Contents:
SACHASABU Sago : 250 GMS.
Paneer : 250 GMS.
Milk : 200 ml
Apple : One
Mango (Ripe): One
Watermelon : 1 Slice
Sugar : 4-Tablespoon
Strawberry Milkmaid : 1 Tin
Jelly crystals : 85 GMS.
Alpahar Desiccated Coconut : 50 GMS.
Food Colour : Red and Green
Ghee : Small amount to fry
Decorative: Almonds, Cashew and Raisins
Method:
Chop the fruits into small pieces and keep ready.
Heat 200 ml of water and dissolve the crystals in it.
Add 200 ml. Coldwater & place it in the fridge to set in a container.
Cut it into small pieces.
Beat paneer with sugar and milk in a mixer to get a smooth paste.
Add a little saffron dissolved in Milk.
Bake the paneer till a golden crust is not formed on the top.
Fry SACHASABU sago in one tablespoon of Ghee and enough water to boil.
Cool it and add milkmaid to it.
Place the baked paneer in a round bowl and trim off the excess.
Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer.
Decorate with ALPAHAR desiccated coconut pieces.
Chill for 2 to 3 hours and Serve cool.