If breakfast is something that is both delicious and healthy at the same time, then there is no such thing.
Servings: Two
Prep Time: 5 mins.
Cook Time: 5 min.
Total Time: 1 min.
Accessories
Fruit Mix 2 cups
Beetle: 1/2 teaspoon
1/4 tsp of salt
1/2 teaspoon of sugar
Chilli powder: 1/4 tsp
1 teaspoon of lemon juice
Coriander leaves Mihikuchi 3 teaspoons
Instructions
2. Cut banana, mango, grapefruit, apple or any kind of fruit into cubes.
Today is some of the sweet items organized by Kitchen.com on the occasion of holy Maha Ramadan. If not, if you have a dessert to make a little difference along with the different items at Iftari. So don't be late to try different recipes.
Faluda
Faluda
Accessories
1 tablespoon of subudana
Vanilla Essence: 1/2 teaspoon
১ 1/2 cup of milk
Condensed Milk 2 tablespoons or to taste
2 packets of jello 2 color
1/2 cup of noodles
2 tablespoons of ice cream
Dry Fruits
Kind of Ice Cream 2 (Vanilla + Mango Flavor)
Instructions
2. First wash the subudana and soak it in water for half an hour. Then sprinkle water with 3 1/2 cups of water in the oven and burn in the oven. Give the vanilla essence in it. Cook the saucepan over medium heat, stirring frequently, until the oven is medium.
2. Once the sabudana is cooked, double the size of the pot and leave it in the refrigerator to cool.
2. Boil the noodles and soak them in ice water. Prepare the jello packet according to the instructions and keep it in the refrigerator.
2. Combine milk and condensed milk well and cook in the oven to make it thicker. Condensed milk can be reduced to its own taste.
2. Now decorate the parchment in a long glass. First noodles in the glass, then gradually combine the jello, subudana, crispy, ice cream, dried fruit, and falada with ice cream on everyone. Serve chilled cold, fun Faluda.
Vanilla ice cream
Vanilla ice cream
Farhana Sumaiya | Cook house
Accessories
Heavy whipping cream 3 cups
3 cups of thick milk
Eggplant 2
Condensed Milk 1 tbsp
Vanilla Essence: 1 tsp
Instructions
2. First mix the egg yolk well with thick milk. Then heat the mixture in the oven with medium flame and thicken it. Now, fry this mixture of milk and milk and refrigerate completely.
2. Now take Heavy Whipping Cream in a Bowl. Put the ice on a plate and place the bowl on it so that the bowl is cool. Beat the cream for 5 minutes on high power of electric beater. The cream will thicken within 5 minutes. If not, for another 5 minutes.
2. Now, with this thick cream, mix it lightly with a mixture of unsweetened milk, vanilla essence and condensed milk spoon. Don't beat it anymore.
2. Now pour this mixture into the box and keep it in the refrigerator for 2 hours. After 2 hours take out the box and spoon the ice cream well and leave the box in the refrigerator again. Then after 3 1/2 hours, take out the box and squeeze the ice cream again. Then squeeze the ice cream again after 3 1/2 hours.
2. The ice cream will be ready in about 3-5 hours.
Note
*** Cream whitening should be absolutely cool when whipping cream. And do not do the extra bit when biting the cream. Extra bits will turn the cream into butter. ***
*** This part is very important to keep the ice cream in the refrigerator for two hours and after 1/3 hours. It cannot be left out. If it does not, the texture of ice cream will not come. ***
Mango ice cream
Mango ice cream
Accessories
Heavy whipping cream 3 cups
3 cups of thick milk
Eggplant 2
Condensed Milk 1 tablespoon or to taste
1 cup of mango puree
Instructions
2. First mix the egg yolk well with thick milk. Then add this mixture in the oven to medium-high heat and thicken it. Now refrigerate the dense mixture of the saffron and milk and refrigerate it completely.
2. Take the mango after seeing the sweet ripe. Slice the mango into a blender and blend it.
2. Now take Heavy Whipping Cream in a Bowl. Put the ice on a plate and place the bowl on it so that the bowl is cool. Beat the cream for 5 minutes on high power of electric beater. The cream will thicken within 5 minutes. If not, for another 5 minutes.
2. Now, with this thick cream, mix it lightly with a mixture of saffron milk, mango puree and condensed milk spoon. This time you do not have to bit it all together using a spoon.
2. Now pour this mixture into the box and keep it in the refrigerator for 2 hours. After 2 hours take out the box and spoon the ice cream well and leave the box in the refrigerator again. Then after 3 1/2 hours, take out the box and squeeze the ice cream again. Then squeeze the ice cream again after 3 1/2 hours. In all, three times the ice cream should be removed from the fridge.
2. The ice cream will be ready in about 3-5 hours. Serve fun mango ice cream with small mango pieces.
Note
*** The cream should be absolutely cold when biting the cream. And do not do the extra bit when biting the cream. Extra bits will turn the cream into butter. ***
*** This part is very important to keep the ice cream in the refrigerator for two hours and after 1/3 hours. It cannot be left out. If it does not, the texture of ice cream will not come. ***
*** After mixing the mango puree with the cream, the color is slightly lighter. You can add a little food coloring if you like. Try to look sweet. If the sweetness is less than the amount of condensed milk will increase. ***
Fruit custard
Accessories
Evaporated Milk 4 Cans (1 ml)
Heavy cream: 1/2 cup
1 tablespoon of sugar or to taste
Cornflower 1 1/2 tablespoons
Egg yolk 4
Vanilla Essence: 1 tsp
Fruits as desired (strawberries, bananas, apples, grapes, mangoes, apricots)
Jello: 1/2 cup (2 flavors)
Instructions
2. First make the jello according to the packet instructions
Comments
Post a Comment