Miscellaneous Specials IV


(Contd. from previous posting)

At times you find different kinds of fruits left over or a lot of bananas after a function. Either we prepare Fruits Salad or PancAmrutam to make use of these fruits. These two items, if prepared well, will be liked by both adults as well as children. PancAmrutam is also famous in Pazhani and is used for abhishekam for Lord Shiva and Muruga.

Fruits salad

 Preparation time: 30 minutes



Fruits mentioned below



Custard powder

Essences (Orange, Vanilla, pineapple)


2 cups

¾ cup

3 cups

1 tbs

Each 4 drops


 Fruits for Fruits Salad


For this we use apple, grapes (only the sweet ones with a little sour taste as shown), banana, pomegranate, orange and mango. Straw and Rasp berries are optional. Wash apple and mango, peel these as well as banana.  Cut them into small dices. Wash the grapes (green as well as red) and keep aside. Peel orange and remove the fibres, tissues and seeds. Just retain the glossy juicy segments only and cut them into convenient pieces. Separate the beads of pomegranate and keep aside.

Remember to place the cut apple (and guava if used) dices in a vessel with water mixed with a little lemon juice as to retain their whiteness since they darken very fast.

For fruits salad, you must have a mix of fruits tasting sweet as well as little sour. That is why I have mentioned only a selective list. Some people include musk melon but its taste is not liked by many.  You also need cherries, cut into two to garnish as well as a little vanilla ice cream.

Fruits Salad

Boil milk. Add the sugar to custard powder and mix well. Add a little cold milk to this and mix well. Add the boiled milk to this slowly little by little and stir till you add the whole quantity. Heat this again over flame after simmering it. Keep stirring till the milk starts thickening. Put off the fire and remove it. Ensure that the milk does not become too thick. When warm, add the essences and mix well. After the milk becomes cold, add the fruit pieces/slices/dices and mix well. Refrigerate. Serve chilled after topping with a little vanilla ice cream and cut red cherries.


Preparation time: 30 minutes   



Banana slices


Large raisins


Pure Honey

Pure GhI

Diamond sugar crystals


1 cup

100 gms

100 gms

100 gms

¼ cup

2 tbs

2 tbs



Peel the banana and mash the fruit into convenient lumps. Place them in a large vessel. Deseed the dates (or you can use seedless dates) and cut them into small pieces. Soak them in hot water for 10 minutes and mash them when cooled. Add this to the mashed banana. Powder the jaggery (ensure that it is free from sand and other impurities) and mix to this. Add the raisins after crushing them between fingers. Powder the sugar candy crystals and add. Add the ghI. Mix very well pressing the fruit, jaggery mix with a flat masher to have a homogeneous mixture. Allow this remain in this state for 2 to 3 hours before serving. Some people add cardamom powder also but I do not add.


Ice Creams

Ice creams are very popular on special occasions like birth days, parties, celebrations etc. Normally we buy, for emergency, commercial ice creams for which there is an elaborate manufacturing process. However, it is a pleasure to make these at home even though they differ from commercial varieties to some extent. Here I will discuss a few varieties that are made with and without eggs.

You can make ice creams from the readymade ice cream mixes available in food shops and all you need is to follow the instructions on the packets exactly. 

We can make ice creams from milkshakes also, e.g. mango, rose milk etc.

GMS (Glycerol mono stearate) and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in specialty food stores. These can be used wherever indicated.


      Essences for Ice cream                           GMS & CMC

Vanilla Ice Cream

Preparation time: 3 hours



Fresh & Pure creamy milk


Custard powder

Vanilla essence

Food colour


500 ml


2 tbs

1 tsp

5 drops



Break custard powder without any lumps and add to it sugar. Mix and add a little milk (say about 4 tbs) and again mix to remove lumps. Boil the remaining milk. Remove from fire and pour slowly over the custard sugar milk mixture. While adding milk little by little, keep stirring. Again heat this over simmered flame and stir constantly till it boils. Put off the fire and remove the milk mixture. When it is cooled, add essence and the colour and mix well. Pour it into an aluminium tray or an aluminium vessel. Put it in the freezer for about an hour. When the ice is crystallising at the edge, remove and whip the contents in a blender and again place it in the tray or vessel inside the freezer. Every 30 minutes take out like this for at least 2 hours or till the mix is completely homogenised. Freeze it for 6 to 8 hours or till the ice cream solidifies to scoop. When you want to serve, take out the ice cream, scoop and place it into an ice cream cup and garnish it with cherry pieces or ghI fried nut pieces and serve. You can also add the nut pieces to the ice cream in the vessel or tray when you finally freeze it so that they will not get mixed while whipping. In this case you have to scoop the portion without the nuts first and then over that place the scooped nut portion for garnishing with cherry pieces. Some people add two slices of sweet bread after removing the crumbs when they whip last to make the ice cream smooth.

Vanilla Ice cream

In the similar fashion, you can prepare orange, pine apple, strawberry etc ice creams using their essences and appropriate colour. In the case of chocolate or coffee ice creams, you need to add 1 tbs of drinking chocolate powder or instant coffee powder to the custard powder along with the sugar. You may increase the quantity of chocolate or coffee powder but never adjust the sugar as more sugar will not allow the ice cream to form.


(To conclude)

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