Kacha Amer Mishti Achar / Sweet Mango Pickle / Sweet Pickle of Unripe Mangoes / Aam Ka Meetha Achaar

Mango  is  king  of   fruit . Today  i am  sharing  to Sweet Mango's Pickle  recipe .  Today i am going to  share  to  unripe  sweet  mango's recipe .

Sweet  Mango's  Pickle  is  a sweet pickle . Which  is  made  from raw mango's   or unripe mango , sugar  and roasted  spices .

Sweet  Mango's   Pickle  is  summer  delight . It  is a mouth - watering  pickle .  Sweet  mango's  pickle is  taste melt - in - mouth .  

You  can  to enjoy to  Mango's  pickle  to during  afternoon  . Green  Mango AKA unripe mango is  best  sources of  Vitamin C  . Even unripe mango  is  high sources  of  Vitamins and Minerals .

Hence  , Sweet  mango's  pickle  is  a Summer  special delight .  You can also  store  to   Sweet Mango's  pickle  for  6 month's  in  refrigerator . Sweet mango's   easy to make . Sweet mango's  pickle is taste   sweet  and  sour . Sweet  mango's  pickle is taste also heaven .

My  grand  mother  used to Sweet mango's pickle  to every year .  Sweet mango's  pickle  is my childhood  memory As well .

Sweet  unripe mango's  pickle is 3 in 1 recipe .  First  part is  to unripe mango's cutting .  Second  part is  boiled   methods  of unripe  mango's  .  Third part is preparation method of unripe mango's  in sugar .  

I  hope  , you  will  like  to sweet  mango pickle . You would be  enjoy to  sweet mango pickle .

Recipe  is  here  of  Sweet unripe mango pickle .

Ingredients :

1. Raw Mango - 3 kg
2. Sugar - 3 Kg
3.Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon
4. Whole  cumin  seeds - 1 tea spoon
5. Pinch of salt
6. Dry red chili - 3 - 4 

Methods :

1. Wash  and  clean   the  mango  under  running  water .  Peel the skin of mango .  Remove and take out  or scoop out the seeds of mangoes .

2. Cut into pieces . Keep a side .

3. Take a wok or pan . Now add  3 pieces of  whole red chili , 1 tea spoon  of  whole cumin seeds  and Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon . Fry until golden brown and roast  . Take  out  the  spices  from the pan . Allow to cool . Once spices are cool . In  a  mixer grinder  and  add  fried or roast  spices . Grind it . Make a spices powder from roast spices . Keep a side .

4. Take a bowl . Pour the water into a bowl .

5. Drop the mangoes  of  the  pieces into a bowl  of  water . Cover it  and keep a side for about 5 - 6 hours .

6. Soak  the mango pieces into  plain  water .

7. After 6 hours . Take a pressure cooker  and  add unripe mango pieces , water and pinch of salt . Mix  and  combine  it  . Cover  and  close the lid . Pressure  cook for 2 whistles .

8.    Allow  to cool  for  pressure   cooker . Cool  down  completely .  Once  cool . Open the cover  to  pressure   cooker .

9. Take  a strainer . Pour  the  boiled  mango  on  the  strainer . Drain the water  from boiled mangoes . Keep a side .

10. Take a wok  and switch on the flame . Now pour the  raw boiled mango into the wok . Next add 3 kg of sugar  and  pinch  of  salt into the raw mangoes  on  medium  flame  .  Mix  it  very well .  Cook   for  30 - 45 minutes .

11. While mangoes pulp are thicken consistency . Meanwhile  Mangoes are sticky  consistency .

12. Now   is   ready  the   sweet mango pickle .

13. Next  ,  3 table  spoon  of  roast  spices  or  bhaja  masla  , sprinkle bhaja masala or roasted spices top of  sweet mango pickle  . Mix well . Switch off the flame . Cover  to the  wok  of  sweet  pickle  of  mango  and keep a side for  5  to  6  hours . Allow  to  cool . 

14.  6 hours later , Sweet mango pickle are completely cool . Now Sweet  mango  Pickle  is  ready .

15. Take  a   glass   jar   or   glass bottle  . Put  the  Sweet Mango's  Pickle  into a Airtight container .

16. Keep  in   a    glass  jar  with  lid  on  or  glass bottle    .   Keep  the  sweet  mango pickle  into  of   the   Fridge    for    6 month's .

