INGREDIENTS:

1 cup Sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

DIRECTIONS:

Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.

INGREDIENTS:

A few scoops of vanilla ice-cream
Oil for frying

Batter:
1 cup plain flour (Maida) mixed with 1 1/2 cups water

Rolling:

Crushed corn flakes or desiccated coconut

DIRECTIONS:

Chill the ice-cream scoops in the freezer. Dip the ice-cream scoops in the batter and roll into the corn flakes or desiccated coconut. Deep fry in oil for few seconds. Serve with a sauce of your choice.

INGREDIENTS:

For Cream

1/2 cup chilled heavy cream
1 1/2 tbsp sugar
Other Ingredients

2 cups milk
1 tbsp milk
1 tbsp unsweetened chocolate
1/4 tsp powdered unsweetened chocolate

DIRECTIONS:

Beat cream and sugar till it holds stiff peaks
Heat milk, remove 1/4 cup of milk in a cup
Add sugar and chocolate, stir vigorously
When fully dissolved and frothy, add to remaining milk.
Bring back to a boil, reduce, simmer 1/2 a minute
Pour into 2 large mugs from a height to make it frothy.
Top with whipped cream
Sprinkle powdered chocolate
Serve hot