Ingreients

Ingredients:

• 500 grams mango pulp
• 250 grams sugar
• 1/2 pouch liquid fruit pectin
• 1 pouch vanilla sugar

• Clean mangoes, finely dice the mango pulp and place it into saucepan.
• Pour sugar over diced mangoes and cook it to boil for about 5 minutes in low heat (stir it constantly).

• Carefully bland it with a hand blender, stir pectin and vanilla sugar in it and cook it for 3 minutes more.

• Pour hot homemade mango jelly in warm clean jars, seal them and process for 15 minutes in boiling water bath.

Ingreients

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

Ingredients

Wash & soak the apricots in water for 15 minutes.
Put it in a pan & add sugar according to taste, as apricots are already sweet.
Cook over medium heat till the apricots are fully cooked/soft.
Remove from heat and set aside to cool a bit.
Blend to a fine paste.
Serve cold or

Ingreients

6 eggs, separated
225 g/8 oz/1 cup caster (superfine) sugar
30 ml/2 tbsp boiling water
600 ml/1 pt/2.5 cups double (heavy) cream, whipped
8 kiwi fruit
60 m/4 tbsp kirsch
5 ml/1 tsp vanilla essence (extract)

Method :

Whisk the egg whites with 30 ml/2 tbsp of the sugar. Whisk the egg yolks with the remaining sugar and the boiling water. Fold the two mixtures together, then fold in the cream. Thinly slice one kiwi fruit and reserve for decoration. Puree the remaining kiwi fruit in a food processor or blender and sieve (strain) to remove the pips. Stir the fruit into the mixture with the kirsch and vanilla essence. Pour into a freezer container and freeze until firm. Serve garnished with slices of kiwi fruit.

Ingredients:

500 gm caster sugar
115 gm arrowroot
3-5 drops yellow food coloring
2 tsp lime juice
ghee as required
60 gm almonds
30 pistachios

Method:

Dissolve the sugar in 3 cups of water.
Stir and boil for 5 minutes. Strain through a sieve lined with muslin cloth.
Mix arrowroot powder with sugar syrup. Add 5 cups cold water to make a thin paste. Cook, stirring constantly, until the mixture turns into one lump-less lump!
Add lime juice. Stir away.
When the mixture sticks to the base of the pan, add 1 tbsp ghee. Repeat this step until the mixture becomes a lump again!
Fold in the nuts. Pour into a greased pan. Smooth down with a greased spoon. Allow to cool.
Cut into squares and serve. Store refrigerated for upto 4 days.

Ingreients

250 ml whole milk
250 gm paneer
120 gm sugar-powdered
1 tsp rose water
1/2tsp green cardamoms powder
a round mould to set it in, or a serving dish, if you do not want to shape it like a cake
Almonds-shredded and roasted, to garnish

Method

Take a heavy bottom pan and put it on heat.
Add the milk and then add the paneer ( use your hands to crumble it)
Cook slowly until the liquid tends to thicken up.
Add sugar and keep on cooking, till the mixture is thick.
Remove from heat and transfer it into a plate for seeting
Add some rose water for fragrance
.Sprinkle some cardamom powder on top.
Sprinkle some cut almonds on top.
Leave it to set.

Put in in the fridge to cool down.