Ingredients
Lychee 24 peel (remove skin)
Cream 400 gm
Gelatin 1 tsp heaped dissolved in ¼ cup water
Coconut milk ½ cup
Sugar 6 tbsp
Cherries for decoration
Method
In a blender, blend lychee, cream, sugar, coconut milk, add to it dissolved gelatin. Blend well. Remove and pour in serving glasses. Decorate with litchis, cherries and piped cream.
Ingredients:
Milk ½ cup
2 bananas
2 cups ice
2 tbsp sugar
¼ tsp banana essence
Coconut milk powder 2 tbsp
Method:
Blend all till smooth.
Serve chilled.
Ingredients:
Water 6 cups
Kashmiri tea leaves 2 tbsp
Soda bi carb ½ tsp leveled
Salt ½ tsp
Green cardamon crushed 4
Milk as desired
Sugar as required
Almonds and pistachios sliced 2 tbsp
Method:
1. Boil 6 cups of water for 5 min
2. Add in tea with soda, cook for 15 mins
3. Add ilachi when water is reduced to half add in cold water the same amount which has reduced
4. Mix well, by pouring it from one pan to another till pink color comes
5. Cook again, add milk. Serve with salt ,sugar and nuts
Ingredients
Milk 1 kg
Sugar 6 tbsp
Saffron ¼ tsp
Nutmeg chopped ¼ tsp
Green cardamom chopped ½ tsp
Almonds and pistachio chopped 2 tbsp heaped
Method
Boil 1 kg milk for 15 minutes on low flame, add sugar, stir till dissolves, add saffron, nutmeg, green cardamom, and simmer for 5 minutes add almonds and pistachio, serve hot or cold.
Ingredients
Evaporated milk chilled 1 tin
Condensed milk chilled 1 tin
Gelatin 2 tbsp
Water ¼ cup
Egg whites 2
Strawberry pulp 1 ½ cup
Fresh cream whipped 12 ounces or 1 ½ cup
Strawberry essence ½ tsp
Method
Dissolve gelatin in ¼ cup water and keep aside, beat chilled evaporated milk till double in volume, add condensed milk, gelatin, strawberry puree, beat egg white stiff, fold in the mixture also fold in the whipped cream and strawberry essence, pour in a well rinsed ring mould and chill until set, un mold and decorate with whipped cream and strawberries.
Ingredients
Dried apricots 250 gm soaked for 4 hours remove seeds
Sugar ½ cup
Ingredients for custardMilk 1 kg
Sugar ½ cup
Custard powder 3 tbsp heaped
Cream 1 packet
Almonds as required
Method
Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.
Ingredients for base
Butter 2 ounces
Brown sugar 4 tbsp
Peach halves 6
Ingredients for cup cakes
Butter 4 ounces
Eggs 2
Caster sugar 2/3 cup
Peach essence ½ tsp
Peach puree ½ cup
Self raising flour 1 ½ cup
Baking powder ¼ tsp
Hung curd 2/3 cup
Peach juice 2 tbsp
Method
Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.
Ingredients
