A unusual Orange surprise!
Serves 8

Ingredients:

2 medium size oranges
8 small pieces regualar sandesh
4 tsp beaten sweet cream
2 drops orange food color
½ tsp chopped almonds

Preparation Method:

1.     Slide off the tops of the orange and scoop out the pulp from within, creating shells. Keep the tops aside. These will be later used as lids.
2.    Mix together the sandesh, cream, and orange food color in a bowl with the help of spoon
3.   Carefully spoon the mixture into the orange shells. Cover with the orange top lids.
4.     Let it set in the freezer for 3-4 hours.
5.   Once it is properly set, cut each orange into 4 segments vertically so that it resembles tiny boads.
6.     Decorate the sides of the boads with the pistachio and almonds
7.  Serve chilled

A traditional treat – sweet flour pancakes
Makes: 12 Malpuas

Ingredients:
For the Malpua batter
250 gm unbeaten double cream
4 ½ tsp refined flour
Ghee for frying

For the Kesaria syrup
1 cup sugar
1 ½ cup water
4 tsp mixed with ¼ tsp saffron

Garnish:
Finely chopped dry fruits Cardamom Powder

Preparation Method:

1.  For the malpua, mix the cream and flour into a batter of pouring consistency.
2.    For the kesaria syrup, boil together on low heat, the sugar and water till it thickens slightly. Stir constantly to avoid the sugar from crystallizing or sticking to the bottom of the pan
3.   Mean while, dissolve the saffron in warm milk till the milk takes on the color of the saffron. Add a little water to it and mix well. Keep aside.
4.  To prepare the malpua, drizzle ghee on a frying pan. With a ladle or small katori bowl, spread batter on the pan. Smaller pancakes look more attractive than bigger ones.
5.     Pan fry both sides until golden brown and then drain well on paper. Similarly fry pancakes till all the batter is used up
6.   Just before serving, warm the sugar syrup, soak each malpuas in it for 3-4 minutes and then serve, garnished with  chopped dry fruits and sprinkled with cardamom powder.