MIXED FRUIT ICE CREAM

Mixed Fruit Ice-cream
Ingredients

Any fruits except citrus fruits
Nestle cream
Vanilla ice cream

Method

Simply cut the fruits in small sizes
and mix it with nestle cream and ice cream.
Chill it and serve with some more fruit pieces on top .

SNOW BALLS

Snow Balls

Ingredients:

Condensed milk 1 cup
Left over cake (any flavour) 1 1/2 cup
Chopped dry fruits 1/4 cup

For Garnish :

Fresh cream 1/2 CUP
Icing sugar 1/4 cup
Fairy figurine for decorating


Method

Take left over cake. Crush it with your finger tips.Mix condensed milk
and dry fruits in it.Mix it well and make small balls of it. If you feel
that balls are breaking add some milk in it and mix again.Make lemon sized
balls of it. Keep it in the fridge.On the other side beat cream and icing
sugar till it forms peaks.Now take out the balls from the freeze. Spray cream
on these balls. Keep all the balls on the plate and decorate them with the cream.
Finally place fairy in middle.

Kurbani Ka Meetha

Kurbani Ka Meetha

Ingredients:

Dry Apricots-200gms
sugar-200gms
water-3cups
fresh cream / ice cream-4 tsp

Method

Soak Dry apricots for 30mins in 3 cups of water
then pressure cook for 5min deseed it
Mash the pulp in the same water
now boil sugar syrup
till string consistency
add the pulp and boil for 5 mins
serve chilled with fresh whipped cream /ice cream.
Garnish with almonds and dry fruits.

Banana Strawberry kebabs

Banana Strawberry kebabs

Ingredients :

Banana-3
Strawberry- 6
1-hersheys chocolate liquid

Method:

Cut banana's and strawberry's into small pieces(1 inch).
Take a long tooth pick or kebab stick,put a piece of strawberry then banana again a strawberry and then banana till the stick is full. In same way make all other fruit kabab's .Keep all of them in fridge for an hour .remove and pour the chocolate syrup on top and again refrigerate for half an
hour .Serve chilled.

Coconut Burfi

Coconut Burfi (Kobbari Lauju)

Ingredients:

2 cups of fresh grated coconut
1½ cups of sugar
3/4 cup of water
1/2 tsp cardamom powder
A tray greased with ghee


Method:
In a pan take 1 1/2 cups of sugar and 3/4 cup of water to melt completely on medium flame for sugar syrup .
Add the grated fresh coconut and cardamom powderto the sugar syrup. Keep the heat on medium and cook,stirring frequently to prevent the mixture from sticking
to the pan. In 10 to 15 minutes, the mixture will be reduced to half, becomes very thick and comes away easily from the sides of pan - this is the signal to turnoff the heat.
Immediately pour this mixture into the greased tray. Level it evenly with a spatula,
and cut into squares.

Kaju barfi

Kaju Barfi:

Ingredients:

3 cups Raw Cashew Nuts
2 cups Water
2 cups Sugar
Silver foil
1 cardamom


Method:

Grind cashews & 1 elaichi to make a fine powder.
Next prepare a sugar syrup by combining water and sugar together in a pot and heating them.
Stir continuously until it has a 2-thread consistency.Dissolve cashew powder in the syrup. Make the solution thick.Spread the solution on a greased plate and put silver foil on it.
Allow to cool and then cut it into pieces.Kaju Burfi is ready.

Carrot Halwa

Carrot halwa:

INGREDIENTS:
Carrot - 1/2 kg
Sugar - 2 cup
Ghee - 4-5 tsp
cashew - 10 nos
cardamom powder- 1/2 tsp
milk - 1 cup

METHOD:

Grate the carrots and keep aside.Heat ghee in a thick vessel.
Fry the cashews in ghee and keep aside.
Put little ghee in a pan and add the grated carrots.cook it in medium heat
and stir occassionally for 5 mintues.Now add boiled milk till milk evaporates,
then add the sugar and stirr continously in low heat .Now add the remaining ghee
and stir on low heat till ghee oozes out.Serve with decorated cashews and cardamom powder.

Pine apple rawa kesari:

Pine apple rawa kesari:


Ingredients:

2 pineapples chopped
1 1/2 cup sugar
1 1/2 cup semolina
1/2 glass water
2 tbsp ghee
few almonds and pistas

Method:

Grate Pineapple and add 1/2 glass of water for boiling.
Then add 1 1/2 cup of sugar and 2 tbsp ghee.Let it cook till the water evaporates.
Then add yellow colour and 1 1/2 cup semolina to it.Cook it for atleast 10 mins.
Garnish with ghee fried almonds and pista's and then serve.

Mango ravva kesari

Mango ravva kesari:


Ingredients:

3 cups of mango puree
1/2 cup chopped mango
1/2 cup fine semolina
1/2 cup sugar(according to the mango sweetness)
1 tsp of melted ghee
3 cardamom pods - seeds finely powdered
1 cup of water
2 tsp each of cashew, almonds, pista

Method:

In a pan add 2 tsp of ghee fry dry fruits remove them from ghee now add semolina, just until it leaves raw smell. Remove and keep it aside.In a thick bottomed pan take water and sugar.Heat them slowly until the sugar melts.Then increase the heat to bring the mixture to a boil. Wait for sugar syrup to thicken a bit and stir in mango puree and roasted semolina.Cook the mixture, on medium heat, stirring in-between to prevent sticking, until the mixture reduces by one third. It takes at least 20 minutes. At this stage, sprinkle the cardamom powder and finely chopped mango pieces that were kept aside. Mix for 2 to 3 minutes by adding dryfruits and then turn off the heat.

Sheer Khurma

Sheer khurma:

Ingredients:

Thin vermicelli - 1 cup
3-4 cups whole milk
1 cup sugar
3 cardamom pods
1/4 cup of sliced almond,cashews and pistachioes
1/2 tsp saffron strand
3 tsp saara pappu
3 tsp ghee

Method:

Take a pan,add 2tsp ghee fry vermicelli until its light brown.
Add in 1 cup sugar and fry again.Now slowly add milk cup by cup,
stirring constantly, and bring to boil.Add in whole cardamon until
it is boiled .Serve it in serving bowl by adding saffron strands.
While serving into serving cups add fried almonds,cashews,pistas,
sara pappu and then serve immediately.