Fun faloodas

1. Fill in with fruit

Ingredients:

1. Vanilla icecream – 1 litre
2. Strawberry or blackcurrant sundae – half litre
3. Bananas chopped – 1 cup
4. Apples steamed – 1 cup
5. Tooty fruity – 1 cup
6. Grapes – 1 cup
7. Sago(sabu dana or javvarisi) – 2 cups cooked
8. Honey – 100 ml
9. Whipped cream (whip in a blender 200 ml of amul fresh cream with 2 tsps of castor sugar)

Method:

1. Mix all the fruits except the tooty fruity.
2. Take 4 tall glasses and add the sago first
3. Add the fruits next
4. Add 25 ml of honey
5. Add the vanilla icecream
6. Add the tooty fruity on top of the vanilla icecream
7. Add the strawberry sundae and the whipped cream on top
8. Serve tanda- tanda

2. Crackle and crunch

Ingredients:

1. Walnuts – ½ cup chopped fine
2. Almonds – ½ cup chopped fine
3. Pumpkin seeds – ½ cup
4. Chocolate chips – 1 cup
5. Chocolate icecream – 1 litre
6. Vermicelli(thin) – 2 cups
7. Wafer( for icecream cones) – 2 cups crushed
8. Walls honey nut sundae – party pack

Method:

1. Mix all the nuts together
2. Boil vermicelli with milk and sugar.
3. Drain the milk and grease a baking pan with ghee. Spread the vermicelli
4. Preheat oven to 180 deg C for 10 minutes and oven toast the vermicelli for 5-10 minutes
5. Take out when slightly crisp
6. Cool and break into bits
7. Crumble icecream wafer.
8. Add the vermicelli in 4 tall glasses first.
9. Add the chocolate icecream next.
10. Add the nuts.
11. Add the wafer and then honey nut sundae.
12. Top with chocolate chips.

3. Tangy trip

Ingredients:

1. Pineapple – 1 cup chopped
2. Alphonso Mangoes – 2 cups chopped
3. Bananas – 1 cup chopped
4. Stewed peach – 1 cup
5. cherries in preservative and sugar– 1/2 cup chopped
6. Shaved pistachios – 1 cup
7. Peach melba icecream or mango sundae – 500 ml
8. Vanilla icecream – 1litre

Method:

1. Combine all the fruits and add as first layer in a tall glass
2. Whip the peach in a blender
3. Add the peach icecream next.
4. Add the cherries and shaved pistachios next.
5. Add the vanilla icecream and the peach syrup. Decorate with a few cherries on top
6. Serves 4.