FOOD A slice of cheesecake or a kulfi? Have both
Indulge your sweet tooth. Go fruity with your desserts…
Fresh or frozen strawberries: 2 cups
Sugar: 4 tbsp
Corn flour: 1 tbsp
Water: 2 tbsp
Lemon juice: 1 tbsp
For the cheesecake:
Sweetened condensed milk: 400 ml
Cottage cheese: 480 gm
Yogurt: 8 tbsp
Vanilla: 1 tsp
Ready to eat cereal, plain: 2 cups, crushed
Melted butter: 1 tbsp
In an eight inch square pan, combine the cereal and the melted butter and spread out evenly. Bake at 180 degrees C for five to 10 minutes, until golden brown. Beat the cottage cheese, sweetened condensed milk, the eggs, yogurt and vanilla until it forms into a smooth liquid. Pour this over the golden base. Bake at 180 degrees C for 35 - 40 minutes, until the centre is soft, but the sides are set. Cool at room temperature for an hour. Refrigerate for two hours.
For the topping, in a pan, combine sugar, lemon juice, corn flour and water with a cup of strawberries. Cook, stirring constantly, over a medium flame. Let this boil for two minutes or until thick. Remove from heat. Tip in the remaining strawberries. Leave to cool in room temperature in a small bowl. Cover and chill. To serve, slice the cheesecake into four squares. Spoon the strawberry topping. Note: You can make a cheesecake from prunes or pineapple or stewed, dried apricots in place of strawberries.
Any flavourful sweet mango pulp: 1 cup
Milk: Half a litre
Milk powder: quarter cup
Sugar: 4 tbsp
Condensed milk: half cup
Place the milk, milk powder, sugar and condensed milk in a pan. Bring to a boil. Simmer, stirring for ten minutes until it thickens.
Cool the mixture completely. Combine with the mango pulp. Pour into kulfi moulds. Freeze until it sets.