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Gatherings are ample in the mid-year season. Shake, lassi and so forth of mango do everything. Today, the normal coconut barfi is set up in mangoes with mangoes.  ➢ INGREDIENTS  Rice Mango - 2 (500 g)  Dry coconut powder - 2 glasses (200 g)  Sugar - 1 glass (200 grams)  Corn Flour - 2-Table Spoon  Cashew nuts - 8 to 10 (finely slashed)  Pistachios - 10 to 12 (finely slashed)  ➢ RECIPE  Gather 2 mangoes in the broiler for Barfi. Wash well and dry until the water dries. Strip the mango and cut its mash into little pieces.  Put the bits of mango in the blending container. Set up the pasta by gathering cornmeal and sugar into a single unit.  Put the container in the gas, put the coconut in the dish and mix for 1 to 2 minutes over medium warmth persistently and broil until it has a decent smell. In the wake of broiling the coconut, set it up on a different plate and put it aside.  After this, put the mango mash in the skillet. Cook the man

Mawa Pagg is fundamentally made at the Janmashtami celebration. You likewise do this Janmashtami this Panchami Mawa Pagg and you use it for Ladoo Gopal. ➢Ingredients Sugar powder - 2.75 containers (400 g) Mawa - 2.25 Cups (500gm) Makhana - 1.5 containers (25 grams) Melon seeds - 1 container Dry coconut - 1.5 containers (ground 100 grams) Almond - ½ container (75 g) Elastic - ¼ container (50 grams) Ghee - ½ container (100 gms) ➢How to do Spot the dish over the gas and put the melon seeds in the skillet and sear, blend until it sprouts. The sound of the discussion began to turn out and became known it smelled and our seeds were prepared to sear. The seeds need to cook in the light of a fire. (It takes around 2 minutes to cook the seeds). At the point when the seeds are seared, take them out on the plate. Presently include the ground coconut in the dish and blend ceaselessly until the light shading changes and pack the medium fire until it dries. In 1.5 minute

➢ Ingredients for Kaju Katli  Sugar - 250 grams  Cashew nuts - 250 grams  Milk - 200 ml  Britannia Good Day Biscuits - 1 pack (pulverized)  Ghee  ➢ How to make Kaju Katli  To make cashew cutlery, include the cashews, sugar, and milk to the blender bowl and set up your pasta. Take out the pasta in a bowl.  Put the skillet in the gas and put the cashew glue in the container. Cook the blend consistently until it is thick. Include a blend of Good Day Vander Full Biscuits and blend well when the blend is marginally thick.  The maryjane glue is prepared, turn off the gas. Give the pasta a chance to cool. Set up the sheets to make the cutlery. Smooth the sheet with a little ghee. Presently smooth your hands with a little ghee and pick the glue in your grasp and make around and put it on margarine paper. Lift it a little by hand. At that point, with the assistance of the moving ball, little weight is connected to the Katli cashew 1/4 cm. Set up the thick r

With the celebration of Ganesh Chaturthi's gathering, solidified Modak loaded down with crunchy flour in a coconut shell, jaggery, cardamom, and flour filling. They have increasingly helpful life, that is, we can do them heretofore. ➢Ingredients Wheat flour - 1 glass (150 grams) Flour - ¼ glass (25 grams) Ghee - 2 tablespoons Salt - 1 squeeze For filling Insole - ¾ container (150 grams) Coconut - 1 container (ground) Almond - 8-10 Cashew nuts - 8-10 Cardamom - 6-7 Ghee - Frying Modak ➢ How to make Fried Modak Spread the batter for 20 minutes, the mixture will be prepared and prepared. Cut the cashews and almonds into little pieces, strip the cardamom and make powder. Warmth the skillet over the gas and put 1 teaspoon of ghee and put the ground coconut in it, blending gradually and gradually over medium warmth for 2 minutes. Presently blend jaggery in it and stop the gas. Blend the coconut and the jaggery until it is blended, at that point include