Any
Sanjeev
Time
Kapoor's
SWEET Encounters www.sanjeevkapoor.com
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Any
Sanjeev
Time
Kapoor's
SWEET Encounters www.sanjeevkapoor.com
joyous "Swee/ of
di
Occasion
Z)zwafi°
" Savour the
" Swee/ "Swee/
JlComents" Encounters
^Sanjeeu
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Any
Time Sanjeev
Kapoor's
POPULAR PRAKASHAN PVT. LTD. 35-C, Pt. Madan Mohan Malaviya Marg Tardeo, Mumbai-400 034. © 2002 by Sanjeev Kapoor First Published 2002 First Reprint January 2003 Second Reprint November 2004 (3810) ISBN - 81-7991-064-4 PRINTED IN INDIA
Note to the Readers Just as a symphony ends with a crescendo, a good meal ideally should climax with a sweet dish. Desserts, the world over, mark the end of a healthy repast. Be it a magnificent display of exotic desserts at a premium restaurant or be it tables laden with traditional mithais at a family function, the sweets invariably become the main attraction. So what if there is only ice-cream or kulfi at a wedding reception, the crowd around that table is bound to be buzzing like honey bees around their hive. Here is a collector's book for those who have an incurable sweet tooth. It is a part of the series of 'Any Time Temptations'. All the recipes have been picked out from my earlier books and segregated. For those who prefer to end their meal with an everyday laddoo or jalebi, or a rotund gulab jamun, or ice cream, phirni or kheer or it could be something very different like Matar Kheer, check this one out! On the same track runs the Kesari Phirni and the Mango and Coconut Ice cream. For lovers of cakes and puddings, and those who do not mind sinking their teeth in sumptuous fluffy cream, here's a sinfully exciting array:
the unique Green Tea and Pista Souffle which is as happy as a fairytale ending or unravel the dark mysteries of Quick Chocolate Mousse. If you love to bake stop at the exquisite Almond and Cognac Cake, or try out the Caramel Brownies. Both are guaranteed to leave sweet lingering notes. For the lighter moments, there are desserts which sideline the calories. Be it the Pear Paradise or the Poached Cinnamon Apple, these fruit based sweets are fantastic for formal dinners. All the recipes serve four portions and form part of a menu. So when the mood's for "sugar and spice and all that's nice", remember you have a true friend in Sweet Encounters!
ACKNOWLEDGEMENTS A. I. Kazi Aditi Mehta Afsheen Panjwani Anand Bhandiwad Anil Bhandari Blue Cilantro, Mumbai Brijesh Lohana Capt. K. K. Lohana Debasis Sikdar Drs. Meena & Ram Prabhoo Ganesh Pednekar Grain of Salt, Kolkata Harpal Singh Sokhi Jaideep Chaubal Jijesh Gangadharan Jyotsna & Mayur Dvivedi Lohana Khaandaan
Meghana Samant Namrata & Sanjiv Bahl Neelima Acharya Neena Murdeshwar Pooja &. Rajeev Kapoor Rajeev Matta Rajneesh Sharma Rutika Samtani Shivani Ganesh Smeeta Bhatkal Sunit Purandare Swapna Shinde The Yellow Chilli, Jalandhar The Yellow Chilli, Ludhiaria Tripta Bhagattjee Uma Prahhu
CONTENTS Hot Chocolate Nut Sundae Baked Alaska Caramel Brownies Trifle Pudding Crunchy Muffins Kheer Kadam Choco Jamun QuickChocolate Mousse Green Tea and Pistachio Souffle Almond and Cognac Cake Cheese Cake Hot Bread Pudding Orange Caramel Custard Orange Rice Pudding Strawberry Cheese Cake Medley of Fruits with Candied Rose Apple Cake
15 18 20 22 24 26 28 30 31 33 35 38 40 42 44 46 49
Poached Cinnamon Apple Pear Paradise Kesari Rajbhog Sandesh Chocolate Mud Cake Kesari Phirni Malpua Steamed Modak Rava Naral Laddu Peach Mousse Kesari Badam Kulfi Eggless Fruit Cake Besan Ke Laddoo Chocolate Burfi Jalebi Mango and Coconut Icecream Khajoori Shahi Tukra Baba Au Rum Matar Ki Kheer Gulab Jamun
51 53 55 58 60 62 64 66 69 71 72 73 75 76 78 79 81 83 85 86
Rasmalai Caramel Pineapple Upside-Down Cake Jiffy Ice Cream Dudhi Halwa Steamed Fruit Pudding Mohan Thaal Basoondi Semiya Payasam Shrikhand Gajar Halwa Ada Pradhaman
88 90 92 93 94 96 98 99 100 101 102
DEDICATION This book is dedicated to all the viewers of Khana Khazana and my family and friends who have been a constant support to me at all times.
