Dates Peanut Twists

Dates Peanut Twists :

Ingredients:
Seedless Khajoor / date - 500 gm
Milk powder - 1/2 cup,

Condensed Milk 2 tbsp,

Milk 2-3 tbsp,

Ghee/Butter  1 tablespoon

Roasted Penuts coarsly Ground 3/4 cup,

Cashew Finely Crushed 2 tbsp

Sesame seed 2 tbsp.

Method:

Heat the Ghee/Butter in a Pan and add Dates in it.
Roast it for 5 min.

Now cool it to room temperature.
Roll it to rectangle roti from this Dates paste.

Now a bowl Mix together milk powder, Peanuts, Condensed Milk, Cashew powder and milk and take it into a pan. Cook for 2 Minutes.
Again Roll it to another rectangle roti from this dough between plastic Sheets
In a plate take khajoor roti n put Peanut roti over it.
Roll it and make a tight roll from it.
Keep this role in the frigde for 10 mins.
Cut it in to slices n sprinkle sesame seeds and serve.

[ you can add Dry Fruits like Cashe, Almond, Pistachio chopped instead of Peanuts ]

Ice Cream Fruit Cake

 

 

Ingredients :

1 Sponge cake,

Vanilla Ice Cream 1 cup,

Whip Cream 1 cup + 1 cup for Icing

Gelatin 1 tbsp,

Chopped Mix Fruits 1 cup [Use Citrus Fruits n Berries], like…

Kiwi, Tin Pineapple, Grapes, Orange, Strawberries, Raspberries etc

Soak Gelatin in Warm Water for 5-6 Minutes. Mix in a bowl Ice cream n Whip Cream, add Gelatin n beat well. In a loose bottom tin arrange sponge cake at bottom, soak with Sugar syrup, add chopped Fruits on it n spread evenly. Add Cream Mixture on it, spread Evenly. Set in fridge for 4-5 hrs. After set, remove mold. Garnish with Whip Cream Icing evenly from all sides. Top with Fruits you like.

Grilled Coconut Burfi with Fruit chutney

 

Ingredients :

For Chutney :

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup sugar.
For dry fruit stuffing :

2-3 tbsp finely chopped pistachio, almonds and cashew nuts.
For Burfi :

250 gm white khoya
3/4 cup sugar
3/4 cup desiccated coconut
Ghee for greasing
Desiccated coconut for coating

For Chutney - Combine the fruits and sugar in a thick pan and cook on medium flame till tender. Mix well. Add some water to obtain smooth chutney consistency.

For Burfi -  Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar dissolves. Don’t overcook khoya. Remove from flame and add desiccated coconut. Mix well. Grease ring mould/ trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture. Allow to set. After set, unmould it. Coat the burfi on both sides with desiccated coconut. Grill both sides on Griddler or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.