Nectar
1 from
New Vraja Dhama
Nectar
2 from
New Vraja Dhama
Nectar
3 from
New Vraja Dhama
Nectar
4 from
New Vraja Dhama
Nectar
5 from
New Vraja Dhama
Nectar
6 from
New Vraja Dhama
Nectar
7 from
New Vraja Dhama
Nectar
8 from
New Vraja Dhama
Nectar
9 from
New Vraja Dhama
Nectar
10 from
New Vraja Dhama
Nectar
11 from
New Vraja Dhama
|
Shradha's Almond Cookies Secret
(makes 1 dozen)
1/2 (half) cup butter
1/3 cup sugar
1 cup plain flour
3 tablespoons ground almonds
a few drops almond essence
1 dozen blanched almonds
Preheat the oven gas mark 4. Cream the butter and sugar together in a
bowl. Add the flour, ground almonds and essence and combine thoroughly.
Roll the mixture into 12 balls. Press each ball firmly in the palms of
your hands to flatten. Put a almond in the centre of each cookie. Place
the cookies on an ungreased biscuit sheet. Bake for 10-12 minutes.
Shradha's Vanilla Ice Cream
11/2 cups (375ml) whipping cream
1/2 cup evaporated milk
1/2 cup yogurt
1/2 cup sugar
11/2 teaspoon vanilla essence
In bowl combine whipping cream, sugar and vanilla. Whip the mixer
until stiff. Add the evaporated milk and yogurt. Mix with
whisk for 30 seconds on low speed. Cover and put in freezer.
Stir every 45 minutes until frozen-for about 5 hours. Serves 4.
Shradha's Mango Ice Cream
11/2 cups (375ml) double cream
1 cup (250ml) cold milk
1 cup (250ml) condensed milk
11/2 cups (375ml) fresh mango pulp
Pour the cream into a bowl and beat it until semi-whipped. Beat
the milk and condensed milk in another bowl together until well
combined. Pour the milk and condensed milk mixture into the
semi-whipped cream and fold in the mango pulp. Pour into a metal
freezer tray and freeze for about 10 to 12 hours or until solid.
About an hour before serving, place the ice cream in the refrigerator to
soften slightly. Serves 6. Instead of the mango, you can use
strawberry, raspberry, blackberries. etc.
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