Mango Rasogolla / Rasgulla Without Liquid Sugar Syrup / Dry Mango Rasogolla / Rasgulla

Rasogolla   is  Typically  and  classical  Sweet  . Which  is  popular  in   Kolkata   and  West Bengal's  ( A state of India ) . Mango rasogolla  is  Similar And  New  Version  of  Rasogolla . It  is  made  from fresh milk .

Mango Rasogolla  is made from cottage cheese , Mango pulp , sugar  and  other ingredients . Which is melt in mouth  and Mouth - Watering  dessert . I have no words  for mango Rasogolla . Because it's every bites is awesome  of  taste .

Even  this   recipe  is   similar   from  Rajbhog , Rasogolla / Rasgulla  .  But  to the recipe  Mango rasogolla is absolutely dry sweet . Dry   Mango  rasogogolla   is  famous sweet in Kolkata .

Mango rasogolla's   main ingredients  is  mango pulp , chhana , off course sugar . Even flavor is mango's  and  taste is unique .

You can also   stored it  in   Airtight  container  for  7  days  into refrigerator . Mango rasogolla  is  serve after of  the meal  . Mango  rasogolla  is  serve  also along to any occasion and  home party . You can    includes   to  mango  rasogolla  to  serve for your guest , relative and friends  .

Mango rasogolla  is similar recipe  from  rasogolla  and rajbhog  but  differences  is of flavor's and taste .  But  it  is  dry sweet  or  without  liquid sugar syrup  sweet   .   You can  made  it  often  at  your home  .

Recipe  is  to   here    (  How  To Make  Mango  Rasogolla  Without Liquid Sugar Syrup )  

Ingredients :

1. Cow's  Milk  -  1 liter
2. Lemon  juice  as  required
3. Sugar  As  Required Or About  5   cup of  Sugar
5. Mango Pulp - 1 cup
6. Khoya Powder As Required ( optional ) - 3 table spoon
7. Green Food Color As Required For Decorate ( Optional ) 
8. Saffron or Yellow  food  Color
9. Mango essence - 1/2 tea spoon 

Methods :

1. Take  a  heavy bottomed   vessel   . Pour the 1 liter of milk into the vessels . Stir .

2. Once  milk  bring  to  boil . Now add  lemon juice into the hot milk .

3. Once milk is curdled  .  Then  switch  off  the  flame .

4. Take a  bowl  and  put the muslin cloth on the bowl . Pour the curdled milk  on  the  muslin  cloth  and  strain it . Wash  and  clean  the chana  by  the normal water . Drain the water . Squeeze   excess  water from the chhana / chhenna   .

5. Take  a  flat  plate  and  put the chhana / chhenna  on the flat plate . Now  also  add 1/2  tea spoon of  yellow  food  color . Mix  it  very well . (  I have used for  this  Recipe  to  yellow  food color ) ,  Mash  and  press the  ( chhana / chhenna / cottage cheese )  with   hand's  .

6. Next  start  to knead  to the chhenna / chhana   .  knead   the  cottage cheese    ( chhenna /chhana / cottage   cheese )    is  soft  and  smooth  .

7. Now break out   few of  portion from the chhenna / cottage cheese . Divide into  4  pieces  of  dough  and  make a ball  from the chhenna . Give a shape and make a lemon or round shape's ball . Put  the chhenna ball  on the plate .

8. Take a wok  and  pour  6 cup  of  water  into the wok . Also add  5 cup of  sugar ,  1 cup of mango pulp , 1/2  tea spoon of  mango essence  into water . Stir and mix it very well  on  high  heat . Stir till sugar is dissolved  and  water starts to boil . When bubbles starts to form .

9. Now  drops  the chhenna  ball  one after one  into hot water . Cover and close the lid on medium flame . let it cook for about 30 - 35 minutes .

10. After 30 minutes , open the lid and you  can  notice of the Rasogolla's size is increaseing  of  double  from  original     chhana's  of  ball  . Switch off the flame . Pour the  rasogolla  into the  bowl .  Soak the rasogolla into sugar syrup  for about 5 - 6 hours . Keep a sides  or put the rasogolla into the refrigerator .

