Papaya and pineapple: 20gm each
Apple and grapes: 20gm each
Moong dal: 20gm
Mint: For garnish
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.