We love the summer season for it's an ideal opportunity to unwind. It's an ideal opportunity to take a break and have great times.
We love summers since it's an ideal opportunity to play, skip around, drink milkshakes and eat up frozen yogurts.
For a tropical nation like India, summer implies the mango season. India has a huge assortment of mangoes.
An enormous part of these assortments is in season between March to May. In this way, summers mark the mango season in India.
A variety of aam that needs a special mention is the Alphonso or Hapus. Hapus mango is made uniquely in Konkan.
Various states had a go at making Hapus yet it wasn't as delectable as Konkan's.
Hapus' taste is affected by the soil and the environment it is made in. Konkan's volcanic red soil and environment add to Hapus' flavor.
Two Konkani territories are especially celebrated for their Hapus. These are the Devgad and Ratnagiri districts.
These produce premium quality Alphonso mangoes. These mangoes are much juicier and more flavorful.
Ratnagiri mango has a wonderful yellow peel. Devgad alphonso is saffron-yellow and has a more slender peel.
Therefore, you get more pulp in it. The Devgad collection is more scrumptious than the Ratnagiri one.
The delectable nature of these varieties has acquired them GI tags. A GI tag is a benchmark of quality.
It is offered to first-rate things that are made in a specific area. Consequently, they exhibit the origin of the thing.
Years ago, Devgad and Ratnagiri used to be little ports. Today, they've become hubs for mango creation, export, and trade.
These regions transport premium quality Hapus any place on the globe!
Utilizing an aam is simple. There are numerous ways you can do so.
You can make treats, juices, thick shakes, frozen yogurts, or cookies out of it. Today I'll reveal to you the desi method of utilizing aam: making a halwa.
You'll require hot, ghee-roasted semolina, dry fruits, sugar, milk, cardamom powder, mango pulp, and saffron that has been soaked in water.
In bubbling water, add the hot, ghee-cooked semolina, dry fruits, and milk. Mix this blend on a medium fire.
Mix until the semolina puffs up. Add sugar, mango pulp, cardamom powder, saffron, and saffron-water.
Mix carefully and let the combination cook. Sprinkle some ghee on top before serving. Serve the halwa quite hot.
Halwa is normally eaten with puri. To make puri blend a pinch of sugar and salt alongside wheat flour, maida, and semolina into a batter.
Allow the batter to rest for some time. Make little pellets and flatten them out into puri.
You can utilize a belan or rolling pin to do so. In India, you can get puri-machines that help you make puri.
Heat oil and fry your puris until they puff up. Such puris are delicate and feathery within and firm and flaky outwardly.
Buy mangoes online
To make your mango halwa you'd need good mangoes. You can now buy premium quality farm-fresh alphonso mangoes at alphonsomangoes.in
We deliver export quality picked straight from our farms at Devgad and Ratnagiri and ship them to your homes.
Our mangoes are naturally ripened. Thus they do not contain the chemical compound carbide.
Carbide speeds up the ripening process but is harmful to your health and the taste of the mango.
We harvest our mangoes at the traditionally-approved Brahma Muhurat. It is at 3:20 am and is considered the best harvesting time as per age-old traditions.
To buy premium quality mangoes click here.