Try the ananaas is a different avatar!
Serves 10 Mini Pudding Cases

Ingredients:

2 cup milk
4 tsp sugar
2 rings of canned pineapple, chopped finely
1 tsp gelatin mixed with 4 tsp water, (ensure it is mixed in a double boiler)
4 drops pineapple essence
3 drops yellow food color
3 tsp pineapple squash
1 cup vanilla ice cream
2 pineapple sandesh

Garnish:
Rose petals
Chopped pineapple
Small cubes of pineapple sandesh
5 pineapple sandesh, cut in halves

Preparation Method:

1.    Boil the milk in a pan for about 15 minutes, stirring continuously.
2.    Add the sugar, 2 pieces of chopped sandesh and stir well.
3.    Remove from heat, and add the gelatin, chopped pineapple, yellow food color, pineapple essence, vanilla ice cream, pineapple squash and the cream, Mix well.
4.    Transfer the mixture to small pudding bowls and refrigerate.
5.    When the mixture is half-set, then press the sandesh pieces on it.
6.    Refrigerate again for 3 hours
7.    Serve chilled, garnished with chopped pistaxhios, rose petals, chopped Pineapple.

Mango Tarts-a wonderful combination of eats and west!
Makes:10 Tarts

Ingredients:

For the tarts
100 gm flour
50 gm butter
1 tsp sugar
A pinch of salt
3-4 tsp water

Tart cases to set the tarts

For the mango puree
¼ cup medium size cubes of mangoes
3 tsp water
1 tsp sugar

For the filling
8 sandesh (plain)
5 tsp finely chopped mango pieces
3 drops yellow food color
2 tsp sugar

Garnish:
Rose petals
Pistachio, soaked in water, peeled and then shredded finely
Small cubes of mango

Preparation Method:

1.    For the starts, sieve the flour and salt.
2.    Add butter and mix it in by rubbing it with your finger tips.
3.    Add the sugar and gradually add water to make a soft dough. Fefrigerate the dough for 20 minutes.
4.    Roll out the dough and cut into round shapes, same size as the tart cases, with the help of a cookie cutter.
5.    Press the rounds into greased tart cases and prick them with a fork.
6.    Bake in a preheated oven at 200 degree C for 18-20 minutes till golden brown.
7.    For the mango puree, blend together all the ingredients. Keep aside.
8.    For the filling, crumble the sandesh in a bowl and gradually add the mango pieces to it, whisking the mixture constantly till it is completely smooth.
9.    Add the sugar and mix well. Add color and mix again till creamy. Refrigerate for 15 minutes.
10.    To assemble, brush the bottom and sides of the tarts with the mango puree. Spoon in the sandesh filling till half full. Top with mango puree.
11.    Garnish with rose petals, pistachios and mangoes cubes. Serve chilled.