humming at my right ear. And while I sneeze and look tearfully at the world I shove seeds in the soil with one hand the other grappling the 3 year old who wants to prod the same seed to check for life.

So though I am cooking to sustain myself and the family, I don’t get time to put it down on paper or the screen. With bleary eyes and a heavy head I don’t even know if I am typing right and have left it on Word to correct me. Fortunately these recipes were written down about a month back so I am not typing them out wrong, so stay put and don't even think of hopping on to the next lively space and not listen to my melancholy allergy induced thoughts.

I am just posting the recipes as two different posts as it helps in indexing. Don’t fret, I won’t mind if you don’t comment on both. But if you want you can do so. So while in one you tell me “how sorry you feel for me” in the next you can say “That’s a yummy looking dish”. See I even give you suggestions to make life easy for you, I am such a nice human bean with a warm compassionate heart…Achooo !!! I am blessed .

Mango Pudding is the easiest dessert that you can whip up when you have 20 guests over for dinner and you have already cooked 5 dishes and 2 appetizers. At the point when you have no energy and cursing your own social life and promising to yourself to stick to just 2 hand picked friends, Mango Pudding is the sweetest, quickest, easiest thing that can happen to you.

Mango Pudding

What You Need

This is good for 10 people, for 20 you have to pair it with mango ice cream or mango sorbet or make more of this

Condensed Milk ~ 1 14 oz can of sweetened condensed milk
Sweet Mango Pulp ~ twice the amount of condensed milk. From a can of Indian brand mango pulp I measured out about 28oz
Eggs ~ 3
Fresh sweet mango Pieces - if available. In absence of this I used fresh strawberries sweetened with sugar

How I Did It

In a Bowl add 1 can of Condensed Milk
Add Mango Pulp twice the amount of the condensed milk
Mix well
Add 3 eggs
Whisk well to get a smooth mix
Pour in lightly greased Oven proof baking dish. If you can bake in individual baking/serving cups its best because taking the pudding out of the tray becomes tricky at times. If anyone has a good tip on this do let me know.
Heat Oven to 350F
Bake for 30-40 minutes till its done
Refrigerate and serve chilled. Dress it up with fresh sweet mango pieces. In absence of these I used fresh strawberries

Things don't get simpler than this. Things get better if you pair this with Mango Sorbet from Haagen Dazs

There are several different ways of doing this and there are recipes sans eggs too.

Since this has Mango albeit the pulp and looks springy enough I am sending this to Meeta's Spring is in the Air.

Also sending this for AFAM-Mango created by Maheshwari of Beyond The Usual and hosted by Deepa of Recipes N More. Thanks Sig & Deepa for reminding me

I am late but I wanted to be apart of A TASTE OF YELLOW hosted by Barbara of WineandFoodies as aLIVESTRONG DAY event. This is my teen weeny bit for all of you whose courage shines through.

Trivia:Paisley cloth really comes from India, and the design which is a stylized depiction of mango is used on cloth because the mango is held to be a symbol of fertility(Source:Everything2)

Pineapple Malpua

In sharp contrast to Mango Pudding in the next post, the Pineapple Malpua is not something I would do when I have 20 guests with 5 smallish kids in tow for dinner. Making 50 mapluas (yeah everyone will eat at least 2 and then ask for more) is not my “left hand game” or for that matter "right hand game" either(translated from “bayen haath ka khel” in hindi -- thanks anamika I got confused between left & right yesterday :)) and I would rather make my Malpuas when there are few people around giving me ample opportunity to sample the malpuas while I make them. With Ma around we managed the other day, however I would still prefer desserts like Mango Pudding, Kheer etc. when the number of guests is > 10

Pineapple Malpua is like the normal malpua but the crushed pineapple gives it a pineapply flavor. But adding the crushed pineapple or not is totally your prerogative

Pineapple Malpua

What You Need

The measure here makes about 14 malpuas

For Batter

Maida ~ 1 cup
Sooji/Semolina ~ 1/2 cup
Crushed Pineapple ~ 1/3 cup of crushed pineapple. I used from a Dole Brand can of Crushed Pineapples

Fennel Seeds ~ 1 tsp
Milk (Whole Milk is best) ~ 3/2 cup that is 1 and 1/2 cup silly

For Sugar Syrup or Chinir Ros

Sugar ~ 1 cup
Water ~ 1 cup

Bring water & sugar to boil in a pan till you get a syrup of one-thread consistency. The syrup should be similar to the one you make for say Gulab Jamuns

For Frying
Oil

How My Ma Did It

Make the batter with all the ingredients listed under "For batter" and let it sit for 3-4 hours
Make the Sugar Syrup by boiling water and sugar to a 1 string consistency
Heat Oil
Pour batter (about 1/3 cup) in the oil to make a round flat shape like a pancake but of smaller radius
Fry both sides till golden brown
Dunk in sugar syrup
Let it soak for a couple of minutes and the take it out
Serve warm

Note: Pavani asked me how much oil did I use so I am adding this note. The way I did it I deep fried the puas/malpuas, so I needed a little more oil. Though mind you all of that oil was not used.
Mystic of Chatpat Food has a recipe for Malpua which needs less oil for frying the puas. Sometimes we thicken the milk to make the batter for malpua, instead of this Mystic uses Evaporated Milk

I Believe...

... in Angels, something good in everything I see...
(Courtesy: Abba)

The Desi Momz Club is celebrating May with Motherhood. If you want to share an anecdote, a story, a cherished memory about your Mother, your Ma-in-law or any Mother you know send us a mail at e-mail: desimomz.blog@gmail.com. If you are a member just come and post. Come celebrate with us...