INGREDIENTS:

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

METHOD:

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.

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