Chiku Ice cream

Ingredients :

• Chikus [ sapota ] - 300gm [ 4 big ]
• Full cream milk - 5 cups
• Conflour - 1 table spoon
• Fresh cream - 1 1 / 2 cups [ chilled ]
• Powdered sugar - 4 to 5 table spoon
• Gelatine - 1 tsp
• Water - 1 / 4 cup
• Sugar - 3 / 4 cup
• Vanilla essence - 2 tsp

Method :

Keep 1 / 2 cup milk aside. Boil rest of the milk in medium flame for 30 minutes. Then remove from the fire. Dissolve cornflour in 1 / 2 cup of milk. Then add cornflour paste into the boiled milk, add sugar. Cook for 5 minutes on high flame, stirring continuously, till it coats  the spoon and becomes a very thin custard. Meantime soak gelatine in water for a minute. Heat on low flame to dissolve it.Then mix gelatine solution to the custard, stirring continuously. Then freeze it for 4 to 5 hours, turning the fridge to its coldest. Meantime peel chikus and mash them roughly with a fork to a rough puree. When the custard is frozen after 5 hours, proceed further. Beat chilled cream with powdered sugar till light and fluffy. Keep in the fridge. Cut the frozen custard into small cubes and beat till light and fluffy. Mix the custard, cream and chiku puree and vanilla essence and blend in blender or mixer for 5 minutes. Freeze it till it gets ready.

Homemade Kesar badam Ice- cream

Ingredients :

• Milk - 1 / 2 lit [ 3 cups ]
• Vanilla ice- cream - 2 large scoops
• Yellow colour - few drops [ optional ]
• Sugar - as required
• Almonds [ badam ] - 10 to 15
• Kesar [ saffron ] - few
• 
  

Method :

Soak kesar in little warm milk for 10 minutes. Rub thesoaked kesar with a spoon. Then boiled the remaining milk with sugar and dissolved kesar. Keep on the low flame for 5 minutes. Make it cool and chill.Meantime soak badam in hot water, remove the skin and powder coarsely. Then blend chilled milk with powdered badams and yellow colour in a blender for few seconds till frothy. Add ice- cream and whip for another 2 second and serve.Garnish with grated badams and pistha.

Maida & Milk powder Burfi

Ingredients :

• Maida - 1 cup
• Milk powder - 1 / 2 cup
• Cooking soda - a pinch
• Sugar - 1 1 / 2 cup
• Vanaspathi - 4 tbl. sps [ heaped ]
• Bournvita or boost - 1 tbl. sps [ heaped ]
• Fresh ghee - 1 1 / 2 tbl. sps.

Method :

Sieve milk powder to remove lumps. Then roast maida in 1 tbl sp vanaspathi  till good smell comes. Then heat sugar and water together in heavy vessel till it forms a soft ball consistency. [ it should form a ball when a drop of syrup is put in water but disperse when taken out. ]
That time remove from the gas, immediately mix bournivita, milk powder, ghee, vanaspathi Then add fried maida, a pinch soda, at the end. Stir quickly. Pouron a greased tray. Garnished with sliced pistha. Cut into pieces when it is still warm.

Bhavnagiri Gathiya: Gujarathi Snack

Ingredients:

• Besan / Chickpea Flour - 2 cups 
• Oil for the dough - 1/2 cup  
• Carom Seeds / Ajwain - 1 tsp 
• Crushed Black Pepper - 1 tsp  
• Baking Soda - 1/4 tsp 
• Salt - to taste 
• Oil - for deep frying   

Method:

• Combine the flour, salt, baking soda, carom seeds and pepper in a mixing bowl.
• Add 1/2 cup of oil to the flour and mix very well.
• Add 1/2 cup of water to it and gently mix.
• The dough should be sticky.
• Knead the dough for a couple of minutes and set aside.
• Heat oil in a pan for deep frying.
• Take the murukku / sev maker and fit in the big holes disc. Grease the sev make with little oil.
• Take a small portion of the dough and place it in the murukku press.
• Now slowly press the murukku press over the hot oil.
• Deep fry them on a low - medium flame until golden color, turn over to fry on both sides evenly.
• Drain them on paper towels and let them cool completely.
• Break them into pieces and store in an airtight container.

Your Gathiya is ready to eat.

Quick Milk Chocolate

Ingredients :

• Milk powder - 2 tbl sps [ heaped ]
• Coco powder - 1 tbl sp
• Drinking chocolate - 5 tbl sps
• Icing sugar - 4 tbl sps
• Lemon/ orange juice - few drops
• Liquid glucose - 1 / 2 tsp
• [ you will get at essence shops ]
• Nuts and raisins - little [ mix to the dough before shaping ]

Method :

Slive all the dry ingredients together  2 or 3 times to remove lumps. Then add lemon, or orange juice, liquid glucose, and very little water to mix it into a firm dough. The dough should not be very hard. [ it should not crack while making balls Mix the nuts and raisins to that. After kneading it put in a plastic cover to avoid drying. Shape in to squares.

Cashew nut Chikki

Ingredients:

• Broken cashew nuts - 2 cups
• Sugar - 1 cup
• Ghee - 2 tbl sp
• Cooking soda - a pinch

Method :

Break cashewnuts into big pieces. Dry roast little at a time in a hot pan (in reduced flame) without changing colour. Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.

Mixed nut Chikki

Ingredients :

• Mixed,dry roasted nuts - 1 cup
• [musk melon seeds, almonds, pistha, cashews, etc.]
• Sugar - 1 cup
• Ghee - 2 tbl sps
• Cooking soda - a pinch 

Method :

Dry roast melon seeds, almonds, cashewnuts each separately till it becomes little crisp. [ cut almonds, cashewnuts to small pieces. ] Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.