HOT CHOCOLATE NUT SUNDAE INGREDIENTS Vanilla ice cream 4 scoops Fresh strawberry ice cream .... 4 scoops Chocolate ice cream .... 4 scoops Black grapes Vi cup Green grapes Vi cup Fresh strawberries 20-25
Oranges 4 Pomegranate 1 medium sized Almonds 20- 25 Wafer biscuits 4 3/4 cup Chocolate sauce
METHOD OF PREPARATION 1 2
Select flat dishes for making the sundae and chill them in a refrigerator. Wash the grapes. Wash fresh strawberries and cut into two halves.
3 4
5
6
Peel oranges, clean, separate segments and split open into two. Cut pomegranate and separate seeds. Roast almonds in an oven or salamander and slice thinly lengthwise. Cut wafer biscuits into triangles. Heat the chocolate sauce in a double boiler i.e. place a pan with a bigger mouth half filled with water on heat and keep the pan of chocolate sauce in it. Just before serving take out one flat dish from the refrigerator and arrange one-fourth of the prepared fruits at the base. On it place the three scoops of ice cream i.e. one scoop of each flavour. Immediately pour one tablespoon of hot chocolate sauce on each of them. Sprinkle sliced roasted almonds. Decorate with wafer biscuits and serve chilled instantly. Repeat the process for the remaining sundaes.
Note: You can use any ice cream flavour and fruits of your choice. Jelly too can be used as a base for the sundae. Along with chocolate sauce you can use two other sauces and pour a different sauce on each scoop. A cocktail umbrella on one of the scoops can add to the appearance of the sundae.
BAKED ALASKA INGREDIENTS Sponge cake (fat less) 1 (8 inch square) Ice cream (preferably Vanilla) .. Vi It Mixed fruits (canned) 1 cup Brandy Vi cup
Meringue Egg whites Cream of tartar/lemon juice Sugar
5 /4tsp V4 cup
METHOD OF PREPARATION 1 2 3
Keep the ice cream brick in a freezer, at around 0 ° C or below, overnight to make it very hard. Preheat the oven to around 200°C. In a bowl beat the egg whites semi stiff. Add cream of tartar or lemon juice, gradually add the sugar, a couple of tablespoonfuls at
a time and continue to beat until the meringue forms stiff peaks and turns glossy. Slice the sponge cake into half horizontally. Sprinkle some sugar syrup from the canned fruit on the cake sheets. Place canned mixed fruits on top of the cake base. Arrange the ice cream in one layer and cover it with the other half of the cake. Make sure the ice cream is covered from all sides with the sponge cake. Spread the meringue over the cake until it is completely covered. Place on a baking sheet and grill for about three minutes in the preheated oven to brown the meringue. Take a round spoon, place brandy in it and heat, the moment it catches fire pour this on the Baked Alaska spreading evenly. Serve immediately on a chilled serving dish.
