HOTCHULHA

• Vanilla Cake or Sponge Cake
• Vanilla Ice Cream
• Mango Puree
• Tossed Walnuts(Sugar Coated)

1. Ina bowl put the vanilla cake as a layer
2. On top of it, put the soften ice cream layer and keep it in Fridge. After it settle for sometime, pour the Mango Puree and Spread it evenly and put that in Fridge again.
3. Put the tossed walnuts and it is ready to serve.

Ingredients:

• Raisins    – 10
• Cashews    – 4
• Almonds    – 10 (Soaked)
• Dates    – 3-4
• Apricots    – 1 (American Apricot)
• Cold Mile    – 1.5 Cup
• Sugar    – 2 Spoons 

Method:

Ingredients:

• Maida  All purpose flour  – 1 Cup
• Butter    – 3/4 Cup
• Ghee & Oil    – 1/2 and 1/2
• Sugar    – 3/4 Cup
• Eggs    – 2
• Salt – pinch
• Vanilla essence    – 1 tea spoon
• Baking Powder    – 3/4 Tea Spoon 
• Raisend + Cashew Nuts – 1/2 cup each – Cut into small pieces

Method:

1. Filter all the dry once, maida, baking powder, Baking soda & salt
2. Then beat all the wet ingredients and then put the dry powders alone with Raisens & Cashew nuts and mix well.
3. Bake for 30 minutes at 350 degrees. 

Ingredients:

• Topica(Saggu Biyyam)    – 1 Cup
• Chana Dal    – 3/4 Cup
• Jaggory(gud – Bellum)
• Ghee    – 3-4 Spoons
• Cashew Nuts, Rasin 10-15 each
• Elachi
• Milk    – 1 Cup
• Grated Coconut    – 2 Spoons 

Method:

1. Wash the Topica and Chana Dal and put 2 cups or 1.5 cups of water and pressure cook that for 2 wistles.
2. After cooling it down, put the sabudana & Chana Dal bowl on stove and put the Jaggrey in the Stuff after two to three boils.
3. Put coconut, Elachi and Switch off the stove
4. In a pan put the ghee and fry Cashews, Rasins and fry it till it is brown and put that in Sabudana Bowl.
5. Boil the milk and cool it down and then you can put in the bowl.

Ingredients:

• Mango Pulp    – 1 can or 3 cups
• Cool Whip    – 12 Ozs
• Milk    – 1 Cup
• Sugar    – 1 Cup
• Water    – 1 Cup
• Knox unflavoured gelatin 3 spoons or 3 small envelops 

Method:

1. Mix mango pulp, milk, sugar, cool whip
2. Boil 1 cup water and dissolve the gelatin in it
3. Pour the dissolved gelatin mixture over the mango pulp mix
4. Mix well and blend it in the mixer
5. Set it in a baking tray and refrigerate it for 4 hours
6. Serve it with fruits or whipped cream

Tip:  Do not keep this in frozen section. Just in refrigerator. 

Ingredients:

• Almonds – 1 Cup
• Sugar – 3/4 Cup
• Elachi – 1/4 Tea Spoon
• Half & Half Milk – 1 Cup
• Heavy Cream – 1 Cup
• Saffron – 1/8 Tea Spoon

Method:

1. Soak the almonds and take the skin out and keep it aside.
2. In a sauce pan, put the Half & Half Milk, Sugar and cook it slowly.
3. Meanwhile grind the almonds with little bit of milk if needed.
4. Once the milk mix cooks down to half of the total, put almond paste, elachi and Saffron and cook it until it comes close.
5. Let it cool for some time.
6. Stir in the heavy cream and pour them in desired molds and freeze them.
7. Freeze them for at least 5 hours.

Tip: Beat the heavy cream till it forms soft peaks.

Ingredients:

• Vanilla Ice Cream    – 1 Liter or 1/4 or Gallon
• Saffron    – 50 strands
• Heavy Whipping Cream    – 1/2 cup
• Yellow Food Color    – 6 Drops
• Pistachios    – 25 Roughly chopped

1. Thaw ice cream for couple of hours
2. Mean while heat cream in a small pot and add Saffron
3. Mix and simmer saffron in cream for about 5 minutes
4. Cool the mixture and add food color
5. Mix in with ice cream along with Pistachios and Freeze it
6. Serve 2 Scoops in cocktail glass, garnish it with Pistachios.

Ingredients:

• Sugar Cookie Dough    – 1 thaw
• Roast the following for 10 minutes in Oven at 350 Degrees:       Walnuts    – 1/4 Cup    Almonds – 1/4 Cup
•  Orange Marmalade    – room Temperature
• Chocolate    – Melted

1. Bring Cookie Dough to room temperature and then put it on a Baking sheet(Spread it evenly) and bake it for 25 minutes at 350 degree
2. While baking this you can bake the nuts along side for 10 minutes and then chop the nuts and keep it aside
3. Mean while melt the chocolate on double dish(hot water in bottom pan, keep the other pan and put chocolate and let it melt till it looks like silk)
4. Now on the baked cookie sheet slather the marmalade(orange) and then sprinkle the nuts and now drizzle the chocolate in(free style) and now you can cut it into squares.
5. Your Cookies are ready!