3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cashewnut pieces

1. Wash and wipe chironji, keep aside.

2. Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.

3. Heat ghee in a heavy deep vessel.

4. Add almonds, cashews, chironji and fry till light golden.

4 - egg whites
250 gms - castor sugar
1 tsp - white vinegar
1 tbsp - corn flour
500 ml - whipping cream
100 gms - sugar
1/2 tsp - vanilla essence
Fresh fruits - few

1. Heat oven to 180°C. Using an electric mixer beat egg whites and sugar for 10 mins. or until thick and glossy.

2. Add vinegar and cornflour and beat for a further 5 mins.

3. Line a dish or four small dishes with grease proof paper and fill with the meringue mix, keeping the mix as smooth as possible.

20 gms - butter
100 gms - apricots, chopped
100 gms - figs, chopped
50 gms - almonds
25 gms - pine nuts
25 gms - pistachios
salt / pepper to taste
file pastry sheets
melted butter
icing / castor sugar

1. Cream the butter, sugar and egg using an electric hand mixer.

2. Melt the chocolate and pour slowly into the creamed mix while still mixing.

3. Pour into flat round moulds (diameter approx. 6-8 cm and 1 ½ cm thick) allow to set in the fridge.

1/4 tin - condensed milk
2 cup - milk
3 - egg yolks
1 tsp - lemon rind
1 tsp - vanilla essence
1 - egg white
1 tbsp - castor sugar
3 tbsp - jam
3 tbsp - water
mint leaves - for decoration

1. Beat egg white until stiff, gradually beating in castor sugar to form a stiff and glossy meringue.

2. Bring milk to simmer in a deep frying pan.

3. Drop tablespoons of meringue into milk.

For Layer 1

8 slices milk bread
1 tablespoon instant coffee
1 tablespoon drinking chocolate
1 tablespoon icing sugar
3 tablespoons milk
1/4 tablespoon vanilla essence

For Layer 2

1/2 litre vanilla ice cream

Layer 1:

1. Break bread and place in a dry-grind mixie.

2. Add the chocolate powder, coffee, icing sugar and essence.

3. Blend to get fine crumbs.

4. Rinse a casserole with cold water. Put the crumbs in and press down evenly and lightly by hand.

For Sponge:

2 cups plain flour
1 1/4 cups ground sugar
1 cup milk powder
1 1/2 cups milk
3/4 teaspoon baking powder
1/2 teaspoon baking soda
100 grams butter
3 to 4 drops vanilla essence

For Plum Mixture:

1. Put stiff whipped cream in a large star-nozzled icing bag. Refrigerate till required.

For Plum Mixture:

1. Peel and chop plums.

2. Add sugar, heat on slow flame till sugar melts.

3. Add 50 ml. water and allow to simmer for 2 minutes.

For crust

300 grams marie or other unsalted biscuits.
1 tablespoon melted butter
1 tablespoon icing sugar
1 pie plate

For Filling

1 cup chopped canned pineapple
1 cup drained syrup
1 1/2 tablespoon cornflour

1. Use a grinder to crumble biscuits to fine crumbs.

2. Add sugar and butter. If it feels too dry, add a tablespoon of milk.

3. Grease pie plate.

4. Put mixture and press down evenly on base and sides.

1 litre whole fat milk
1/3 cup plain flour
1 cup sugar
1/4 cup cocoa powder
1 cup whipped chilled cream
1/4 teaspoon vanilla essence

1. Dissolve cocoa in half cup milk.

2. Dissolve plain flour in half cup milk.

3. Put remaining milk to boil, add sugar.

4. Stir in plainflour, cocoa mixtures. Continue to simmer for 3 minutes, stirring continuously. Take off fire, stir in essence.

3 scoops basic vanilla icecream
1 bottle soda chilled
1/2 teaspoon falooda seeds
2 tablespoons rose, khus, or other syrup
1 canned cherry to top
1 thin slice sweet lime

1. Soak seeds in 3-4 tablespoons water. Allow to fluff well.

2. Use a long conical glass.

3. Pour syrup at bottom, add 1 scoop icecream.

4. Beat well till smooth.

5. Add remaining scoops.

1 can condensed milk
3 eggs
1 tablespoon cocoa, blended with 2 tablespoons warm water
284 ml double cream, whipped

1. Whisk the condensed milk and eggs together in a bowl.

2. Stir in the blended cocoa.

3. Place the bowl over a pan of simmering water and stir constantly until thick enough.

4. Remove from the heat and leave to cool.