Vanilla ice cream: Few scoops

Flour: One cup

Corn flakes: As required

Vanilla essence: Few drops

Oil for frying


Set vanilla ice cream in refrigerator. Make a batter of water and flour.

Dip the ice-cream in batter and coat with crushed cornflakes Freeze for few minutes. Deep fry with oil. Drizzle vanilla essence on top. Garnish with cashew nuts. Serve hot-cold.

Chef de partie D.Jayaraman is with Vaazhai restaurant at Susee Park in Singarathope. With five years experience in Asian resorts and restaurants, he specialises in South-East Asian and Continental cuisine.