China Wet Water Flushable Wipes

Add the essence and knead again. Now add the sugar.Deep freeze the bowls for an hour. Add the custard powder and see to it that there are no lumps formed. Scrape with a fork and serve. Now add the icing sugar and mix well. Mix well and fold in the cream. Keep stirring the milk. Garnish with more chocolate and serve. In the second bowl add grated dark chocolate. Let it cool.Carrot custard kulfiIngredients250 gm carrot, grated½ litre milk4 to 5 almonds, chopped3 to 4 cashew nuts, chopped4 tsp ghee2 cardamom, crushed60 gm chocolate, melted1 tsp custard powder½ cup condensed milk2 tsp of sugarMethodIn a pan take ghee and add grated carrots and sauté on medium flame for five minutes. Put it back into the freezer. Boil the rest of the milk until it is reduced to half . Once the custard cools down, pour the custard in the silicon moulds. Crush the mint leaves lightly and add to the mixture. Take three small bowls and pour milk in equal quantity in all of them.In the the first milk bowl add saffron. Now heat the milk in another pan. Take silicon moulds and stuff a hollow layer of this mixture and freeze it until it is hard.

Cut into any shape you want, garnish with pistachio slivers and serve!Tiramisu IndianaIngredients2 cup thick rabri2 cup whipped cream10 rasgulla1 ½ tsp coffee powder1 tsp vanilla China Spunbond Nonwoven fabric suppliers essence1 cup grated chocolateMethodMix the rabri well with the coffee powder and vanilla essence.Cool and refrigerate for two hours.. Sprinkle grated chocolate and freeze overnight. Stir till the sugar dissolves and keep aside.In a big dish layer the rasgulla and rabri mix, and top it with coffee cream rabri mix. Pour the batter in it and steam covered for 10 minutes. Refrigerate for three to four hours before serving. Once the milk starts boiling take a table spoon milk and add that to custard powder and keep aside. Once the mixture is totally dry, add crushed cardamom and mix well. Top with grated chocolate and serve together. Gently fold in the whipped cream. Add condensed milk and keep stirring.Guava GranitaIngredients3 cup well strained guava juice2 cup sugar½ tsp black pepper powder1 tsp black salt½ tsp salt½ tsp chilli powder (optional)½ cup mint leaves2 cup hot water2 drop green colour (optional)MethodMix all the ingredients (except mint leaves) in the hot water.Kesar Chocolate kulfiIngredients1 litre milk100 gm sugarFew strand of saffron1 cup grated chocolate50 gm dark chocolate2 cardamom, crushedMethodHeat the milk in a big bowl.

Spoon into small glasses or bowls and top with saffron strands. And in the third bowl, add crushed cardamom. Do not handle much after adding the icing sugar.Vanilla Ice-cream SandeshIngredients500 gm fresh paneer200 gm icing sugar2 tbsp custardpowder1½ tsp vanilla essence1 tsp ghee2 tbsp pistachioslivers to decorateMethodTake the paneer and custard powder and knead well till it becomes very soft. Pour in a shallow tray and keep in the freezer. Drizzle with good amount of melted chocolate and serve. Mix the hung curd, condensed milk, saffron, cream, cardamom powder, icing sugar, mixed nuts and agar agar. When it gets reduced to 75 per cent, switch off the flame. Squeeze the rasgullas very well and cut into one centimetre slices. Now add nuts to the custard and turn off the heat. Keep on stirring every half an hour till it freezes.Saffron Shrikhand MousseIngredients 2 cup very thick hung curd1 cup condensed milk2 cup whipped cream¼ cup icing sugar5 gm agar-agar flakes or powder1 tsp saffron soaked in milk1 tsp cardamom powder¼ cup mixed nuts, finely chopped½ cup waterMethodHeat the water and dissolve the agar-agar. Lightly grease a two inch deepthali or box with ghee