Ingredients

2 bananas, ripe
½ cup sugar
2 tbsp honey
1 tbsp lemon juice
½ cup milk
1 cup yogurt

Method

Peel and slice bananas. Put bananas, sugar, honey and lemon juice in blender and puree. Pour in a bowl and stir in milk and yogurt and freeze till firm. Put the frozen mixture in a bowl and beat with electric mixer until soft but not melted, then freeze again. Repeat the process twice.

Strawberry puree

2 pints strawberries, cut in half
1/3 cup sugar
1/3 cup lemon juice

Method

Blend 1 cup of strawberries, sugar and lemon juice in blender. Stir in the remaining strawberries and chill for an hour. Serve on top of the frozen yogurt.

Ingredients

1 cup curd, beaten
1 cup milk
1 tin condensed milk, (400 gms), sweetened
5 almonds, blanched and sliced
10 pistachios
5 raisins
2 cups water

Method

Beat together curd, milk and condensed milk till well-blended. Add almonds, pistachios and raisins and mix well. Pour the mixture into 1 litre pudding mould and cover it tightly with grease-proof paper. Pour water into cooker and put grid in cooker. Place mould on grid and close cooker and cook on full pressure for twenty minutes. Remove cooker from heat and allow to cool naturally. Open cooker and take out and uncover mould. Allow to cool at room temperature and drain water if any. Refrigerate until serving time. Place a serving dish on top of mould and invert. Remove mould and serve chilled.

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