As the summer sun climbs higher, Khandani Rajdhani brings a sweet, tangy relief with the return of its much-loved Aamlicious ...

This mango mousse tart is a show-stopping dessert that requires minimal baking but delivers maximum flavour. It’s a ...

Stir in the cooled gelatin mixture to the cheesecake filling and mix evenly. Pour the mango filling over the chilled biscuit ...

Cinco de Mayo celebrates the day in 1862 when the Mexican army defeated France at the Battle of Puebla during the ...

2. In a separate bowl, mix one spoonful of ghee with one cup of oat powder. 3. Add 3–4 dates and the pulp of one mango. 4. Add one tablespoon of baking powder, followed by the milk and vinegar mixture ...

Add them to the kheer, saving a few for garnish. 5. Add mango magic: Let the kheer cool slightly, then gently fold in the mango puree (never cook after adding mango to preserve its freshness and ...

Divide the lentils between two plates. Top each with a fried egg and garnish with the reserved spring onions, chilli and coriander. Serve with a good dollop of mango chutney.

Pour the fresh mango puree over the falooda sev and basil seeds, filling the glass about halfway. Pour chilled milk into the glass, leaving some space at the top. Add a scoop of vanilla or mango ice ...

Gently spread the mascarpone-mango mixture on top of the biscuits and add a layer of mango slices. Repeat one more time. 6. Refrigerate for 3 hours. Garnish with a sprinkle of cocoa powder and add ...

Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.

It tastes as good as it looks. Place the mangoes into a blender reserving 2 tablespoons for garnish. Puree until smooth. Place mango puree and yoghurt into four glasses and top with more mango.