Summer calls for mango dessert recipes, and mango halwa is one such recipe you must try. It is a glossy dessert, almost like a fruit jelly, exhibiting the sweetness and fragrance of ripe mangoes. There’s also the tempting aroma cardamom and ghee, both used in the halwa recipe. Unlike the more popular gajar ka halwa or badam halwa, which are soft and spoonable, mango halwa is firm. Its squares that can be lifted, sliced, and eaten with your fingers, much like the iconic Bombay Karachi halwa. The cooking method is quite straightforward: cornflour is dissolved in water, which acts as the setting agent, giving the halwa its distinctive bouncy, gelatinous texture as it cooks. Ghee is added in stages throughout the cooking process, transforming the mixture from a thick, opaque paste into a glossy, slightly translucent halwa that pulls cleanly away from the sides of the pan. All you need to do is constantly keep stirring over low heat to cook the halwa. This mango halwa recipe is perfect for Tamil New Year, Vishu, Eid, Diwali, or any festive occasion that requires a quick, crowd-pleasing dessert. It requires no baking, no special equipment, and can be made ahead – the set halwa keeps well in the fridge for three to five days. Serve it chilled for a refreshing summer treat, or at room temperature for a richer, more traditional flavour.

Mango barfi recipe is one of the most beloved Indian mango dessert recipes of the summer season. It is a golden, fudgy mithai that combines the wholesome flavour and aroma of ripe mango with the richness of full-fat milk powder. The word ‘barfi’ itself traces its roots to the Persian word for ice or snow, which refers to the cool, melt-in-the-mouth quality that a well-made barfi should have. This version, ready in just 15 minutes on the stovetop, delivers that same smooth, indulgent texture you would expect from a mithai shop with no condensed milk, khoya, or lengthy preparation. What makes this mango barfi recipe particularly popular is how few ingredients it calls for. You just need fresh mango pulp, full-fat milk powder, butter, and sugar that dissolves into a sweet concoction in a single non-stick pan. The milk powder is the key in this recipe as it gives the barfi its characteristic dense body and sets it cleanly into sliceable squares. A small amount of mango flavouring deepens the mango flavour, though it can be adjusted or even replaced with a pinch of cardamom powder. This mango barfi recipe is ideal for Diwali, Eid, weddings, or any occasion that calls for a homemade Indian sweet. It stores well in an airtight container for up to a week, making it a practical choice for gifting or preparing ahead. Decorated with slivered almonds, dried rose petals, or a dusting of edible gold shimmer, mango barfi makes a stunning impression on any dessert table.

Summer days can get real hot, real fast, making the body crave cooling dishes. Like this pulao recipe with buttermilk that’s light on the stomach, easy to prepare, and carries a subtle sweetness, making it perfect to beat the heat. In fact, buttermilk provides hydration, essential electrolytes, and a cooling effect that helps reduce body heat. Chaas wale pulao or buttermilk pulao is made by cooking rice with vegetables, whole spices, ground spices, and buttermilk. The addition of vegetables, ground spices, and whole spices elevates it from a simple rice dish to an aromatic meal fit enough for a feast, or a Sunday brunch. The chaas or buttermilk adds a distinct creamy texture and earthy, slightly tangy flavour to the dish that separates it from normal pulao recipes. A cooling, creamy, and savoury dish, perfect for summer, the buttermilk pulao lies somewhere between a regular pulao and a curd rice. While the pulao recipe is fairly straightforward, make sure the buttermilk is not sour, else the taste of the pulao may be spoiled. Also, keep the ratio of rice to buttermilk at 1:2. You can customise it by adding more or different vegetables or sticking to just potatoes and onions for a simpler fare. Ultimately, it’s the not-so-secret ingredient of buttermilk that brings the x-factor to the dish!