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| Ingredients : |
For the biscuit base:
7 crushed biscuits, 1 tbsp softened butter.
For the cheese cake:
2 1/2 cups thick curd, 1 cup cream, 3 tsp gelatin,10 heaped tsp powdered sugar, a few drops pineapple essence, a few drops edible yellow colour. |
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| Preparation : |
| Hang curd in a clean cloth for half an hour. Mix the cream cheese (after the whey has drained out)with the powdered sugar till smooth and keep aside. Mix biscuit crumbs with butter and press into a high pie dish. Bake for 10 min at 180 degree C. Cool and keep aside. Mix gelatin with 2 1/2 tbsp of water and put on very low heat, stirring continuously. Do not bring to the boil. Remove from fire and cool to room temperature.Add the melted gelatin to the curd mixture,stirring continuously. Mix cream, essence and colour and heat well. Add more powdered sugar according to taste. Chill in the freezer till slightly thick. Pour over the set biscuit base in the pie dish. Keep in the freezer till well set. Serve chilled decorated with glace cherries and mint leaves. |
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| Ingredients : |
| 6 cups milk, 1 cup sugar, 1 cup alphonso mango pulp. |
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| Preparation : |
| Put milk in a pan,boil and then simmer for 1 1/2 hours or till it acquires a granular consistency. Remove, add sugar and stir until dissolved. Add the mango pulp when the rabri has cooled down. Transfer to a serving dish and serve chilled. |
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