Rich chocolate soufflé

Ingredients
  Sugar ¼ cup 
  Butter 45gm 
  Maida 1 tbs 
  Dark Chocolate 200gm, melted 
  Egg whites 4
  Egg yolks 2 





Method
1. Preheat oven at 180oC. 
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.

French apple tart

Ingredients
  Apples 3, peeled and roughly chopped 
  Sugar ½ cup 
  Vanilla essence 1 tsp 
  Lemon juice 2 tbs 
  Puff pastry 200gm 
  Butter 2 tbs 
  Fresh cream whipped ½ cup

Method
1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry. 
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.

Yummy banana caramel sundae

Ingredients

For Caramel:
  Butter 100gm 
  Cream ½ cup 
  Brown sugar ½ cup

Method
1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved. 
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.

For sundae:
  Bananas 6, peeled and sliced 
  Vanilla ice cream 3 cups 
  Sweet whipped cream 3 cups 
  Brownies 6, cut into small pieces 
  Almonds ½ cup, chopped and toasted

Method
1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each. 
2. Top with more cream, nuts and caramel sauce. 
3. Serve chilled.

Sagudana falooda

Ingredients
  Sagudana 1 cup 
  Milk 1 litre 
  Cocktail fruit 3 cups (2 large tins) 
  Rose syrup or red sherbat 1 cup 
  Ice cubes 2 cups



Method
1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.

Blueberry ice cream

Ingredients
  1 tin blueberry
  1 tin condensed milk, cold
  3 cups whipped cream
  2 egg whites, stiffly beaten with 1 oz icing sugar
  Few drops of vanilla essence

Method
1. Liquidise the blueberries in a blender. 
2. In the condensed milk fold in the cream, blueberries, vanilla essence and stiffly beaten egg whites. 
3. Mix lightly. 
4. Freeze for eight to ten hours in an airtight container until firm.

Strawberry ripple

Ingredients
  ¾ fresh or frozen strawberries
  ½ tin evaporated milk, chilled
  ½ tin condensed milk, cold
  cups whipped cream
  4-6 tbsp strawberry syrup

Method
1. Liquidise the strawberries in a blender. 
2. Beat chilled evaporated milk until it becomes double in volume. 
3. Gradually fold in condensed milk, the liquidised strawberries and whipped cream into the evaporated milk. 
4. Put to set in an airtight container and after 6-8 hours, open and slowly fold in the strawberry syrup. 
5. Freeze till firm.

Praline and cream

Ingredients
  ½ tin evaporated milk, chilled
  ½ cup praline, crushed
  2 cups fresh cream, whipped
  4 tbsp condensed milk
  ½ vanilla essence
  
For sauce
  50g butter
  25g brown sugar
  ¼ cup cream
  1 tbsp golden syrup
  Few drops of vanilla essence

Method
For sauce
1. Cook butter and sugar in a pan until they dissolve. 
2. Add in syrup and cream, and let it simmer for two minutes. 
3. Remove and add the essence.

For ice cream
4. Beat evaporated milk till fluffy. 
5. Add condensed milk and the prepared sauce. 
6. Fold in the fresh cream and put in the freezer till partly set. 
7. Remove it and very gently fold in the praline and again freeze it until firm.

Cookies and cream

Ingredients
  ½ tin evaporated milk, chilled
  1 cup cookies, crushed
  ½ tsp vanilla or chocolate essence
  3 cups fresh cream whipped with 1 oz icing sugar
  ½ tin condensed milk

Method
1. Whisk the chilled evaporated milk until fluffy. 
2. Add in condensed milk with essence. 
3. Fold in the whipped cream and put the mixture in an airtight container and freeze till partly set.
4. Remove and very lightly fold in the cookies (covered and refrigerated). Freeze again until firm.

Bounty ice cream

Ingredients
  ½ tin evaporated milk, chilled
  2 cups fresh cream, whipped
  75 gm melted chocolate
  ½ tin condensed milk
  ½ cup desiccated coconut
  Few drops of vanilla essence


Method
1. Beat the chilled evaporated milk till thick and fluffy. 
2. Add essence and condensed milk. 
3. Fold in coconut and whipped cream. Mix lightly and freeze in an airtight container until it is partly set.
4. Remove from the freezer and slowly fold in the melted chocolate, but not too evenly so as to give a marble effect. 
5. Freeze again until firm.

Caramel bananas

Ingredients
  100g butter
  1/3 cup brown sugar
  1 cup castor sugar
  1 cup thickened cream
  4 ripe bananas
  2 tbs water 

Method
1. Heat butter in a pan, add brown/castor sugar and water, stir over heat, without boiling, until the sugar is dissolved. 
2. Now stir in the cream and bring to boil. 
3. Then add the bananas. 
4. Leave to cool. 
5. Serve with cream or ice-cream if desired.

