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| Packet China grass
50 gms. Crystatised fruits 1 Table spoon Saffon, Red Currants Cream 10 gms. chirongi
Scrape and grate the pumpkin finely. Then cook it in the steam. But it should not be over-cooked and sticky. Then fry the cooked. pumpkin in little hot ghee. Boil the milk. Add to it the sugar. Allow it to boil. Then add to it above fried pumpkin. Boil again Mix one table spoon cornflour in little cold milk. Add this paste to above boiling milk. When the milk becomes thick, add to it crystalised fruits and remove from the fire. Pour this into a bowl and allow it to cool.
Soak the China grass in the water for half an hour. Then add this grass to the boiling milk and prepare the jelly. Add to it grinded paste of saffron. Lot it be cool. Then put it in the frigidaire. Allow it to set. Then unmould the jelly on the pumpkin pudding. Decorate with cream dryfruits.
-PRERANA
Coconut Balls 1 Tin Condensed Milk
Sweet 400 gms. decicated coconut, rose, vanilla, edible colours green and red and pinapple essence. Leaves for decoration.
Make 3 division of coconut then add condensed milk till you can form small balls. Add different essence and colour in two sections. Keep one white with rose essence. Then form into shapes and then put the leaves for decoration. Stays for two days.
-PRERANA
500 gms. Refind Flour 200 gms. Potatoes 50 gms. French Beans 1 Small Cauliflour, 2 Onions
Veg. Ravioli
2 Table-spoon Gheo, Salt 100 gms. Green Peas 1 Carrot Dalda Pepper powder
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
