• 1 tbsp Sabja seeds
• 3 tbsp Water 
• 2 tbsp Ghee
• 2 tbsp Cashews 
• 1/4 cup Pakistani Vermicelli 
• 3/4 cup Milk
• 1/4 Condensed Milk
• A pinch of Cardamom powder
• A pinch of Salt
• Pulp of 1 Mango 
• Condensed Milk (if required, for added sweetness) 
• Pomegranate seeds, for garnish 
• Ice Cream as topping

1. Soak the Sabja seeds in water and set aside. 
2. Roast the cashews in ghee and transfer to a bowl to cool and roughly chop the roasted cashews and set aside.
3. In the same pan with ghee, break the Pakistani vermicelli and roast them in the ghee for a minute and pour the milk and cook the vermicelli in milk. Add more milk if required. 
4. Finish off with the condensed milk, cardamom powder and a pinch of salt. 
5. In a glass, layer the falooda by adding the Semiya Payasam as the first layer, next add the soaked sabja seeds, mango chunks, mango pulp, and repeat the layers until the glass is full, allow the falooda to chill. 
6. Just before serving, for ease to release the falooda, simply dip the glass in warm water.
7. Now take a pasta bowl, invert the bowl of the glass and flip, now slowly release the glasss upward and you now have deconstructed mango falooda. 
8. Place a scoop of ice cream on top and garnish with mango chunks, pomegranate seeds, chopped ghee roasted cashews and mint leaves (optional). 
9. Enjoy!! 

Layer 1:

Layer 2:

Layer 3:

• 1/2 cup Sugar 
• 1/2 cup Water 
• A squeeze of lemon 

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 1/4 Cup Sugar, for the yolk
• 1/4 Cup Sugar, for the white
• 1/4+1 tsp Cup Plain Flour
• 1/4 Cup Corn Flour
• 1/4 tsp Baking powder 
• 1/4 Cup +1 tsp Whole milk
• 1/4 Cup Vegetable Oil
• 1 tsp Vanilla
• 1/4 tsp Lemon Zest

• 1 Cup Whipping Cream
• 2 tbsp Sugar
• 1/2 tsp Vanilla 
• 1/2 cup Mascarpone (optional)

• 1 Mango, peeled abd chopped 
• 3 tsp Sugar
• 2 tsp Lemon juice

1. Separate the Egg yolks from the egg whites, and whip the egg yolks, lemon zest with sugar and in another bowl, whip the egg whites and sugar until stiff peaks, now fold the egg whites into the egg yolks.
2. Using a strainer, sift the plain flour, corn flour and baking powder and very gently fold the dry ingredients.
3. Now add in the milk and vegetable oil, and make sure you go well under there and scoop and fold the wet ingredients wellaas they tend to stay at the bottom.        
4. Preheat the oevn at 170 deg C, line a 33*33 cm baking tray with baking paper and pour the cake batter and evel using a off set spatula.
5. Bake for 25 minutes and broil for the last 5 minutes for that perfect baked tops.
   
   
   
6. Prepare the coulis by cooking Mango pieces with sugar and lemon juice on simmer for around 10 minutes and once cooled make a paste using an emulsion blender.
7. Next prepare the Chantilly cream, whip the cream with sugar and vanilla and fold in the beaten Mascarpone if you have it! Whip everything well till you have medium peaks.
8. Once the sponge cake has baked, drop the baked top facing on a new baking paper and remove the baking paper used for baking, trim off the edges using a knife and smear the cake generously with the Mango coulis, this is where the flavor comes from!
   
   
   
9. Spread the chantilly cream, be careful not to over do it, as it will be difficult to roll otherwise!
10. Roll it up real tight, as shown in the video on my Instagram reel, and allow to chill for 30 minutes, covered.
    
    
    
11. Spread the remaining chantilly over the Swiss roll and decorate as per your liking. 
    
    
    
    
    
    
12. Enjoy chilled!

• 1 cup Watermelon cubes
• 1 low fibrous mango, pureed
• 3 tsp Sugar
• 1 Lemon, slices
• Few Fresh Mint leaves
• 1 Can Soda
• Ice cubes

1. Chop the watermelon to cubes and set aside.
2. Puree the Mango and pour it to a tall tumbler.
3. Next add the watermelon cubes, the lemon slices, sugar, and tear the mint leaves and add to the tumbler.
4. Add some ice cubes. 
5. Pour the soda and enjoy! 

