Fruit Juice Cocktail

CREAM DREAM


Ingredients:
1 scoop vanilla ice-cream
1 glass orange juice


Method:


Mix in the mixer. Serve immediately

Fruit Juice Cocktails

ORANGE 'N' HONEY DEW
Ingredients:
2 cups milk
3/4 cup honey
1 1/4 cups sugar
1 1/2 cups of orange juice
1 egg white
1 tbsp. finely grated orange rind
Method:

• Heat milk, honey, sugar and orange rind to boiling point.
• Leave to cool.
• Add orange juice to it.
• Pour into freezer trays and freeze till mushy.
• Remove into a bowl.
• Beat
• Fold in stiffly beaten egg-white.
• Freeze till mushy
• Stir in from the sides of the tray
• Repeat twice
• Cover, freeze and serve

JUICE COCKTAILS

FRESH FRUIT TANG
Ingredients:
1 1/2 cups orange juice
1 1/2 cups lemon juice
1 1/2 cups black grape juice
1 1/2 cups apple juice
2 tbsp. chopped grapes
Juice of 2 sour limes
1/2 cup sugar
2 bottles soda
1 apple chopped with skin


Method:

• Sprinkle lime juice and sugar on the chopped apple.
•  Mix with all the juices.
•  Serve chilled

KHEER OR PAYASAM

BASUNDI

Ingredients

Full fat milk : 1 litre

Sugar: 1/2 cup

½  tsp. Cardamom & Nutmeg powder

Almonds: 5

Pistachios: 3

Charoli – 1 tblsp

Saffron: 10-15 threads Soak saffron in 2 tspns for hot milk and keep it aside.

Method:

• Boil the milk in heavy bottomed kadai. Keep on stirring continuously so that it thickens.  When the milk is reduced almost half add sugar and boil for another 6 to 7 minutes remove the kadai from fire.
•  Put in nutmeg, cardamom powder saffron soaked in milk and mix well. sprinkle chopped pistachios, almond and charoli.
• While serving, sprinkle a few petals of rose to make it attractive. It tastes lovely when chilled and served cold.

Note: A pinch of musk may also be added, specially if the basundi is prepared during the winter.

KHEER OR PAYASAM

Vermicelli Kheer Or Seviyan Kheer OR Semiya payasam

Ingredients

·       100 gms. Vermicelli or seviyan or semiya

·       6 cups milk

·       300 grms. Sugar

·       50 grms. Cashew nuts

·       2 tblsp. Ghee

·       1 tsp. cardamom, ground coarsely

·       2 tblsp. Raisins soaked in water

Method:

·       Heat ghee and fry vermicelli to golden brown color.

·       Add milk and cook over medium fire till vermicelli turn soft and the mixture thick.

·       Now add sugar, stir well and cook till sugar is dissolved.

·       Add cashew nuts and raisins.

·       Garnish with cardamom and serve hot.

Burfi

KAJU KATLI OR CASHEW NUT BURFI

Ingredients

2 cups of cashew nuts soaked in water for 2 hours 

1 cup powdered sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

Silver foil (optional)

Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased plate.
Cut burfis into pieces
Apply the silver foil. 
Cool, cut into diamond shaped burfis.