Mango Milk Shake

Ingredients:-

Mango 1
Milk 1 Glass
Sugar 1 TBsp

Method:-

Blend Mango pulp with sugar, Add milk & ice cubes.
Serve cold & chill.

Tip:-
Instead of Mango you can use 2 bananas.

Loki Ka Halwa

Ingredients:-

Loki 1 ½ kg- grate and cook without water till liquid evaporates.
Cream 2 cups
Sugar 1 ½ cup
Ghee 1/2 cup
Cardamoms 8,
Khoya 1 Cup
peeled and seeds crushed Almonds,
pistachios as required, chopped for garnish

Method:-

In boiled Loki add cream & cook until water dries. Cook stirring constantly. When Loki begin to change color add ghee if needed, otherwise cream is enough. Add sugar stir continually while cooking. When the ghee separates from Loki halwa is ready. Add khoya & Mix. Spinkle cardamoms freshly crushed. Sprinkle with chopped nuts. Serve hot or cool, as you like. Stores like the Gajar ka halwa.

Gulab Jamun

Dried milk dumplings, deep fried and soaked in sugar syrup make a favourite sub-continet sweet.

Ingredients:-

Khoya 300 gm/1 ¼ cups
Cardamoms, peeled 5
Paneer (Chhena) 60 gm/ ¼ cup
Clarified butter (ghee) to deep fry
Flour 45 gm/3 tbs
Rosewater 2 drops
Saffron 1 gm/2 tsp
Soda bi-carb a pinch
Sugar 960 gm/4 cups

Method:-

Knead khoya and chhena gently together. Dissolve soda bi-carb in 1 teaspoon water. Add flour and soda to the khoya and chhena mixture. Knead to a smooth, soft, dough-like consistency. Make 24 balls and smoothen by rolling between your palms. Boil sugar in 480 gm/2 cups water for 5-7 minutes till the syrup turns golden brown.
Pound saffron. Mix with cardamom seeds and rosewater concentrate to form the filling. Flatten balls. Place a pinch of this filling in the centre, seal and roll into balls again. In a kadhai heat ghee to medium heat. Slide the balls, a few at a time, into the ghee then gently shake the pan till the balls rise to the surface. Remove with slotted spoon and immediately immerse in syrup.

Time: Preparation: 30 minutes
Cooking: 1 hour
To Serve: Remove to a bowl along with syrup and serve hot.

Lab-e-Sheerin

Ingredients:-

Milk 1 Ltr.

Cornflour 1 to 1-1/2 Tbsp (as required to make it thick).

Rose Water 2 tsp.

Sugar 3/4 Cup

Fruit Cocktail 1 tin

Coloured Sawayyan 1/2 Cup

Pistachios to garnish

Raisans to garnish

Cream 2 Cups

Method:-

Boil milk, adding sugar. When it comes to boil, add cornflour dissolved in water. Mix thoroughly so that lumps may not be formed. Mix rose water & put it aside to make it cool.Put it in a serving bowl, adding fresh cream. Mix well to make it smooth. Mix boiled coloured Sawayyan (Vermicilli), some raisans & pistachios, mixed fruit cocktail.To Serve sprinkle raisans & pistachios & put a silver foil on top.Decorate with well washed rose petals.

Note:-

Instead of Fruit Cocktail, you can take:-

Grapes 1/2 Cup

Banana slices 4-6

Peach slices 1/2 Cup

Chocolate Chip Cake

Ingredients :-

1 oz cocoa powder
1 tsp baking powder
3 oz flour
4 eggs
4 oz sugar

For icing:-

1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugar
Chocolate chips

Method:-

Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c. For icing Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.