BLUEBERRY SAUCE

 

Ingredients:

1/2 cup blue berries

4-6 tsp sugar or as per taste

1 tsp corn starch dissolved in 2 tbsp water

1/2 lemon juice

1 cup water

Method:

1. In a medium saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat .
5. If you want a clear sauce then crush the berries with the help of a blender and strain the sauce through a strainer.
6. This sauce can be used over pancakes, cheesecakes,  waffles and to make blueberry icing or blueberry ice cream.

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TUTI FRUTI ICE CREAM

Ingredients: 

vanilla ice cream
strawberry ice cream or any other ice cream of your choice
canned fruits
orange syrup
wafer

Method:

1. Spread orange sauce or orange jam along the sides of 2 individual glasses.
2. Put one scoop each of vanilla ice cream in both the glasses then put a layer of chopped canned fruits, then one scoop of strawberry ice cream again a layer of chopped canned fruits and then a scoop of vanilla ice cream and final layer of chopped canned fruits.
3. Garnish it with a canned cherry and a wafer. 
4. Serve chilled.

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ICE CREAM SODA

Place two scoops vanilla ice cream in a glass and top with chilled soda of your choice. I have used orange soda (MARINDA).

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BADAM KULFI

Preparation time: 15 minutes

Cooking time : 30-40 minutes

Serves: 6

Ingredients:

4 cups+ 1/2 cup full cream milk
3 tsp cornflour
3 tbsp milk powder

6 tsp sugar or as per taste
20 almonds

1/2 tsp cardamom (elaichi) powder

Method:

1. Soak almonds in 1/2 cup water for an hour and peel them.Make a fine paste using a tbsp. of milk.Keep aside.
2. Boil 4 cups milk in a pan and reduce it to half.
3. Combine  rest of the milk with rest of the ingredients i.e. milk powder, cornflour, badam paste and sugar and mix it with boiling milk stirring continuously and bring to a boil. Add acrdamom powder.
4. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
5. Pour into kulfi moulds and freeze for 4-5 hours or till firm.
6. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a fork, in the centre of the kulfi and pulling it out.

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RABRI FALUDA

Preparation time: 15 minutes

Cooking time : 45 minutes

Serves: 6

Ingredients:

2 scoops Kulfi or vanila ice cream
2 tsp Rohafza
1 tbsp crushed ice
1 tsp Tukmaria seeds or Sabja seeds
1 tbsp rabri
2 tbsp falooda

Method:

1. Take a glass of your choice and add all in below given sequence.
2. First of all, pour in Rohafza in the glass.

2 tbsp Falooda
1 tsp Sabja seeds soaked in half cup water for an hour.
1 tbsp. crushed ice
1 tbsp Rabri.
2 scoops of Kulfi or Vanilla ice-cream.
     3.Garnish with mint leaves and cherry  and serve immediately.

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HOME MADE CONDENSED MILK / RABRI

Preparation time: 15 minutes

Cooking time : 45 minutes

Serves: 6

Ingredients:

1 ltr.+ 1/2 cup full cream milk

2 tbsp milk powder

2 tsp cornflour

2 tbsp sugar or as per taste

Method:

1. Boil 1 ltr. full cream milk and cook it on a medium flame stirring continuously. Cook the milk until it is reduced to half.
2. Now dissolve milk powder and cornflour in 1/2 cup of milk (there shouldn't be any lumps).
3. Pour the above mixture in the boiling milk and cook further for 2-3 minutes stirring continuously.
4. Add sugar and cook further for 2 more minutes. 

Note:

1. You can also make instant rabri by adding 250 gms khoya in 1 cup milk and cook it till you get thick rabri.

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FALOODA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 6

Ingredients:

1 cup corn flour or aararot

1 tray ice cubes

Method:

1. Take 1 cup corn flour or aararot and 2.5 cups of water and mix them well till the batter gets smooth (there shouldn't be any lumps in the batter).
2. Cook this mixture on a medium flame stirring continuously till it gets tranparent and thick.
3. Put this hot mixture into Seva maker with the help of a spoon.
4. Take a bowl filled with water and ice cubes and press the seva maker over the ice water filled bowl. Let the seva strings drop directly into the bowl and leave like that it for one hour to settle down.
5. Now change the water and keep the falooda in the fridge.

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MANGO ICE CANDY

Ingredients:

1 cup frooti or mango juice
1/2 kiwi pureed
2 teaspoons powdered sugar
2 ice cream sticks

Method:

1. Fill the ice-cream moulds with 1 tablespoon mango juice or frooti per mould. Freeze for about 1 hour.
2. While the first layer gets setteled, prepare the kiwi layer. Puree the kiwi in a food processor. Taste the mixture and sweeten it to your liking by adding sugar .Don't make a very fine puree so that the black seeds are visible.
3. Pour kiwi into the moulds. Add the sticks and freeze for another hour.
4. Pour the remaining mango juice (1 tbsp/mould) and freeze until it is completely set.

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