• 1/2 cup/ 4 Egg whites (must not contain egg yolks)
• 1/2 cup - Fine sugar
• 1 tsp lemon juice  
• 1 1/2 tsp Corn Flour
• 1 tsp Vanilla Essence
• A pinch of salt

• 1/4 Cup of Coconut milk powder/ store bought Coconut Cream
• 1-2 tbsp warm water
• 100 gms Fresh Cream
• 2- 3 tbsp Sweetened Condensed Milk 
• 1 tbsp Dessicated Coconut

• Mango, cubed and scooped
• Sour Cherries
• Mint leaves, for garnishing

1. Make sure to wipe the bowl clean with lemon so that no grease remains in your mixing bowl, (if grease remains, the egg whites will not get whipped with stiff peaks).
2. Draw a cirle of 7-8 inches using a plate etc on a baking sheet and fip the baking sheet.
3. Beat the egg whites using a whisk attachment and once it starts to look frothy, sprinkle the sugar 1 tbsp at a time and whip the egg whites to stiff peaks.
   
   
   
   
   
   
   
4. Next, add in your lemon juice, corn flour, vanilla and salt and fold the ingredients gently.
5. Transfer the prepared meringue to your baking sheet, using a spatula, carve the meringue with the cirl drawn earlier. Make a slight depression/ using the spatula, swipe the spatula upwards to make markings all over the sides to make it look like a crown.
   
   
   
6. In a preheated oven, of 140 deg C, allow the Pavlova to bake for around 1 hour and 15 minutes and allow the Pavlova to sit and cool in the oven itself, for at least an hour or preferably overnight. The Pavlova will have a slight change in shade of color and the outer will feel dry and hard, while the insides remain soft.

1. Mix the coconut milk powder with little warm water and make a paste. 
2. Add the fresh cream to the coconut milk paste and fold in the fresh cream.
3. Pour the condensed milk and add the Dessicated coconut and combine.
4. Place in refrigerator and allow to cool and thicken before filling the meringue.
5. Fill the Pavlova wuth the coconut cream, right before serving and top with cubed mangoes and place cherries. 
6. Garnish with mint leaves and Enjoy!

• I have made my coconut cream here, you may use whipped cream if you like.
• Make sure not to peep inside the oven while the oven bakes your meringue/pavlova as the resultant temperature differences can cause the pavlova to crack and notattain the perfect texture.
• The baked pavlova can stay in the oven preferably overnight, so that it cools down completely.
• You may store the baked meringue in an airtight container for a few days if not using immediately. 
• Once you add in your whipped cream you have to consume immediately. 
• If you want to store in the fridge, you may do so, but the meringue will not remain crisp and crunchy.

• 1 old Mineral plastic bottle (for making ring molds)
• 3 ripe Mangoes, preferably Alphonso
• 12-15 Digestive biscuits (or any thin tea biscuits, preferably)
• 2 cups whipping cream or 2 dream whip sachets
• 1/2 cup condensed milk (1/4 cup each, for cream mixture and mango mousse)
• 1 cup milk if using dream whip sachets*
• 1 tsp vanilla essence
• 10 gms Gelatin/ China grass (optional)
• 3 tbsp cream (fresh or thick cream)
• 1/2 cup milk (for dipping biscuits)

1. Take an old mineral plastic bottle and cut two similar-sized discs, and cut vertically.
2. Now tape the opening according to the size of your biscuits and set aside.
3. In a bowl, whip 2 cups whipping cream separately, add 1/2 tsp vanilla essence each, and set aside.
4. In one bowl of whipped cream, add puree of one mango and add fresh cream in the other bowl of whipped cream.
5. Next add in 1/4 cup of condensed milk in each of the bowl if using dream whip or use 1/2 cup each if using whipping cream.
   
6. Pour your mango mousse and cream mixture in two piping bags and place it in the freezer for 1 hour or 3 hours in the refrigerator for added stability. **
7. 
   
   
   
   
8. Now dip your biscuits in milk for about 10 seconds and place in your ring molds and pipe in your mango mousse and next add in your dipped biscuit and pipe in your cream mixture. 
9. Similarly, complete the process until done.
10. Top the dessert with cube-shaped mangoes.
    
11. 
    

    

• Use ripe Alphonso mangoes, for best results use strandless mangoes (mangoes that have thin strands inside)
• For added stability use 10 gms ( 5 gms each for 1 cup of whipping cream) of powdered agar-agar/china grass or gelatin. (I do not like to use gelatin for normal use, as we consume them immediately).**
• Use thin tea biscuits if possible, like ulker tea biscuits etc. (I only had digestive biscuits so used them).
• I used dream whip as I had run out of whipping cream, use fresh whipping cream if possible, whipping cream gives better taste and results.*