INDIAN DESSERT DELIGHT {15}

Monday, December 23, 2013

Ingredients
10 pcs - Rasgollas (Indian Bengali Sweet)
1 pc – Pomegranate or 3 slices - Pineapple (chopped)
3 pcs- Tangerine (peeled and deseeded) (Vitamin-A)
250 ml - Vanilla Ice cream
1 Large - Cadbury silk chocolate (grated)
12 pcs - Marie Biscuit/Ginger Biscuit
2 tsp - Butter

Method
Squeeze out the syrup of the Rasgollas .
Crumble or break them into quarters.
Pound the biscuits and mix it with butter.
Spread the biscuit mix in a rectangle (7x9 inches) baking dish.
Put the Rasgollas on it, followed by the fruits.
Pat a layer of Ice cream over it.
Cover it with the chocolate.
Keep it in the freezer for half an hour.
Then put it below in the fridge.
Serve.

Point: 1) Alternatively, It can be set in individual bowls as shown in the photo.
2) Tangerine can also be substituted with oranges and sweet lime.