Papaya and pineapple: 20gm each

Apple and grapes: 20gm each

Kiwi: One

Moong dal: 20gm

Jamoon: One

Mint: For garnish

Sugar: 100gm

Milan seeds: Five gm

Khoya – 10gm


Cut Papaya and pineapple to same shape and soak in sugar syrup. Make moongdal halwa with sugar and kova and mix melon. Arrange it on the plate as you like.

Put the jamun on top of the compote and garnish with mint leaves.

Chef Venkatesh is working as the Commi I at the GRT Regency for the past four years. He has specialised in confectionary and desserts. In free time he likes to watch cricket on television.