This “Anokhe jamun” is one of the type of “Gulab jamun” in a totally new look and taste! It is very interesting to eat and it is very tasty too.

Items required
8-10 gulab jamuns
2 cup strawberry-vennila ice cream
8 teaspoon strawberry crush
1 small packet strawberry jelly crystals
Garnish
Chopped dry fruits
Silver varak
Rose petals
Preparation method
1.Prepare the jelly following the instructions on the packet. Transfer to serving bowl and allow it to set.
2.Arrange the gulab jamuns over the jelly. Spread the ice cream on top.
3.Decorate with strawberry crush. Garnish with dry fruits, silver varak and rose petals.
4.Refrigerate for 2 hours so that it sets well. Serve chilled.
Makes 8.

A hot winter dessert made with peas. This “Matar ka halwa” is one of the Indian tarditional sweet dish recipe. It is very easy to do and simple flavored recipe. It is a tasty recipe too.

Items required
1 litre milk
1 1/2 cup shelled peas, boiled in water
for 5 minutes, drained, cooled, made to
paste with a little water
2 cardamoms
2 teaspoon ghee
1/4 teaspoon saffron dissolve in 4 teaspoon
Warm milk (kesar)
250gm grated khoya
1 cup sugar
2-3 drops green food color
8-10 raisins
8-10 cashew nuts
10-12 each of pitachio and almonds
soaked in water, and then skin removed and shredded.
1 teaspoon cardamom powder
Garnish
Rose petals
Silver varak
Dry fruits
Preparation method
1.Heat 2 teaspoon ghee in a kadhai and then add cardamoms to it. Add the green peas and saute. Keep aside.
2.Heat the milk in a kadhai, bring to boil, add the sauteed green peas to it.
3.Stir well and then add half of the grated khoya to it and mix well.
4.Add the kesar and mix well. Stir occasionally so that the milk does not stick to the bottom. Simmer until it thickens.
5.When the mixture thickens add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder.
6.Check the sweetness and adjust. Stir well until the mixture is dry.
7.Spread it into the serving platter and decorate with dry fruits, rose petals, silver varak, Serve hot or cold.
Serves 8.