Mango Dudhi Jingle

Serves: 4 | Prep Time: 20 mins | Chill Time: 1–2 hours

A refreshing summer dessert combining cooked bottle gourd (dudhi), jaggery, creamy dairy, and mango. This layered pudding is as beautiful as it is unique — delicately perfumed with rose and saffron, and finished with fresh fruits and nuts.

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Ingredients

• 2 cups grated, cooked dudhi (see method below)

• ½ cup cooked rice

• ½ cup fresh cream

• ¼ cup grated mava (khoya) or sweetened condensed milk

• 1 cup thick yogurt (curd)

• 50 g grated jaggery, or to taste

• 2 teaspoons rose water

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For Garnish

• 1 cup small diced ripe mangoes

• A pinch of saffron strands

• Fresh rose petals

• Raisins (khismish)

• Pomegranate seeds

• Crushed dry fruits (almonds, cashews, pistachios)

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Method

1. Melt the Jaggery
   Warm the jaggery in a microwave-safe bowl or in a small pan over low heat until just melted. Allow it to cool to room temperature.

2. Prepare the Pudding Base
   In a mixing bowl, combine the cooked dudhi, cooked rice, fresh cream, mava or condensed milk, yogurt, rose water, and cooled jaggery. Blend well until smooth and creamy. Taste and adjust sweetness if needed.

3. Assemble the Layers
   In a deep dessert glass or serving bowl, begin with a spoonful of diced mangoes. Layer with the dudhi pudding, followed by more mango, and repeat until the glass is filled. Finish with a top layer of pudding.

4. Garnish and Chill
   Garnish with rose petals, raisins, pomegranate seeds, saffron strands, and crushed dry fruits.
   Chill for at least 1 hour before serving.

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How to Cook Dudhi (Bottle Gourd)

1. Peel and grate the dudhi. Soak it briefly in water.

2. Bring a pot of water to a boil. Strain the grated dudhi and add it to the boiling water. Cook until just tender (about 5–7 minutes).

3. Strain and let it cool completely.

4. Wrap the cooked dudhi in a muslin cloth and gently squeeze out the excess water. Use as required.

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Chef’s Tip

For a richer version, increase the quantity of cream or yogurt as per your preference. You can also substitute jaggery with palm sugar for a deeper, earthier flavor.