Orange souffle

Ingredients
  1 tsp gelatin
  1 packet orange jelly
  8 oz orange juice
  1 tin condensed milk
  1 tbsp sugar
  8 oz fresh cream
  1 cup water

Method
1. Dissolve the crystal jelly and gelatin in a cup of boiling water. 
2. Alowing it to cool a little before adding the juice and condensed milk. 
3. Pour this mixture into a blender. 
4. When nice and smooth, pour into a glass bowl. 
5. Place this bowl in the freezer till your souffle is firm. 
6. Decorate with whipped cream and orange slices.

Donuts

Ingredients
Maida - 1 cup
Yeast - 1/2 tsp
Sugar - 1 cup
Butter - 1/4 cup
Baking powder - 1/4 tsp
Sugar ( powdered ) - 1/2 cup
Milk - 1/4 cup
Oil - as needed

Method
1. Boil milk in a pan.  When lukewarm, add yeast, sugar, mix well and set aside
2. Add maida, baking powder, butter to the milk and knead to a thick dough.
3. Cover the dough with a thin cloth for 20 minutes.
4. Heat oil in a frying pan.
5. Take small portions of the dough, roll into small circles and fry.
6. When the donut is still warm, roll in powdered sugar and serve.

Fruit fool

Ingredients
2 chickos, cut into cubes
2 bananas (blended)
1 apple, cut into cubes
½ cup grapes
2 tbsp lime juice
2 egg whites
½ tsp vanilla essence
½ litre milk
2 tbsp custard powder
4 tbsp sugar
Chocolate flakes for garnishing

Method
1. Make custard and cool. In another bowl, place chicko, apple and grapes and toss them in lime juice. In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.
2. In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top. Chill in the refrigerator for 20 minutes.
3. Decorate with chocolate flakes and serve.

Mango kulfi

Ingredients
Pulp of 2 mangoes
1 can sweetened condensed milk
1 can evaporated milk
1 packet cream
Pistachio, powdered, optional

Method
1. In a bowl, mix condensed milk, evaporated milk, cream and mango pulp with a hand beater till smooth.
2. Add powdered pistachio if you like.
3. Freeze in serving cups or kulfi moulds. Serve when set.

Mango falooda

Ingredients
1 lb mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream

Method
1. Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside.
2. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.
3. Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break.
4. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.

Dry dates delight

Ingredients
6 cups dry dates
1 litre milk
½ cup khoya
½ cup pistachios and almonds
3/4th cup castor sugar
1 cup oil
10-12 cardamoms

For Garnishing
2 silver leaves for decoration

Method
1. Soak the dry dates in water overnight.
2. Remove seeds from dates and soak them in milk for about one and a half hour. Cook on a low flame, stirring occasionally till the milk dries out. Remove them from stove and cool. Mesh in a blender.
3. Heat oil in a pan and add cardamoms and fry them till it gives off an aroma. Then add dates mixture and sauté on low flame. Add castor sugar, stirring continuously, and cook till all the water dries out. Remove from the stove.
4. After cooling a little, add khoya and mix lightly. Garnish with pistachios, almonds, and silver leaves.

Biscuit munch

Ingredients
2 packets sweet biscuits
1 can pineapple
Chocolate syrup
2 cups fresh cream

Method
1. Crush the biscuits coarsely. Arrange half of them in a flat dish.
2. Place pineapple chunks over this layer with enough juice for the biscuits to soak in. Apply fresh cream over it and generously drizzle chocolate syrup on top.
3. Layer the remaining half of the biscuits on it and, again, place pineapples, cream and then the chocolate syrup.
4. Now chill for two to three hours before serving.

Jelly jewels

Ingredients
2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
3-4 pineapple slices
1 bunch grapes
2 sliced peaches
½ cup cream for topping

Method
1. Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them.
2. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.
3. Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it.
4. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.

Date pudding

Ingredients
250 gms dates, not too hard or too soft
2 tbsp pistachios, roughly chopped
2 tbsp cashew nuts, roughly chopped
2 tbsp honey
1 tbsp icing sugar

Method
1. Cut the dates into halves.
2. Remove the seed and make holes in the centre for filling.
3. In a bowl, mix cashew nuts, pistachios, honey and icing sugar. Fill this in the centre of the dates. Arrange in a tray and chill before serving.

Dates laddo

Ingredients
1/2 kg fresh dates
1/2 cup milk
1 tsp butter melted
1 tsp honey
1 cup coconut powder
1/2 cup almond roughly chopped

Method
1. Remove seed from the dates and mash them adding milk, honey and butter.
2. Make balls of either oval or round shape. Roll them in coconut powder and almond powder. Arrange them in a tray and refrigerate to chill.
3. While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten. This dish does not require cooking.