Lime ghas recipe
Bring to a boil 3cups water, 1tsp ghas powder, and ½ cup sugar.
Remove from heat and stir in ½ cup roses lime cordial and green coloring.
Pour into dessert bowls and top with grated apple.
Allow to set and refrigerate till cold
1 litre milk
2tbls custard powder
2tbls maziena mix with ½ cup water
Boil milk and ghas
Add custard and klim mixture and boil till thick
Add condense milk to sweeten and 1 small tin nestle cream.
Leave to set and decorate with cream and peppermint crisp choclate
Vanilla pannacotta with mango mousse jelly & mango puree
3 cups(250ml) milk
1 cup(250ml)double cream or Milac cream
3/4 tin or more condense(to your taste)
2 tsp Falooda powder
2 Tbsp klim
2 Tbsp mazeina+2Tbsp milk(mix)
1/4 stick vanilla pod/ scrape seeds & add to mixture
Mix using a whisk altogether and bring to a gentle boil...simmer 20 to 30 seconds...cool slightly and divide between 20 dessert cups to make a half cup finished serving...remember to allow to set completely before adding the next layer...
1 large mango+ 1 cup milk+1/4 cup sugar...liquidize for a while and strain...
*1 cup thick cream or Milac cream
*2&1/4 cups(250ml) milk
*1/2 cup sugar
*2 tsp Falooda powder
*2 Tbsp Mazeina+2Tbsp milk(mix)
Mix * ingredients together and bring to gentle boil...simmer 20 to 30 seconds...cool slightly add measured prepared Mango juice and whisk to lighten...pour onto set vanilla layer...
Once cool make a thick puree using half a big mango + 1 Tbsp lemon juice + 2Tbsp sugar+ 1 Tbsp milk...divide equally amoung dessert bowls and decor with mango 'roses', rasberries,dash of cream and mint leaves.
CHOC MOUSSE FALOODA
1 liter milk
2 tblsp maizena
1 ½ tsp ghas powder
Give a boil and add:
2 tblsp coffee
3 tblsp milo
3 tblsp hot chocolate
Make a paste with 1/2 cup boiling water then add to above and continue to boil, lastly add 1 small tin nestle cream and 1/2 tin condensed milk (more can be added if u want it sweeter) boil and strain, pour in bowls, leave to set, decorate and serve.
COURTESY: KHATIJA EBRAHIM