Queen of dessert is a milk-based recipe. It is my best recommendation for those with a sweet tooth. I suggest you try it first and then let me know if you think it is appropriately named the Queen OF dessert.

What we need

• 1 apple chopped in small cube

• 1-litre full cream milk 1 pomegranate

• 1/2 cup chopped grapes chopped

• 1 small mango chopped in small cube

3-4 boondi ladoo or 1/2 cup sweet boondi
• For garnish
  
  • 4 whole grapes
  
  
  • 3-4 teaspoon rose syrup

How to make

Firstly, we need to make rabri. Making rabri is very easy but it requires continuous attention and patience. Boil milk in a pan at medium heat until become thick. keep aside to cool. Peel the apple and chop in a small cube. Peel pomegranate and take out seeds. Chop grapes .peel and chop mango into small cubes. Cut all ladoo into half.

Take an ice-cream glass fill 3-4 tablespoon rabri place 1/2 ladoo in the centre if you are using sweet boondi then spread 3 teaspoons again add rabri. Now fill half glass with chopped fruits. Pour some rose syrup with the help of a spoon keep in the fridge for 30 minutes until chilled. You can use your choice of fruits but do not use sour fruit.

Veg keema /Soya Granules paratha

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main courses

Cuisine Indian

Servings 5 pararha

Ingredients

  

• 2 cup Whole wheat flour
• 2 tablespoon oil
• 1 cup soya granules
• 2 tablespoon chopped onion
• ½ teaspoon ginger-garlic paste
• 2-3 chopped green chilli
• ½ teaspoon cumin seeds
• 2 tablespoon chopped coriander
• Oil or ghee to make paratha
• Salt as per taste

Instructions

 

• Add oil in flour mix well and make a soft dough with help of water cover and keep aside.
• Soak soya granules in hot water for 10 minutes. Heat oil in a pan add cumin seed when seeds start crackling add onion, green chilli sautés until onion become transparent now add ginger garlic paste stir add chopped capsicum sauté again for 1 minute, then add soya granules and salt mix all ingredients properly.
• Cook for 2 more minutes turn off heat and add coriander leaves.
• Heat a tawa on medium heat.
• Dived dough into equal size ball take one ball and roll out with help of dry flour around 4-5 inch diameter place 2 teaspoon stuffing and close from all side give a ball shape.
• Dust flour and roll again gently into round shape.
• Place the paratha on hot tawa cook on both side with oil or ghee until both sides become golden brown.