INGREDIENTS:

Puttu powder - 1.5 cups
Coconut - ½ - 1 cup
Salt
Water
Cooked beef/chicken - 300 gms (refer notes)
Onion - 1 small, finely chopped
Tomato - 1 small, chopped
Garam masala - ¼ -1/2 tsp
Crushed pepper - ½ tsp
Coriander leaves - 2 tsp, chopped
Salt
Coconut oil

Prep time: 5 mins | Cook time: 10 mins | Total time: 15 Mins | Serves: 2

Ingredients:
- 20 no's Caramel chocolates
- 1 to 1 1/2 Cups Milk
- 1 Tbsp broken cashews , roasted in ghee.

Instructions:

- Boil the milk and keep it aside.

- Melt the chocolates using a double boiler method. Boil water in a pan and then place a clean glass bowl on top of it. Make sure the bottom of the bowl does not touch the water and it sits perfectly in the pan. Once the chocolate melts take it off the stove. 

- Slowly add the milk and stir it. Sometimes adding milk to melted chocolate gets curdled. So add little by little and check. 

- Finally add the cashews and refrigerate it for an hour or so.


Notes:
- Melting the chocolate using the double boiler method helps in melting evenly and without burning it. You can also melt it in the microwave. Keep the power level medium.
- Add milk according to the consistency you need and also on cooling it thickens. Do not make it very runny.
- This tastes good only when it is chilled. I feel it tastes like bournvita or boost when having it warm. So refrigerate it at least for 15 minutes before serving.

Treat your taste buds with this amazing Desert which can be prepared in minutes.

3. Harden the scooped ice cream balls in the freezer. Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
4. Set out the bowls for dipping. Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the work space, in a formation that makes it easy to dip in order.

How to prepare: 

6. Now fry them in oil till it turns brown. Take them out into a tissue paper and drain excess oil.

7. This is where you have to decide on which batter to be dipped in. Traditionally we use egg with sugar and cardamom powder in which this snack is dipped and then fried in ghee; but there is an option that you can add salt, pepper powder and curry leaves to egg and then dip this fried snack into it and then shallow fry in ghee. But I suggest you to try sugar mixture with a little egg and then fry one snack at-least and taste it before you decide on the batter to use.

What You Need!

Ingredients
2 cups white sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 cup of whole milk
2 tablespoons butter (plus more for greasing the dish)
2 teaspoons vanilla

Equipment
Measuring cups and spoons
Thick-bottomed sauce pan
Whisk
Heat-proof spatula
Wooden spoon
Pyrex pie plate or dish
Instructions

1. Measure the ingredients and whisk. Measure the sugar, cocoa and salt in the sauce pan you are using to cook the fudge. Add the milk and whisk until blended. Don't worry about a few lumps, they'll go away when you heat the mixture.

2. Bring to a boil. Bring the mixture to a boil over a medium-low flame. Stir occasionally with the spatula but not too often or your fudge will be grainy. Keep the heat as low as possible to avoid scorching.

3. Prepare pan, ice water, and water bath. While the fudge is cooking, butter the pan that will hold the fudge (see note). Fill a glass or jar with ice and water and set next to the stove. Fill your sink with several inches of cold water.

4. Determining when the fudge is done. Start checking the fudge for denseness after 10 minutes of boiling. If you are using a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done.

Another hint that your fudge is almost ready is that it will go from a mix of larger and smaller bubbles to just the smaller, tighter bubbles. Begin testing as soon as you notice this change.

5. Add the vanilla and butter, and beat until cool. When the fudge is done, turn off the heat and gently stir in the vanilla and butter. Remove from the stove and place the pan of fudge in the sink of cold water being very careful not to splash into the pot. The water may sputter for a few seconds when the hot pan hits it. Holding the pot steady with one hand, beat the fudge using a wooden spoon until it is fairly cool but still liquid.

6. Pour into the pan. Pour the fudge into your prepared pan. It should be liquid enough to spread out evenly on its own.

7. Cool, cut, and enjoy. Allow the fudge to cool before you cut it. I find that about 1/2 hour at room temperature is good. Use a thin-bladed sharp knife to cut the fudge. You can dip the knife in hot water, wiping the blade dry with a dish cloth, if needed.