BUTTER SCOTCH ROSE FALOODA
Milk - 2 cups, full fat
Rose syrup - 5-6 tbsps (or rooh afsa)
Falooda seeds - 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mins
Falooda sev - 1/2 cup or glass noodles
Butter scotch ice cream - 4 scoops
Mixed dry fruits of almonds or pistachios for garnish( slivered)
Bring milk to boil and simmer till it reduces to 1 1/2 cups. Cool to room temperature and Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix well. Refrigerate.
Cook glass noodles or falooda sev as per packet instructions. Place in cold water and refrigerate until use.
Soak falooda seeds in water for 30 minutes. Set aside.
Chill the serving glasses in the fridge for half an hour.
To assemble falooda: Take the chilled serving glass and add 1 tbsp of rose syrup or rooh afsa to the bottom,followed by 2 heaped tbsps of falooda seeds.
Next layer with 1/4 cup of falooda sev/ glass noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of ice cream on top.
Repeat for the next glasses.
Finally drizzle some rose syrup, garnish with nuts. Serve immediately.
CHOCOLATE KALAKAND HALWA
Paneer/cottage, grated - 2 cups (250 gm)
1/2 cup chocolate syrup
Condensed milk- 1/2 tin
Sugar (optional) - 2 tbsp
Cardamom powder - 1 tsp
10 to 12 pistachios coarsely crushed
10 to 12 almonds coarsely crushed
Dried rose petals as garnish
Drain and squeeze water from the paneer and pulse it in a blender to get crumbly texture.
In a mixing bowl, place the condensed milk, paneer, sugar and cardamom powder.
Mix well and pour it to a non-stick pan. Keep stirring on medium flame for 4 minutes or until it starts leaving the sides of the pan.Turn off flame and add chocolate syrup.Mix well.
Pour it into a serving plate and shake the plate gently so that the mixture spreads evenly.Sprinkle the dry fruits and dried rose petals on top.
Once cooled, serve it like a halwa.
INSTANT GULAB JAMUN with BREAD CRUMBS
2 cup bread crumbs
1 tsp green cardamom powder
1 cup ghee
1/2 cup sugar syrup
1/2 cup milk
Heat milk over medium flame in a saucepan. When the milk comes to a boil, transfer it in a bowl.Now add bread crumbs and cardamom powder to the bowl.
Mix it well and make a soft dough.
Now, take small portions from this dough and shape them in the form of round balls. Next, place a wok over medium low flame and heat ghee in it. When the ghee is hot enough, drop the balls in it and deep fry these until golden brown. Repeat this with all the balls and transfer the fried balls in a bowl containing sugar syrup. Soak them in it for 1 hour.
Serve these hot or at room temperature.