f £0 1
' C H E F ' S
T I P1 \
While beating egg whites see to it that the bowl and the beater/whisk are absolutely clean with no trace of fat. The whites are to be separated very carefully from the yolks, as they will not form stiff peaks when beaten if even a small portion of egg yolk is V present. y
19
CARAMEL BROWNIES INGREDIENTS Sugar Fat/Oil Walnuts kernels Chocolate Butter Eggs
Vi cup to grease Vi cup 250 gms 8 tbsps 4
Vanilla essence Sugar (powdered) Refined flour (maida) Baking powder Salt Chocolate chips
2-3 drops Vi cup 1 cup Vi tsp a pinch Vi cup
METHOD OF PREPARATION 1 2
Preheat the oven to 180°C. Grease a baking sheet with fat/oil. Crush walnuts a little. Combine sugar granules and two tablespoons of water in a pan and bring it to a boil. Cook, stirring all the time, until the mixture is
3
4 5
6
7 8
deep caramel in colour. Set it aside and keep it warm on a pan of hot water. Combine chocolate and butter in a pan. To melt this mixture, put some water in a bigger vessel and place the bowl with the chocolate in it and cook till it is smooth and even. Remove from heat and allow to cool. Beat eggs with vanilla essence until frothy. Gradually add powdered sugar, beating well till all the sugar has been used up. Sift flour, baking powder and salt. Add to the egg mixture, little at a time, folding into it carefully and lightly without losing much aeration. Blend in the cooled chocolate mixture. Spread half of this batter onto a prepared baking sheet. Bake for around six minutes. Remove from the oven and spread caramel carefully over the baked layer. Sprinkle the chocolate chips. Stir in walnuts into the remaining chocolate batter and spread over the caramel layer. Bake for twenty minutes. Take it out of the oven and cool on a wire rack. Refrigerate before cutting into bars or squares.
TRIFLE PUDDING INGREDIENTS Sponge cake (fatless) 1 (8 inch square) Canned fruits 1 tin Sugar 4 tbsps Cream 1 cup
Jam 2 tbsps Strawberries (optional) 4 Mango (ripe) 1 Cherries 6-8 Mint few sprigs
METHOD OF PREPARATION 1 2
Slice the cake horizontally into two layers using a sharp knife. Cut strips of cake to fit the glass bowl in which the pudding is to be set. Drain excess syrup from the canned fruits. Cut the canned fruits into bite size pieces. Make sugar syrup using sugar and one cup oi water or alternatively you can use the drained syrup of the canned fruits.
3 4
5 6 7
8
Whip the cream to soft peak consistency. Add two tablespoons of water to the jam and blend it into a smooth paste. Sprinkle the sugar syrup on the cake strips and divide them into three parts. Line the glass bowl with one part neatly. Arrange a layer of half the quantity of canned fruits and top it with a layer of one-third of the cream. Cover it with the second part of cake strips. Spread a thin layer of jam. Repeat the layers of canned fruits and cream. Finally cover with the remaining sponge cake strips and the whipped cream. Smoothen out the top layer of cream using a knife, which is dipped in hot water and pipe rosettes of cream in continuous fashion on top using a piping bag with a star nozzle (optional). Garnish it with slices of fresh strawberry, mango, cherries, mint or fresh fruits of your choice. Keep it in a refrigerator for chilling. Serve cold.
I
3
\ C H E F ' S
T I P
1. Canned fruits can be replaced with fresh fruits. Jam can be used to line the glass bowl. 2. This pudding can also be set in individual glasses or cups.
23
CRUNCHY MUFFINS INGREDIENTS Refined flour (maida) 1 Vi cups + to line the tins Baking powder 1 tsp Salt a pinch Corn flakes 1 cup Fat 1 tbsp Orange Vi Butter/margarine Vi cup
Brown sugar Egg Vanilla essence Milk For the topping Walnuts (shelled) Brown sugar Cinnamon powder
4 cup 1 2-3 drops '4 cup 3
cup V3 cup Vi tsp lA
METHOD OF PREPARATION 1
Preheat the oven to 180°C. Sift flour with baking powder and salt. Lightly crush the corn flakes with the help of a rolling pin. Similarly crush the walnuts.
2
3
4
5 6 7 8
Grease eight muffin tins with fat. Fill individual tins with flour till the edges, remove all the flour and lightly bang the tins so that all the flour is removed from it except for a very fine layer. Grate the rind of orange. Cream butter, brown sugar and orange rind in a bowl with a wooden spoon till light and fluffy. Beat egg lightly with vanilla essence. Add milk and egg to the butter-sugar mixture and mix well. Add the flour mixture and mix in a clockwise manner. Mix in corn flakes. Correct the consistency, if required, by adding more milk. Divide the mixture equally between the muffin tins. Combine the ingredients for the topping and sprinkle over the muffins. Bake in the preheated oven for fifteen to twenty minutes or till the skewer comes out clean from the muffins. Serve warm.
