Rainbow Jello Dessert, Sagodanay Ki Kheer And Refreshing Margarita by Rida Aftab

Ingredients For Sagodanay Ki Kheer:

• Milk 1 liter
• Cardamoms 4
• Boiled rice 1 cup
• Boiled sagodanay  1 cup
• Ready red jelly  1 packet
• Cream  1 packet
• Almonds, pistachio, cashew nuts 100 gm
  
• Sugar  250 gm
  
• Khoya  250 gm
  
• Kewra   1 tbsp
  
• Silver leaf  for garnish

Method:

1. Cook the milk on stove.
2. Now add boiled sagodana, boiled rice cook them and make it thick.
3. Then cook it well.
4. When it becomes thick then add cardamom, kewra turn off the stove.
5. After that add cream mix it well.
6. In the end dish out it and add almonds, pistachio, and ready red jelly serve it well.
   

Ingredients For Rainbow Jello Dessert:

• Strawberry jelly 1 packet
  
• Banana jelly  1 packet
  
• Orange jelly  1 packets
  
• Biscuits  2 packets
  
• Condensed milk  1 tin
  
• Pineapple  1 tin
• Cream 1/2 liter
  
• Water  1/2 cup
  
• Gelatin powder  1 tbsp

Method:

1. Put strawberry jelly, with water cook it.
2. Now add banana jelly, orange jelly, pour 2 cups water and freeze it.
3. Now pour water, add gelatin powder.
4. Then add condensed milk, cream, gelatin powder beat it well.
5. After that add jelly and spread it in a tray and mix it.
6. Now add the chopped biscuits.
7. Then add cream mixture.
8. After that make jelly layer.
9. During this add remaining pineapple and jelly for garnishing then cool it.
   

Ingredients For Refreshing Margarita:

• Simple syrup  2 ounce
  
• Lime juice  1 ounce
  
• Lemon juice 1 ounce
  
• Orange juice  1 ounce
  
• Ice  as required
  
• Lime wedge  for garnish

Method:

1. Combines the ingredients in a cocktail shaker filled with rice and shake vigorously.
2. Pour into a glass.
3. Note: If serving frozen, combine the ingredients in a blender with 3/4 cup ice and blend until smooth.
4. Pour into a glass.
5. Garnish with a lime wedge.