11. After 5 hours  remove the rasogolla from the sugar syrup . Put the rasogolla on the plate .

12. For the garnish . Take a bowl  and  add  3 table spoon khoya powder . Take a another bowl add 1 tea spoon of khoya powder  and add  pinch of green food color and mix it very well . Keep a side .

13. Take one piece of  rasogolla . Coat the rasogolla into khoya powder and coat it very well .

14. Now  Sprinkle  the  green khoya powder mixture  on top of mango rasogolla . Repeat the process in the same way .

15. Serve the Dry Mango Rasogolla at room temperature  or chilled . 

Bengali Style Paka Amer Misti Chutney / Bengali Style Ripe Mango Sweet Chutney

Paka  Amer  Misti  Chutney  AKA  Ripe Mango sweet chutney . Which is made from ripe mangoes , sugar  and panch phoron .

Even  main ingredients  is ripe mangoes  in the recipe . It  is  delicious  and  awesome   of  taste . Sweet  mango  chutney   Serve  is  after  of  the  meal . You  can  serve  along  as  such  for friends , relative  and  family member  .

However , the  chutney  is  melt - in - mouth  of  taste . Hence , it  is make to very easy . Ripe mango  is best  sources  of  Vitamin A  , Vitamin B ,  Vitamin C  and  Antioxidants .

Without  sweet  chutney  is incomplete  of  Bengali  cuisine . They have many types of  chutney recipe ,  like ,  plastic chutney , tomato chutney ,  and pineapple chutney .

 Usually  , the  mango chutney is serve  after  of  Lunch  and  Dinner . You  can  serve  along  as  for   gate -  together  and  home  party .

Recipe is  here of  Ripe  Mango Chutney ( How  to  Make Ripe Mango Chutney ) .  

Ingredients :

1. Ripe Mango - 2
2. Aam satto / Aam Papad / Candied mango  - half bowl
3. Sugar - 1 cup
4. Salt - one pinch
5. Turmeric powder one pinch
6. Raisins - 1 table spoon ( soak in water for about 2 hour )
7.  Whole Dry  red chili - 1 pieces
8.  Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon  - 1 tea spoon
9. Whole cumin seeds - 1/ 2 tea spoon
10 . Oil - 1 tea spoon 

Methods :

1. Peel and  remove  of  the  outer   skin  of  the  mangoes  .   Cut the mango small cubes . Keep aside .
2. For The Masala Preparation : . Take a pan . Switch on the flame . Put pan add into  dry  whole masala
    ( Panch phoron , 1 pieces of dry chili , 1/2 tea spoon of cumin seeds ) . Fry till 2 minutes . When masala are roast . Then switch off the flame . Allow to cool . Once it's cool . Then grind it . Make a roast  masala powder.
3. Ripe Mango Chutney Preparation :Take a wok . Switch on the flame . Then add 1 tea spoon of oil . When oil hot . Then add 1/2 tea spoon of panch phoron . Stir for few seconds .
4.Add ripe mango pieces , sugar , Aamsatto , pinch of turmeric powder , raisins , pinch of salt . Mix it very well .
5. Put  1 cup of water  . Mix well . Cook for 5 minutes .
6. After 5 minutes. When chutney is thicken consistency . Sprinkle 1 tea spoon of dry roast masala  powder. Mix well . Cook for chutney 2 minutes . 
7. After 2 minutes switch off the flame .
8. Pour the chutney into the bowl .
9. Allow to cool .
10. Serve cool . Usually  , the  mango chutney is serve  after  of  Lunch  and  Dinner . Serve the chutney after of  the meal .

Mango Basundi Recipe

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Ingredients :

1. Ripe Mango - 2
2. Milk - 2 liter
3. Condensed milk - 1/2 cup
4. Sugar - 1 cup
5. Cardamom powder - 1/2 tea spoon

Methods :

1. Peel the mango and cut the small pieces .
2. Take a mixer grinder . Then add mango pieces in a jar  and  take a  blend  it . Make a fresh mango puree. Keep aside .
3. Take a heavy bottom pan . Switch on the flame . Then add milk .
4. When  milk  comes to boil . Then reduce the flame .
5.  Stir  time to time .
6. When milk is half thicken  consistency or milk is one half .Then add sugar . Mix well . Give one stir .
7. When milk is 1/3 or one third  and milk is ready  for the Basundi Preparation .
8. Then add fresh  mango  pulp , add condensed milk and cardamom powder . Mix it very well .
9. Cook  for milk  2  minutes .
10. After 2 minutes when milk is completely thicken to  consistency  . Then switch off the flame .
11. Pour the Mango  Basundi   into serving bowl .
12. Allow to cool . Put the Mango Basundi into the fridge for about  2 hours .
13. Serve chilled . 