KHEER KADAM INGREDIENTS 16 Rasgullas (mini) Khoya/Mawa.... 2 cups + 3 tbsps 2 tbsps Milk
Sugar (powdered) Rose essence
4 tbsps Wi tsps
METHOD OF PREPARATION 1 2 3 4
5 6
Remove excess of sugar syrup from the mini rasgullas. Grate the khoya finely and mix powdered sugar in it. Knead into a smooth dough. Add little milk if required to get the right consistency. Cook the mixture on high heat for two to three minutes. Cool and add the rose essence and knead well. Divide the khoya mixture into sixteen equal balls. Lightly flatten the balls by pressing in the center using the thumb. Thin the edges and place the mini rasgulla in it. Now cover the rasgulla with the khoya so that no part of the rasgulla is left exposed. Roll into balls. Powder the three tablespoons of khoya in a mixer. Roll the balls in this to finish off the kheer kadam. Store in a refrigerator.
si
m
CHOCO J AM UN INGREDIENTS Khoya/mawa 300 gms Cottage cheese (chenna) .. 50 gms Soda bi-carbonate a pinch Refined flour (maida) 4 tbsps Cocoa powder 2 tbsps
Drinking chocolate 1 tbsp Sugar 5 cups Chocolate chips (optional) .. 3 tbsps Ghee to deep fry
METHOD OF PREPARATION 1
2 3 4
Grate fresh khoya and chenna into a bowl. Dissolve soda bi-carbonate in one tablespoon of water. Sieve together refined flour, cocoa powder and drinking chocolate. Add sieved flour, cocoa powder, drinking chocolate, dissolved soda to the grated khoya and chenna and mix gently to make a dough. Heat together sugar and two and a half cups of water to make a thin syrup and keep it warm. Make small soft balls of even size of the khoya mixture. If you wish
5
6
you can stuff these balls with the chocolate chips. Heat sufficient ghee in a kadai and deep fry the balls, a few at a time, till golden on low heat. While frying agitate the ghee occasionally over the balls, using a perforated spoon, very carefully without touching them. Drain and soak them in the sugar syrup. Serve hot.
QUICK CHOCOLATE MOUSSE INGREDIENTS Dark chocolate Butter
300 gms .. 2 tbsps
Double cream Castor sugar ..
6 cups Vi cup
METHOD OF PREPARATION 1 2
3 4
Break chocolate into small pieces, transfer into a bowl, add butter. To melt this mixture, put some water in a bigger vessel and place the bowl with the chocolate in it and cook till it is smooth and even. Remove from heat and allow it to cool. Mix half of the cream into it. Stiffly beat the remaining cream with sugar, fold this into the chocolate mixture and refrigerate for thirty minutes. Take a piping bag with a large star nozzle and pipe this chilled chocolate mousse in individual glasses and refrigerate. Serve chilled.
GREEN TEA AND PISTACHIO SOUFFLE INGREDIENTS Green tea leaves Gelatin Pistachios Milk
3 tsps 20 gms 10-15 2 cups
Eggs 4 Sugar Vi cup Natural green colour.. 2-3 drops Cream Vi cup
METHOD OF PREPARATION 1
2 3
Boil half a cup of water and add green tea leaves to it. Continue heating for three to four minutes and then strain the mixture. When cool, dissolve gelatin in this liquid. Slice pistachios. Boil milk and keep aside. Separate yolks and whites of the eggs carefully. Beat together egg
fi e,
C H E F ' S
T I P
To make the rosettes put the beaten cream into a piping bag with a star nozzle and pipe them onto the top of i the souffle. ,
32
yolks and sugar till the colour of the mixture changes from yellow to white. 4 Add hot milk to egg yolks and sugar mixture. 5 Heat the milk again to make custard. Any overcooking at this stage will curdle the mixture. The mixture should just coat the back of a wooden spoon. 6 When the custard is ready, remove it from heat and add the gelatin and tea extract and mix well. Strain the custard. 7 Cool the custard and add natural green colour. 8 Beat egg whites and cream separately till light and fluffy with firm peaks. Keep aside some beaten cream for making rosettes and fold in the rest along with egg whites into the custard. 9 Pour into a serving bowl and refrigerate till it sets. 10 Garnish with fresh cream rosettes and sliced pistachios.
