Apple Shake

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in mixie, till apple is crushed completely.
2. Chill the shake.
3. Pour into glass, from a height, so froth forms.Serve cold.

Sitaphal Rabdi

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

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

Jalebi

Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method
1. Sieve 100 gms. maida and besan together. Make a batter using warm water.
2. Keep aside for 24 hours. Add remaining maida and food colour and more warm water if
required.
3. The batter should fall easily when poured - Not too thick not too thin, keep aside.
4. Make syrup of the sugar by adding water and boiling.
5. Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
6. Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
7. Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
8. Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.