Mithai Mate Recipes



  • Hang 1/2 kg curd in a muslin cloth for 10 mins.
  • Mash 100 gms paneer till smooth and blend with 1/2 tin Amul Mithai Mate and 1 tsp mango essence.
  • Fold in curd and chill till almost frozen.

Fruit Salad

  • Chop any seasonal fruits and place in a large bowl.
  • Top with a generous helping of Amul Mithai Mate.

Gulab Jamun Crescents

  • Halve gulab jamuns and arrange on a plate.
  • Top with Amul Mithai Mate and garnish with crushed nuts.

Coconut Ladoos

  • Add 3 1/2 cups of desiccated coconut to 1 tin of Amul Mithai Mate and cook over a low fire for 5 mins.
  • Cool and roll in to small ladoos and coat with some more coconut.

Mango Supershake

  • Blend together 2 ripe mangoes, chopped, 1 cup milk and 1 tin Amul Mithai Mate.
  • Add ice and chill for a few minutes before serving.

Dil Kbusb

  • Take a vanilla sponge cake and cut into a heart shape.
  • Scoop out the center and fill with seasonal fruits.
  • Top with Amul Mithai Mate.


  • Take 100 gms rice and cook in milk.
  • Add 1 tin Amul Mithai Mate and cook for about 7 mins, stirring constantly.
  • Remove from fire and garnish with nuts and kesar

Choco-walnut Spread

  • Melt 1 tbsp butter, 4 tbsp cocoa and 50 gms chocolate over gentle heat.
  • Mix in 1 tin Amul Mithai Mate.
  • Cook till thick.
  • Add 4 tbsp chopped walnuts.
  • Cool and store in a glass bottle.


  • Mash 1/2 kg paneer and add 2 tbsp milk powder and 1 tin Amul Mithai Mate.
  • Heat the mixture in a thick bottomed pan, stirring constantly till thick.
  • Remove from fire and spread on greased plate.
  • Top with silver leaf, cool and cut in to squares.


  • Bring 1/2 litre milk to a boil.
  • Add 1/2 tin Amul Mithai Mate, 50 gms seviyan and elaichi powder.
  • Cook for a few minutes and top with raisins and nuts.

Serve hot.


Iced Mocha

  • Blend 1/2 tin Amul Mithai Mate, 3 cups milk, 4 tsp instant coffee and 8-10 ice cubes.
  • Serve while still frothy, garnished with chocolate powder.

Shahi Trikone

  • Take 6 slices of bread without crusts and deep fry.
  • Cut into triangles and dip into 1 tin of Amul Mithai Mate and a little milk.
  • Arrange on a plate and top with a drizzle of Amul Mithai Mate, pista and rose petals.

Coconut Pancakes

  • Mix 1/2 tin Amul Mithai Mate, 2 cups grated coconut, nuts and raisins.
  • Blend 1 cup maida, 4 tbsp rice, a pinch of soda bicarbonate and water to make a thin batter.
  • Heat 1 tbsp ghee in a frying pan .
  • Add 2 tbsp batter and coat the pan. When it browns, add Mithai Mate mixture in the center and roll.
  • Repeat to make 15-20 pancakes and serve.

Mango Cheesecake

  • Soak 2 tbsp gelatin in warm water for 10 mins. and then dissolve in hot water.
  • Blend together 200 gms paneer, 250 gms chopped mango, 1 tin Amul Mithai Mate and gelatine.
  • Fold in 1/2 cup cream.
  • Pour into moulds and decorate with mango slices.
  • When set, cut into squares.

Channar Payesh

  • Boil 1/2 litre milk with 1 tin Amul Mithai Mate and cool slightly.
  • Add 250 gms crumbled paneer and stir well.
  • Pour into bowl, chill and garnish with nuts, raisins and rose petals.


  • Grind together 8-10 soaked and peeled almonds, 3-4 elaichi and 2 tsp sanuf. Blend with 1/2 tin Amul Mithai Mate, 1 1/2 liters milk, 5-6 peppercorns, 1 tsp khus essence and crushed ice.
  • Serve garnished with rose petals.

Orange Delight

  • Soak 3 tbsp gelatine in a little orange juice.
  • Heat over hot water till dissolved.
  • Whip 2 cups cream.
  • Add 1 tin Amul Mithai Mate, 3 cups orange juice and gelatine mixture.
  • Pour into mould and chill.


  • Take 100 gms of rice and cook.
  • Then grind slightly.
  • Add 3 cups milk, 1 tin Amul Mithai Mate and 1/2 tsp powdered kesar and bring to a boil.
  • Cool and serve.

White Fudge

  • Melt 1 small bar of white chocolate with 1 tin Amul Mithai Mate, 2 tsp vanilla essence and a pinch of salt over a low fire.
  • Remove from fire, stir in 1 cup cherries, spread on foil lined pan.
  • Cut into squares when cool.