Chocolate Blamange

Ingredients:

3 cups milk
3 teaspoons cocoa
5 teaspoons sugar
5 teaspoons cornstarch
1 pinch salt
1/2 teaspoon vanilla
1/2 cup milk

Method:

Bring 3 Cups milk to a boil.
Add remaining ingredients together in a small bowl.
Add to boiling milk.
Stir until thickened and smooth.
Pour into individual custard dishes and put in fridge until set.
This is great served covered with cool whip or half and half.

Coconut Barfi with Cashew Nuts

Ingredients

700 gram sugar
2 coconuts
35 grams cashewnuts
70 grams ghee


Method

Scrape the coconut. Break the cashewnuts into small pieces and fry them in ghee.
Next Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.

After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. Keep stirring till thick add the fried cashewnut pieces and ghee and stir the mixture well. Turn off the heat.

Pour the mixture onto a deep plate or tray which could accomodate sufficient thickness. Cut into rectangular pieces while hot. Allow to cool well and place in a container to be eaten any time after lunch or dinner.