Bheeda Kolmi, Kopra Paak And Pista Kulfi by Zarnak Sidhwa

Ingredients For Pista Kulfi:

• Milk  4 cups
• Sugar 1/4 cup
• Cardamom powder 1 tsp
• Bread  2 slices
• Corn flour  1 tbsp
• Green color few drops
• Pistachio  10-12

Method:

1. Blend bread slices with 1/2 cup milk and corn flour and set aside.
2. Boil 3 1/2 cups of milk and reduce till half.
3. Add in the bread mixture and let cool till thick.
4. Add in the cardamom powder, green color and pistachios freeze in kulfi mould till set preferably overnight.
   

Ingredients For Bheeda Kolmi:

• Ladyfingers 1/2 kg
  
• Prawns  1/2 kg
  
• Onions chopped 2
  
• Tomatoes chopped 2
  
• Coriander leaves 1 cup
  
• Mint  few springs
  
• Red chili powder 1 tsp
  
• Amchur powder  1 tsp
• Turmeric powder 1/2 tsp
  
• Cumin seeds 1/2 tsp
  
• Sesame seeds 1 tsp
  
• Mustard seeds 1/2 tsp
  
• Oil 2 tbsp
  
• Salt  1 tsp

Method:

1. De-vein and wash prawns well and apply salt and keep.
2. Sprinkle some salt on ladyfingers and deep fry and keep aside.
3. Heat oil, add onions and cook till soft, add in red chili powder, turmeric, cumin powder, mustard seeds and sesame seeds.
4. Cook and add the tomatoes, prawns and coriander and mint and let cook till done.
5. Top the ladyfingers with the prawns and let simmer add the amchur or khatai powder and mix before serving.
   

Ingredients For Khopra Paak:

• Dry coconut grated 1
  
• Sugar  as required
  
• Rose water  1/2 cup
  
• Pink or red color few drops
  
• Oil (to grease)  few drops
  

Method:

1. Grate the dry coconut finely and then measure it.
2. Use the same amount of sugar as the weight of the grated coconut.
3. Cook the rose water, coconut and sugar in a pan and keep stirring so it doesn't stick and then when it forms a soft ball and leaves the sides of the pan, remove in a greased tin or pyrex dish and before it sets mark cuts using a knife.
4. Let cool and then break into pieces and store in an air tight box to prevent further drying out.