ALMOND AND COGNAC CAKE INGREDIENTS Refined flour (maida) .... 1(4 cups lA tsp Salt Baking powder Vi tsp Butter Vi cup Icing sugar 1 cup
Eggs Almond essence Almond powder Cognac Fat
3 ... 2-3 drops XA cup 2 tbsps for greasing
METHOD OF PREPARATION 1 2 3
Preheat the oven at 180°C. Cut butter paper to the size of the base of the cake tin. Sieve refined flour, salt and baking powder together twice. Take butter, sugar in a pan and cream till it is light and fluffy.
4 5 6 7
8 9
' C H E F ' S
TIP
You can replace cognac with any good quality y brandy.
34
N
.
Beat the eggs with almond essence till light and fluffy. Mix it into the butter and sugar mixture, little at a time, and blend well. Now add the flour mix and lightly fold in. Add the almond powder and cognac and mix. Grease the cake tin with fat, line it with butter paper and pour the batter in it. Bake it in the preheated oven for forty-five minutes or till done. Check the cake using a skewer or a knife, if it comes out clean the cake is done. Remove from oven and cool it on a wire rack. Cut into slices and serve.
CHEESE CAKE INGREDIENTS Crust Cashewnut powder Sugar Butter Cake Cream cheese
... Vi cup .. V3 cup ... lA cup IVi cups
Castor sugar .... Eggs Lemon juice .... Vanilla essence Glazed cherries
1 cup 3 1 tbsp .Vi tsp lA cup
METHOD OF PREPARATION 1 2
3 4
Preheat the oven to 180°C. For the crust mix together all the ingredients with hand and spread in an eight inch baking dish, covering bottom and one inch up the sides. Set aside. Cream together cheese and sugar till smooth taking care that no lumps remain. Separate yolks and whites of eggs carefully. Lightly beat the egg yolks and mix it well into the cheese and sugar mixture.
Stir in the lemon juice and vanilla essence into the mixture. Using a whisk or hand blender beat egg whites till it forms soft peaks. Fold in the beaten egg whites into the mixture. Pour the mixture over the crust lined in the baking dish. Bake in the preheated oven for thirty minutes or till the center is firm and stiff. Cool and refrigerate. The cake is moist enough and does not require any toppings. Serve chilled with fresh fruits or glazed cherries.
HOT BREAD PUDDING INGREDIENTS White bread Butter Milk Sugar Eggs-
5 slices 3 tbsps . 2 cups . Vi cup 2
Vanilla essence Nutmeg powder.... Cinnamon powder Raisins Cashewnuts
. 1 tsp M tsp ,lA tsp lA cup 6 8
METHOD OF PREPARATION 1 2 3 4
Preheat the oven at 180°C. Trim off the hard crust from the side of the bread slices and apply butter only on one side. Cut the slices into triangles. Take a baking dish and arrange the slices with buttered side up. Heat milk. Add sugar and stir till the sugar has dissolved. Take off the heat.
5 6 7 8 9
Break eggs, mix but do not beat. Add to the milk and mix. Add vanilla essence, nutmeg and cinnamon powder. Sprinkle the raisins and cashewnuts over the bread pieces. Pour the egg-milk mixture over the bread through a strainer. Bake in the preheated oven for twenty to twenty-five minutes or till the top is browned. This pudding can be served hot.
ORANGE CARAMEL CUSTARD INGREDIENTS For caramel Sugar Water For orange custard Orange rind
Vi cup 3 tbsp
Orange juice Candied peel Eggs Sugar
2 cups 1 6 5 tbsps
1 tsp
METHOD OF PREPARATION 1 2 3 4
Preheat the oven to 180°C. Boil the orange rind in half a cup of water for five minutes. Strain and cool. Mix this liquid with the orange juice. Cut candied peel into thin strips. Break eggs and mix it lightly with the sugar.
Make caramel by taking three tablespoons of water in a heavy bottom pan and adding half a cup of sugar to it. Cook till the sugar melts and turns golden brown. Remove from heat to avoid burning of sugar. Pour this caramel into individual cups and keep warm. Heat orange juice for three minutes and mix it with the egg-sugar mixture mixing quickly to avoid cooking of eggs. Strain and pour this mixture into the caramel-lined cups. Cover with greaseproof paper. Arrange a tray in the preheated oven, pour boiling water into it. Place the covered cups in it and bake for thirty minutes. Allow to cool, place in the refrigerator for two hours till properly chilled. De-mould and serve chilled, garnished with strips of candied peel.
