Rose, Pista and Coconut Ladoo by Pooja Dhingra

Ingredients

• Condensed milk 3/4 cup (220 grams )
• Dedicated coconut 2 cups (175 grams )
• Crushed cardamom 2 pods 
• Roasted crushed pistachios 50 grams 
• 2 tbs of rose syrup 
• 1 pinch of sea salt 

Procedure: 

• Mix well and cook on low flame for 4-5 minutes 
• Gradually add the rose syrup to the mixture. 
• Add the crushed pistachios, cardamom powder and mix well. 
• Once mixture cools, make round balls and roll in dried coconut.
• Garnish with crushed pistachios and a pinch of sea salt on the top.

Paan Ice Cream by Madhura Bachal

Ingredients

• 250 ml Fresh cream
• 2 tbsp Milk
• 2 tbsp Powdered sugar
• 1/2 cup Milk powder
• 2 tbsp Gulkand
• Tutti Frutti
• 2 tsp Sauf / Fennel seeds
• 1/4 tsp Cardamom powder
• 4~5 Betel leaf

 Procedure

• Transfer the fresh cream into the freezer for about 2-3 hours to cool.
• Transfer sauf, gulkand, cardamom powder into a blender jar.
• Wash the betel leaves well. Roll and cut them into the blender jar.
• Close the lid and blend everything into a paste.
• Blend the ingredients dry first then add milk and again blend into a fine paste.
• Pan masala is already.
• Take out the fresh cream into a bowl.
• Add milk powder, powdered sugar, and mix well for about 4-5 minutes until milk powder is smoothly mixed with fresh cream.
• Add pan masala and mix well again.
• Take a glass or plastic container and transfer the ice cream mixture into it.
• Garnish with tuffi frutti.
• Close the lid and transfer the contents into the deep freeze for about 6-8 hours to set.
• Paan ice cream is ready.