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: 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.
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