Mango Sooji Halwa / Mango Sheera

Mango  sooji  halwa  is  a  dessert .  This  Halwa  is  made  from  mango the  king  of fruit  .  Which  is  made  with  sooji , semolina  or  broken  wheat ,  Mango puree ,  sugar , ghee , milk  and  other ingredients .  It is a healthy and sweet  dish .  Now  is  Ripe Mango's  Season .

Mango  sooji  halwa  is made to during ripe mango's season .   The  mangoes   halwa  is  best  for Summer  Season's . The  mango halwa  is  a hygienic dessert  to  made   at  home .  Mango  halwa  is  nutritious  As  Well  As  delicious .    You  can to enjoy to  Mango Halwa  in this season . You can  offering to god for puja's .

Even you can serve to serve for   Home party  and gate - together . It  goes  very well with Poori  , Luchi  , Parota  and  Breakfast .

You can to  pack in tiffin box  for lunches  to Mango Halwa  for your kids .  You will  like to  Mango Halwa   for  your kids .  Which is  easy  to  make .  You  can also  serve  to  relative  and  guest .

However , it is a nutritive and delicious  mango halwa .  Which is  made from  ripe mango .

Recipe  is  here  of  Mango  Sooji  Halwa ( How  To Make Mango  Sooji  Halwa ) 

Ingredients :

1. Mango Pulp - 1 Cup
2.Sooji / Semolina / Rava  - 1 cup
3. Ghee / Clarified butter - 2 table spoon
4. Sugar As required
5. Milk - 1 cup
6. Raisins - 1 tea spoon
7. Cashew Nuts - 1 Tea spoon
8. Condensed milk - 1/2 cup
9. Cardamom powder - 1/2 tea spoon

Methods :

1. Add ghee in a pan .
2. When ghee is hot . Then add sooji . Mix it very well .
3. Fry till  golden  brown  .
4. Then add milk , sugar , 1 tea spoon of raisins , 1 tea spoon of cashew nut  and add 1/2 cup of condensed milk . Mix it very well .
5. Continuous stirring  to  milk . Because  avoid  to burning  .
6. When sooji  is  starting to  half  thicken  . Milk is one half .
7. Then add 1 cup of ripe mango pulp and add 1/2 tea spoon of cardamom powder . Mix well . Keep stirring .
8. Milk is  completely  evaporated or  absorbed from the halwa  .
9. Then switch off the flame .
10. Allow to cool .
11. Serve cold .

Mango Chutney Recipe

Ingredients

1.  2  pieces  raw  mango

2.Salt  to  taste

3.Turmeric  Powder  - 1/4  tea spoon

4.Oil  as  required

5. Panch  Phoron  ( mixed  Spices of  Cumin Seeds , Mustard  Seeds , fenugreek  Seeds , Fennel   Seeds  And  Nigella  Seeds ) - 1/2  tea spoon

6.Sugar  - 4 cups

7. One  pieces  dry  red chili , Cumin Seeds ( Jeera )  1/2  tea spoon , Pan ch  Phoron ( mixed spices of  Cumin seeds , Mustard  Seeds , Fenugreek   Seeds ,  Fennel  Seeds  And Nigella  Seeds ) - 1/2  tea spoon  (  Dry  Roast  And Grind )


        Method


1. First  Step, wash  and  peeling  the   two   pieces of  unripe   mango , then  cut  into  small  slice  pieces.


2.Second  Step, Now  add  oil  in  a  pan  heat  for  oil  2 - 3  minutes , add  Panch  Phoron  ( mixed spices of  cumin seeds , mustard  seeds , fenugreek   seeds , fennel seeds  and  Nigella  seeds )  - 1/2  tea spoon  and  fry  for  all  Masala   1  minutes . Now  add  the  raw  mango  pieces .Fry for  raw  mango pieces  10  minutes ,  cook cover  in   low  flame .Then  add the  1/4  tea spoon turmeric  powder  and  salt  to  taste .Stir for  some  time .

