Coconut Ice

350g Dessicated Coconut
350g Icing Sugar
397g Tin of Condensed Milk
red food color
Vanilla Flavour (optional)
3 tbsp Raspberry Jam (optional)

Step 1 -> Pour condensed milk into a bowl, and stir in the icing sugar. Mix well, and then add the dessicated coconut. Keep mixing it till it is thoroughly combined (it will get really thick, and tough to mix).
Step 2 -> Divide the mixture into 2 portions - adding red color into 1 portion, and mixing till it goes a nice pink color. You can also add raspberry jam, to give it a yummy flavour :P. And in the other portion, you can add vanilla flavouring.
Step 3 -> Greaseproof paper a metal tin, push and flatten the white coconut ice mixture in the tin, and then put the pink coconut ice mixture on top, flatten and place in the fridge overnight to set.
Step 4 -> In the morning, remove from fridge, and cut into pieces and leave to dry for about an hour.

Store in a air-proof container, it will keep for about 3 weeks. :)

Fruit Chaat (Fruit salad with chickpeas)

1 Tin Chickpeas, drained
1 Tin Fruit Cocktail, drained
2 Apples - cored and chopped into small peices.
1 big Banana or 2 small ones - chopped into small pieces
A handful of strawberries or any other soft fruit.
Orange Juice, or mixed juice. About half cup.
pinch of Black Pepper
1-2 tsp Sugar
1tsp Chaat Masala Mix (flat tsp, not heaped lol!)

Step 1: Put chickpeas, fruit cocktail, apple, banana and any other fruit in to a dish and stir well. Add the orange juice, and stir so the fruit is covered in juice.
Step 2: Add the black pepper, sugar and the Chaat Masala Mix. Stir and taste it.
Add more sugar or more chaat masala mix if you like.
Step 4: put in fridge to chill, then serve when cold.

Raspberry Ice Cream

900g Strawberries
200g Raspberries
200ml Double Cream
150g Caster Sugar

1: First rinse the strawberries and raspberries and drain. Remove strawberry stalks, and discard. Mix in the double cream and sugar.
2 : Puree all ingredients in a blender. Churn in ice cream machine. Transfer into sealed container, covering the ice cream with waxed or greased proof paper. Transfer to the freezer.

3:If you don't have a machine, follow the still-freezing method: Place mix in a sealed container and put in the coldest part of the freezer. After 1 - 1 1/2 hours, beat the mix with either a fork or a electric mixer to make a uniform slush. Return to freezer. Repeat process twice more, at 1 - 1 1/2 intervals. Return to freezer for a further hour for final setting.

then serve it with a raspberry sauce..or anything you like :)

Kulfi Ice Cream

Kulfa sellers have always made kulfi and continue to this day, without using frezzers. Kulfi is packed into metal cones sealed with dough and then churned in clay pots until set. This recipe can be modified easily for different flavours.

3 x cans Evaproated Milk
3 Egg whites, whisked until peaks form
350g (12 oz) Icing Sugar
1 tsp Ground Cardomon
1 tsp Rose Water
175g (6 oz) Pistachios, chopped
75g (3 oz) Sultanas
75g (3 oz) flaked Almonds
25g (1oz) Glace Cherries, halved

Step 1 -> Remove labels from cans of evaproated milk, lay them down in a pan and fill up to three-quarters with water. Bring to the biol, cover with lid and simmer for 20min.
When cool, remove and chill in fridge for 24hours.
Step 2 -> Open the cans, and empty the milk into a large chilled bowl. Whisk until it doubles in quantity, then fold in the egg whites and icing sugar.
Step 3 -> Gently fold in remaining ingrediends, seal bowl with cling film and leave in freezer for 1 hour.
Step 4 -> Remove the ice cream from freezer, and mix well with a fork. Transfer to a serving container (an ice cream box) and return to freezer for a final setting.

Remove from freezer 10mins before serving.

Pineapple Delight

1 tin of pineapple rings
1 tub of double or single cream
1 cake base
1 packet of Raspberries

serves 5-6

Step 1: break the cake base in to small chunk like peices and place in to serving bowl.
Step 2: cut pineapple rings into chunks, and add to cake chunks.
Step 3: Add the cream, and stir till its mixed up and the cake is wet. You can add some of the pineapple juice from the tin, if it is not wet enough.
Step 4: wash and add the raspberries.

enjoy!