Samhith Joy Thomas, VIII, Lady Andal Venkatasubba Rao Matriculation School
Coconut mice
Ingredients:
Half tin (200gm) condensed milk
200gm (3 cups) desiccated coconut powder
1 tablespoon milk powder
4 glazed cherries
8 almonds
10 dry fruits (dates, cherries, cashews, raisins)
Here’s how
Keep aside half cup coconut powder for coating.
Mix together the condensed milk, the remaining desiccated coconut powder and milk powder to make a soft dough.
Take a small quantity of the dough, the size of a lemon, and roll in into an elongated piece, shaped like a mouse.
Once done, coat it with desiccated coconut powder.
Use silver balls for eyes, glazed cherry pieces for nose, cashews for ears, and strands of noodles for tail.
Leave in a cool place.
Tisha V, VI, SBOA Matriculation and Higher Secondary School
Oreo Khoya Nut Delight
Ingredients
Oreo biscuit (Remove cream and powder)
Khoya –50 gms
One tablespoon powdered sugar
Nuts –1 small cup
One tablespoon khus khus
Gulkand – 5 tablespoons
Pista (few silver sprinkles as desired)
Here’s how
Roast nuts and khus khus lightly with a few drops of ghee.
Mash khoya until it becomes soft and then add Oreo biscuit powder to make the dough soft.
Roll the dough into a bowl-like shape.
Mix the gulkand and nuts.
Put the gulkand filling in the bowl–shaped dough and press lightly.
Decorate with pista and silver sprinkles.