3.Third  Step, now  add  4  cups   sugar  add  1  cup  water, cook in   medium  flame  till the  chutney become  thick .  Cook for  10  minutes.


4.Fourth  Step, Now  Sprinkle  1  tea spoon dry  roasted  powder .  (  one dry  Red chili , Cumin  Seeds ,  Panch  phoron  ( mixed  spices  of  cumin  seeds , mustard  seeds  , fenugreek seeds , fennel seeds ,  and  nigella  seeds .

Mango Kalakand

 

Ingredients :

1. Cows  Milk - 1 1/2 Liter ( you can be use buffalo milk or any whole milk )

2. Sugar - 2 cup

3. Mango  puree - 1 1/2 cup

4.Lime juice - 5 table spoon

5. Nestle milk made condensed milk - 3 table spoon

6. Ghee ( clarified butter or butter ) - 1 tea spoon ( to grease )

Method :

1. Step - 1 , boil 1 1/2 liter cows milk as it boils , add the 5 table spoon lemon juice . Switch off the flame once the ( chana / paneer or fresh curd chesse ) settle down . Sieve through muslin cloth , rinse the paneer or cottage cheese under cold running water , press out excess water , take in a plate and press down .

2. Step - 2 , grease a tray with butter or ghee ( clarified butter ) and keep it ready . Take the chana / paneer on a pan add 3 table spoon nestle milk made condensed milk , add 2 cup sugar , add the 1 1/2 cup mango puree and mix well and heat the pan , cook in low flame , keep stirring till it thickens . you have to stop when it does not sticks to the sides . it usually takes around 30 minutes .pour the cooked mixture in the greased plate . spread it and even the layer with a help of a greased  knife . cut into squares . separate the pieces and serve .

Mango Shrikhand / Thick Curd With Ripe Mango

Ingredients :

1. Curd / Dahi / Yogurt - 500 gm

2. Sugar - 3 Table Spoon

3. A pinch  Cardamom  Powder

4. Mango  Pulp - 1 cup

For  Garnish

1. Almonds 1 - finely  slice

2. Mango  chopped

Method :

1. Step - 1 , Tie  the curd / dahi / yogurt  in muslin cloth  or  any  cloth  hang  it   overnight  to drain  all the  water . Then  keep  it in refrigerator .

2. Step - 2 , Now pour the   curd into  a bowl , then  add  sugar 3 table spoon  and  mango pulp 1 cup and a pinch cardamom  powder  stir  and  mix well . Then transfer in the serving bowl .

3. Step - 3 , Garnish  with  finely  chopped  mango pieces and  finely chopped almonds .

4. Chill  for  about  an  hour  to let the flavours  mix in well .

5.Serve  With  chilled .

Aamras

Ingredients :

1.Mango - 2

2. Milk - 3 Table Spoon

3. Sugar - 4 Table Spoon

4. Saffron  Strands -  Few



Method :

1. Step - 1 , Wash  and  rinse  the  mangoes .

2. Step - 2 , Now  Peel  and  cut  into   small  cubes  pieces  of  mangoes .

3. Step - 3 , Take  a  blender  jar . Now  add  mango small  pieces , 3 table spoon milk  and  sugar  4 table spoon . Then  blend  the  mangoes .Now  Pour  the  mangoes  pulp  into  a  bowl . Add  saffron  and  mix  well . Stir  very  well .

4.Step - 4 , Transfer  in the serving  bowls .

5. Serve  Aamras  with  pooris .

Mango Bhapa Doi

Ingredients :

1.Curd / Yogurt - 250 gm ( beaten )

2.Ripe  Mango  Puree - 1 cup

3. Sugar  - 5 table spoon ( optional )

4. Condensed  Milk - 1/2  cup

5.Liquid  milk - 1/2  cup

Method :

1.Step - 1 , Pre heat the oven  to 180C / 350F .