ORANGE RICE PUDDING INGREDIENTS Rice Raisins Seedless dates Orange rind ...
73 cup Vi cup 6-8
.. 1 tsp
Skimmed milk Honey Vanilla essence Fresh orange juice
....2 cups 1 Vi tbsps lA tsp .... Vi cup
METHOD OF PREPARATION 1
2
3
Pick, wash and soak rice in sufficient water for half an hour. Soak raisins in water for fifteen minutes. Squeeze out excess water. Chop dates roughly. Finely shred orange rind. Boil milk in a non-stick saucepan. Drain and add rice to the boiling milk, reduce heat and cook, stirring continuously till the rice is soft and the milk is completely absorbed. Remove from heat and cool to room temperature.
Combine cooked rice with honey, raisins, vanilla essence, chopped dates, shredded orange rind and fresh orange juice. Pour into a medium sized ceramic or glass ovenproof dish. Bake the pudding in the preheated oven at 160°C for fifteen minutes. Serve warm or chilled.
STRAWBERRY CHEESE CAKE INGREDIENTS Crust Bran biscuit or Digestive biscuit... 8-10 Margarine 1 tbsp Instant coffee powder 1 tsp Filling Fresh strawberries .... 12 medium sized Skimmed milk yogurt.... I1/! cups Skimmed milk cottage cheese ... IV2 cups Powdered sugar Vi cup
Carrageenan 15 gms Skimmed milk 1 cup C o m starch 1 tbsp Lemon rind of one lemon Vanilla essence 1 tsp Strawberry essence 1 tsp Topping Fresh Strawberries.. 6-8 medium sized Strawberry or lemon jelly.. 1 tbsp
METHOD OF PREPARATION 1
Crush biscuits to coarse powder. Melt margarine. Dissolve instant coffee powder in two teaspoons of boiling water, cool slightly. Combine melted margarine and dissolved coffee with the crushed biscuits.
rre Line a six inch spring form pan with butter paper. Press mixture evenly over bottom of the prepared pan. Set aside. Soak the carrageenan in a quarter cup of water. Heat it lightly on a double boiler to dissolve and keep warm. Hull strawberries and roughly chop. Dissolve cornstarch in two tablespoons of milk and add it to rest of the milk. Cook it on low heat till it thickens. Take it off the heat and cool it to room temperature. Hang yogurt in a muslin cloth for about half an hour. Place cottage cheese and hung yogurt in a food processor or blender. Process until smooth. Add the other filling ingredients. Process just until blended, scraping sides of the bowl frequently. Pour filling into the prepared pan. Cover and chill until set, for at least two hours. Meanwhile hull and slice strawberries. Dissolve the strawberry or lemon jelly in a quarter cup of water, bring it to a boil and cool. Decorate the top of the chilled cheesecake with sliced strawberries and brush liberally with the prepared jelly. Chill until the jelly is set. 9. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water.
0c 1
C H E F ' S
4\
T I P
Spring form pan is similar to a round shallow cake tin but with a removable base. Carrageenan is a vegetarian alternative \ to gelatin. j
45
MEDLEY OF FRUITS WITH CANDIED ROSE INGREDIENTS Watermelon Pineapple Apples Lemon juice Pomegranate Bananas
medium sized '4 medium sized 2 medium sized 1 tsp Vi medium sized 1
lA
Orange 1 Sweet lime 1 Chickoo 1 Candied rose petals (gulkand).... 2 tbsps Fresh orange or sweetlime juice .. 1 cup
METHOD OF PREPARATION 1 2
Scoop out watermelon into small balls, using a Parisienne scoop. Scoop out pineapple also into small balls. Scoop apples into small sized balls and sprinkle with lemon juice and mix well.
Peel pomegranate and separate the pomegranate pearls. Peel and slice the banana into six to eight pieces. Peel orange, deseed, remove the white pith and cut the segments into two. Peel sweet lime, deseed, remove the white pith and cut the segments into two. Peel, remove seeds and cut chickoo into thin wedges. Mix candied rose petals (gulkand) with fresh orange juice or fresh sweet lime juice. Arrange the fruits in a serving plate decoratively and refrigerate. Just before serving lace candied rose petal and fresh juice mixture onto the arranged fruits. Serve immediately.
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