Jackfruit icecream

Ripe Jack fruit    20 nos

Milk       500 ml

Sugar     25o gms

vanila essence 1/2 teaspoon

Butter     50 gms.


Pressure cook jackfruit, allow 1 whistle to blow.  allow it to cool.  When it is cool grind to a paste.

Boil Milk.  add sugar and vanila essence.  add butter and remove from fire.  allow it to cool.

In a blender mix together jackfruit paste and milk.  Pour in ice tray and freeze to set.


Chakka Payasam (Jackfruit Kheer)


Ripe jackfruit pieces (varikka chakka)                       20  nos.

Jaggery                                  500 gms

Cardamom powder           1/2 teaspoon

cumin powder                     1 teaspoon

dry ginger                             1 small piece (crushed)

Ghee                                       2 tablespoon

Coconut pieces                        1/2 cup

Cashew nuts             1/4 cup

Coconut milk            (thick)

or milk                                     1 cup


Pressure cook jackfruit pieces along with 2 cups of water.  Allow 1 whistle to blow.  Allow it to cool and then grind to a fine paste.  Crush jaggery and add it to the jackfruit paste.  Add cardamom powder, cumin powder and crushed dry ginger.  Bring to boil, then simmer for 7 minutes.  Stir in between.  Add coconut milk, stir continuously and bring to boil.  Remove from fire.

Heat ghee.  Fry coconut pieces and cashew nuts until golden brown.  Add it to payasam.

Banoffee Pie

Delicious dessert, easy to prepare and yummy too.


Marie Biscuits(crushed)   200 gms

Table Butter      100 gms

Condensed Milk   1 tin

Fresh cream        100 gms

Ripe Banana                  2 nos

Chocolate           for decoration


Melt Butter.  Add crushed biscuits.  Mix well.  Spread this mixture on the bottom of  dish and chill in refrigerator.

Pressure cook condensed-milk tin for 20 minutes.(The tin should be fully immersed in water).  Allow it to cool well.  When it is cool spread this on top of biscuit mixture evenly.  Cut bananas roundwise and place them over it.  Whip cream and spread them over bananas.  Grate chocolate and sprinkle them over whipped cream.  Serve chilled.



Pista Milk Pudding

Gulab Jamun


Gulab Jamun, whenever I came across that word my memories take me back to Kolhapur days.  My neightbour Manika used to make it occasionally for her family and of course I will get a share of it.  For this recipe, I give full credit to Manika.  Ingredients:

Milk Powder                1 cup

All purpose flour                 1/2 cup
Baking soda                 1/2 teaspoon
Butter melted                 2 teaspoon
Whole milk                 1/2 cup

For the Sugar Syrup
Sugar                        2 cups
Water                         1 cup

Cardamom                     4 nos (crushed)
Oil for frying


Prepare dough by kneading milk powder, all purpose flour, baking soda, butter, and milk.  Add just enough milk to make a soft dough.  Make soft small balls (size of a small gooseberry) by gently rolling dough between your palms. Place the balls on a plate and cover with a damp kitchen towel.

Heat the oil.  Grease your palm with a little oil.  Take each ball and press gently to make it into the shape of a coin and then put it into the oil.  After browning one side brown the other side also.  ( Cook jamuns in medium fire, otherwise it will break).

To Prepare Sugar Syrup:-

Add 2 cups of sugar to 1 cup of water.  Add cardamom.  Heat until sugar is dissolved in water.  Do not overheat.  Keep warm.  Add the fried gulab jamuns directly into the warm syrup.  Leave it in sugar syrup for at least 3 hours.  Serve chilled or warmed.

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