Ingredients:

Instructions:

Balaleet

Ingredients -

Instructions :

• 5 Square Puff pastry sheets (will give 15-20 nos) 
• 5 Kiri Cream Cheese Cubes
• 1/2 ground pistachios
• 1/2 cup broken thin vermicelli 
• 1/2 +1/4 cup Condensed milk
• 3 tbsp butter/ghee

1. To make the filling, in a strong bottom pan, add in 2 tbsp butter and add in your broken vermicelli and Sautee it well in butter. 
2. Next add in your ground pistachio. 
   
   
   
3. Now switch off your flame and add in your Condensed milk and reserve the rest for pouring when serving. 
4. Combine well and set aside. 
5. Roll out a thawed square Puff sheet and scoop and place your filling in the Puff sheet and place your sliced Kiri cheese cubes horizontally and carefully wrap the filling. 
6. Now using a sharp large knife cut the wrap vertically 3-4 cuts and bake them in a preheated oven at 220°C on a baking tray that has been lined with baking paper. 
   
   
   
7. Now using a pastry brush, brush the outsides of the tiny puffs and allow to bake until golden for around 20 minutes. 
8. Once the golden puffs are removed from the oven, drizzle in the sweetened Condensed milk and enjoy warm! 😍 

• 5 tbsp rose syrup
• 1 cup chilled milk
• 1 cup cold milk
• 4 - 5 tbsp sugar
• 2 tbsp basil seeds (soaked in 2 tbsp water for 10-15 minutes)
• 3- 4 tbsp cooked falooda sev or vermicelli
• 6 tbsp cherry or strawberry jelly (prepared according to package instructions)
• 4 scoops vanilla or pista ice cream
• 6 tbsp chopped apple and banana
• 2 tbsp dried fig and almonds chopped
• 1 tbsp pome aril seeds
• 1 tbsp slivered pistachio, for garnish
• 1 strawberry, for garnish

1. In a tall glass, add you bloomed basil seeds.
2. Next, add your falooda sev or vermicelli and pour 1 tbsp rose syrup around the edges of the glass.
3. Now in a blender, pour 1 cup cold milk, add 2 tbsp rose syrup and sugar. Blend well and add the chilled ice milk to the blender and pulse for a second or two.
4. Add 3 tbsp jelly to the glass and pour in your prepared rose milk.
5. Next add a scoop of vanilla ice cream and add your fresh cut fruits.
6. Next add your dry fruits and almond and some pome aril seeds (anar seeds).
7. Scoop in a couple of tbsp of jelly and finally finish off with a scoop of ice cream. Garnished with slivered pistachio and pome aril seeds.

• Use Pistachio Ice cream for added nuts effect, I only had vanilla ice cream so used it.
• My mom suggests to add sago seeds instead of Chia seeds or along with it. 

• 10-12 prawns cleaned and deveined
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp ginger garlic paste
• Salt, as required 
• Curry leaves
• Coconut oil 

• 1 1/4 Cup of Vermicelli
• 1 1/2 cup water
• 1 medium-sized onion, chopped
• Curry leaves
• 1/2 tbsp ginger garlic paste
• 2 green chilies, slit
• 1/2 tomato, chopped
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp garam masala powder
• 1 Maggi chicken cube/ 1/2 glass chicken stock
• 1/2 tsp lemon juice

1. Fry or cook the prawns that have been marinated in the spices under for the prawns in the ingredients list.
2. Dry roast the vermicelli
3. In a deep medium-sized pan, sautee chopped onions, curry leaves, slit green chillies, ginger-garlic paste and allow the raw smell to disappear.
4. Next, add the chopped tomatoes and give a mix and close the lid and allow to cook for a minute.
5. Next add the spices -  turmeric, chilli powder, garam masala powder, and saute for 30 seconds on the lowest flame.
6. Add fresh chicken stock water and/ prawns stock water and add the pre-roasted vermicelli and add water which includes the stock water that has been added already.
7. Now add the cooked/ fried prawns and give it a mix and allow to cook on sim for 15-20 minutes.
8. Finally, add the lemon juice and you are done!

• If you like the vermicelli texture to be soggy kind add more water while cooking the vermicelli.
• Fry or cook the prawns for no more than 5- 6 minutes.
• You may try the same with chicken too.