In a large bowl, pour 177ml/6fl oz of cold water. In another bowl, mix the gelatine with half the sugar and sprinkle it over the water. Let it stand for 2 minutes. Heat a quarter of the mango pulp ...

saffron (kesar), loads of nuts and flavored with mango puree and mint leaves. A fruity twist to an all time favorite Indian dessert. Enjoy this rich and creamy mango and mint kheer recipe. In a pan, ...