Mango Yogurt Parfait

Yogurt parfait is served in a tall glass with layers of different ingredients.These ingredients includes fruits in their chopped or pulp form, dry fruits and cornflakes or muesli to give crunchy texture to the dish and off course hung/thick curd to make it healthy. It is very commonly served in many restaurants now a days and a complete dish to kick start your day.

Ingredients :

3 big size Mangoes

500 grams Thick Curd

1 cup plain Cornflakes

3 tbsp Honey (Optional)

3-4 pcs chopped Almonds

Method : This is the recipe u don't need to cook anything just gather all the ingredients and assemble them. To start with wash and peel mangoes and make pulp of say 2+1/2 mangoes in blender but without sugar, milk and water. And chop remaining mango into pieces and keep it aside. U can take market brought thick curd or hung the home made curd to achieve creamy curd without water.

Now take one big glass pour mango pulp in it depending on size of your glass i filled it 1/3 than put curd to 2/3 level and finally put cornflakes , chopped almonds and chopped mango pieces and drizzle 1 tbsp honey in each glass. Clean it from sides and outside and keep it refrigerated

for 3-4 hrs if possible and serve.

One can make it from other fruits also like grapes, strawberry, kiwi etc of your choice.It's easy dish can be served to guests at any time of the day :D

Kesariya Coconut Burfi

Coconut Burfi its a sweet dish loved by my family. Today on the occasion of Anant Chaturdashi we have to make 14 pieces of any sweet for  pooja so i tried this at home. It's soft and nice in texture because i have used fresh grated coconut in it. Let's gather ingredients required for same.


Ingredients :


1+1/2  Cup freshly grated Coconut
4 tbsp Ghee
500 ml Milk
1/2 cup Fresh malai
10 tbsp Sugar
6-7 strands of saffron dipped in water
9-10 finely chopped Pistachios

Method :

First of all take a wok i took non stick as in it material will not stick easily to base.Take ghee in wok and heat on low medium flame and once it heats up add freshly grated coconut in it and keep roasting it for 4-5 mins on low flame. Now add milk and malai in it , home made malai gives soft texture to your burfi otherwise u can increase the quantity of milk. Cook it on medium flame by continue stirring till milk evaporates from it and it looks like halwa in texture. Now add saffron dipped water along with strands and sugar in it and cook it for 5-10 mins. It is perfectly cooked when it leaves sides of wok and looks creamy but slightly dry in texture. It took me almost 25 minutes for whole procedure of making coconut burfi. Switch off the flame.


Take one greased pan or plate with ghee and take out ur cooked material in it and spread it evenly with spatula and garnish it with chopped pistachios. Press pistachios gently with hands and keep it aside for cooling down for an hour. I kept it in fridge after one hour and took out after 3 hrs and cut it into desired shapes and serve.

Try it and let me know ur comments in comment section :D