Just Desserts:

Rose Falooda:

Ingredients:
2 tbsp sabza
3 glasses cold milk
6 tsp rose syrup
4 ice cubes
4 scoops vanilla ice-cream.

Method:
Soak the sabza in a glass of water for 10 minutes. Drain the excess water out. Divide sabza into 4 glasses.Mix the cold milk, ice cubes and rose syrup in a bowl. Pour into the glasses over the sabza. Top each with a scoop of vanilla ice-cream. Serve immediately.

Coupe Surprise:

Ingredients:
2 tbsp mixed fruit jam
2 scoops of vanilla ice cream
2 scoops of strawberry ice-cream
2 scoops of butterscotch ice-cream
6 cookies
2 chocolate bars
1 cup mixed fruit.
For Garnishing:
Broken cashew nuts.

Method:
Smear the inside of a large glass bowl with mixed fruit jam. Add vanilla, strawberry and butter scotch ice cream. Sprinkle mixed fruits of your choice on the ice-cream. Decorate with jam cookies, cashew nuts and chocolate on sides.

Pista Ice-cream:

Ingredients:
3 cups milk
200g fresh cream
6tbsp granulated sugar
4 tbsp skimmed milk powder
50g pistachios (chopped)
2 tbsp icing sugar (sieved)
1 1/2 tbsp cornflour
1 tbsp liquid glucose
1 tbsp GMS (Glycerine Mono Stearate)
1/4 tsp rose essence
A few drops of green colour
A pinch of soda bicarb

Method:
Boil three cups of milk stirring continuously, till reduced to 2 cups. Sieve the cornflour and milk powder together. Add 1 cup warm milk and stir to give a smooth mixture. Add the cornflour-milk, liquid glucose and sugar to the boiled milk. Cook on medium heat till thick, stirring continuously. Remove from heat and add the rose essence and Keep aside to cool. Mix GMS and colour in 1/4 cup milk add to the mixture. Cool and freeze. When half set remove from the freezer and beat it well. Beat cream with a pinch of soda bicarb and sieved icing sugar. Add it to the mixture. Lightly beat it again for a minute. Add the chopped pistachios and mix well. Put it in an airtight container and freeze.

Mango Ice-cream:

Ingredients:
3 cups whole milk
1 cup mango pulp
200g fresh cream
6tbsp sugar
4 tbsp milk powder
1 1/2 tbsp cornflour
1 tbsp icing sugar
1 tbsp liquid glucose
1 tsp GMS (Glycerine Mono Stearate)
1 tbsp (15g)icing sugar
A few drops mango essence.

Method:
Boil three cups of milk stirring continuously, till reduced to 2 cups. Sieve the cornflour and milk powder together. Add 1 cup warm milk and stir to give a smooth mixture. Add the cornflour-milk, liquid glucose and sugar to the boiled milk. Cook on medium heat till thick, stirring continuously. Remove from heat. Add mango essence and GMS. Mix thoroughly. When cool, freeze till almost set. When half set remove from the freezer and beat it well. Beat cream with sieved icing sugar. Add mango pulp to the mixture. Lightly beat it again for a minute. Add the chopped pistachios and mix well. Put it in an airtight container and freeze.