2. Step - 2 , In a large  bowl  curd / yogurt ( beaten )  250 gm , ripe mango  puree 1 cup , sugar 5 table spoon , condensed  milk  1/2  cup  and liquid milk  1/2 cup  combine  all the ingredients  and  mix  very  well .

3.Step - 3 , Pour  this  Mixture  any  oven  prof  bowl .

4. Bake  for  mixture  30  minutes  and  then  turn  off  oven .

5. Step - 5 , All ow  them  to  room  temperature  and  then refrigerate  at  least  4 - 6 hours .

6. Serve  with  chilled .

Mango Sandesh ( Recipe ) / How To Make Mango Sandesh

Mango  is  king  of  fruit . Sandesh  is  traditional Bengali sweet  . Mango  sandesh  is made  from  ripe  mango  pulp , sugar  and  cottage  cheese .  Sndesh  is  best  dessert  of   Bengali  Cuisine .

This  Sandesh   is   of  unique taste . From April  to  August  Month  is  Season  of  ripe mangoes . You  can  serve  to  mango Sandesh  as for Guest or friends . Which  is delicious  and  tasty Sandesh . Mango sandesh  easy  to make  . You can  to  make   without sugar  to mango sandesh .   Home made  sandesh is  good  for  health . 

Even  , Ripe  mango sandesh  is  best  sources  of  Vitamin A, vitamin B , Vitamin C and Vitamin E . Ripe mangoes has many types of  Micro nutrition .  You  will  make  to  mango  sandesh  to  easy . Cottage  cheese  is  good  sources of  Calcium , protein , vitamin A    and  potassium . 

You  can offering  to god   to  mango sandesh . 

The  mango sandesh  is  heaven  of  taste  of  every bite  . The  mango Sandesh  is  served  after  of  meal  . Mango  sandesh  taste  is  melt - in - mouth  or   mouth - watering also . 

Which  is  made  from channa  aka cottage  cheese . You  can to store  after  made the mango sandesh   in the fridge  for  7  days  in of the refrigerator to keep  in  airtight  container .  

Recipe  is  here  of  Mango Sandesh  (  How  To Make  Mango Sandesh ) . 

Ingredients :


1. Cow's Milk - 1 liter  full fat  milk ( you can be use buffalo milk or any  whole  milk )

2. Ripe  Mango Pulp - 1 1/2  cup

3.Sugar - 1  cup

4. Lemon Juice or vinegar - 4 table spoon

5.Ghee ( clarified butter ) / butter / or oil  ( grease )

6.Stone  Carved  Molds

Method :

1.Step - 1 , Heat  milk in a pan  and  bring  it to  boil  for  about  15  minutes . After  15  Minutes , when its  starts  boiling  add  4  table spoon  lemon juice  or  vinegar   and  wait  for  the  milk  to curdle   completely . Switch  off  the  flame   and  let  it  cool   for  10  minutes .Pour  over  a  thin  cloth   and  tie  it  with  a  tight  knot . Wash ( chena / chana / paneer / or  fresh   curd  cheese  well using cloth  under  cold  running  water  to remove  lemon juice or  vinegar flavor , press  out excess  water take  in a bowl  and  press down .

2 .Step - 2 , Knead  the  ( chana / chena  / panner / cottage cheese )  with  the heel of your  palm for  30  minutes until it become  soft  and  smooth .

3. Step - 3 , In a non  stick pan , add  1 cup ripe  mango  pulp  , add  1 cup  sugar , and  add  kneaded  ( chena / chana / paner / cottage  cheese ) . Mix very well .

4.Step - 4 , Keep stirring the  ( cheana / paneer / chana / cottage  cheese ) . Cook  in low  flame  till continous  stirring .Keep Stirring  the  ( chana / chena / paneer / cottage cheese ) until  the pulp is  mixed  well  with  mango  pulp  and  it  has become  slightly  dry . But  do not keep  it  on heat for  long as  the ( chana / chena / paneer / cottage cheese )  will  become  very  hard .

5. Step - 5 , Mold them  off   when  they  are  still  warm . To  give shape to the  Sandesh  use  stone moulds . Brush the inside of the mold with  ghee  ( clarified butter ) / butter / or oil  and  press  little  bit  of  the  dough  to  transfer  the  design .

Serve with  chilled .