At different points in our lives we are taught life lessons, which are often contradictory, opines Sarika. However, Mango Sandesh makes life celebratory, says she, exclusively for Different Truths.

Ambition is the germ from which all growth of nobleness proceeds.” ~ Ralph Waldo Emerson

Since school days, we have been learning to work hard and aim for big, never be happy with the less, dream big, never stop learning, keep pushing yourself. We all are tuned with those statements and try hard. And at one point in life, the same parents say, don’t abuse yourself, take rest, be happy what you have, no rush, enjoy life and relax — how contradictory!

How ambitious we should be? Or how it affects our interpersonal relationship? As they say excess, ambition damages relationships, reputations in the society or the family, and sometimes even lead to catastrophic failure. On another point of view, too little ambition can make us unmotivated, lazy which leads to low performance, which can result in poor performance and a bare sense of vacuous feeling.

Fostering a healthy level of ambition is challenging. Priorities change over time. A well-balanced ambition leads to creativity and innovation, greater levels of performance, and deeper levels of joy and satisfaction at work, whatever work it may be. I appreciate one of those, who always focussed and maintained a good balance of ambition.

Ambition cannot be measured, for some people to become wealthy, again for few to study and get the highest level of degrees, again for some people to become a published author and for some to keep themselves extreme fit, last but not least for some it may be to travel around the world, it varies person to person. Few of my friends say,” I am happy seeing my kids succeed”, but I also want to grow as well along with my son, just need proper planning. Challenges are there but not impossible, and again what is life without a challenge?  

We plan, god laughs. Let’s see how life will mould, till then let me share a recipe of Mango Sandesh. Mango season is over, so let’s say bye to mango until next summer. 

Here is the recipe for Mango Sandesh:

Ingredients 

·     1 pinch Saffron

·     1 and 1/2 litre Full cream milk

·     2 tbsp Lemon juice

·     1/2 cup Powdered sugar

·     1/4 cup Milk powder

·     1 cup Mango puree (from fresh mango). I prefer Alphonso

·     Pistachio for garnishing

Instructions

Soak saffron in a tsp of milk.

Keep aside.

Boil milk in a heavy-bottom pan.

When it starts to boil, simmer the heat and add lemon juice.

The milk with curdle.

Let it simmer for 2-3 minutes.

Strain the milk in a cheese cloth and collect the paneer.

Wash the paneer to get rid of lemony taste and smell under running water.

Hang the cheese cloth from a support to get rid of excess water for about an hour.

Remove the paneer from the cloth and mix it with the heels of your palms until it is smooth.

Add up powdered sugar and mix for another two minutes.

Now, put the paneer in a non-stick pan.

Add mango puree and milk powder.

Properly mix and cook on medium heat for around 10 minutes, until the mixture thickens and starts to leave the sides of the pan.

Turn off the heat.

Cool the mixture.

Make small balls from the mixture and flatten them a bit, I used my mould for the shapes.

Brush the saffron milk on top of the Sandesh (optional).

Sprinkle pistachios on top.

Photos by the author

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother. ​

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