Ice cream sandwiches

Ice cream sandwiches | Fun dessert to make with kids

Not all recipes are born from inspiration. Not all of them are from grandma’s handbook. None in my family had the forethought to document any of the grandmas’ recipes. They were all too busy stuffing their faces with food and gossiping about the Athai in Chidambaram and the Mama in Vellore. These ice cream sandwiches were born out of spending too much time on Amazon.com trying to figure out the best stuff in the US that is not available on Amazon.in and that’ll fit into the 35 kg baggage allowance. This is a legitimate thing. Everyone does it. I hope. “I am making the best use of the opportunity”, I tell Jagan. I’ve saved all the import duty that I’d be spending if I bought the same stuff on Amazon.in. Jagan: “What if you didn’t buy these things at all? How much would you save then?” Jayanthi: “That’s hypothetical.” I am shopping in the US without being in the US. Without the visa interview, 18-hour flights, toilet paper, decoction coffee and suddenly being polite and well-mannered and traffic law-abiding. That’s something. Jagan is my Kuruvi. If you don’t know what Kuruvi means you can watch Vijay’s “Kuruvi” movie. Kuruvis are the wonderful people who go on these long flights and drink decoction coffee so that they can carry stuff back home without import duty – Smugglers. Jagan isn’t a full time kuruvi. He does that only for me and unwillingly. For others he may do more willingly. His actual job is much less flashy – he does panchayat in the US, I mean project management. Before I go off on a tangent let me tell you about these ice cream sandwiches. I found these ice cream sandwich molds on Amazon a few years back and I couldn’t resist. Note that I had not tasted ice cream sandwiches before. But I had to buy them because they were too cute. My kuruvi brought them for me. I admired them and then safely put them away in my cupboard. I possessed them now and it was ok. I could get on with other things. So they sat in my cupboard for a few years. This year, I happened to catch sight of these ice cream sandwich molds when I opened that cupboard. I showed them to Hasini and Yuvi. That’s all the accountability that I ever needed. They made sure to follow...

Falooda

Falooda is my husband’s favourite dessert order at any restaurant and we’ve tasted quite a lot of versions of Falooda – some really interesting ones. One version had tutti-frutti, another had different colours of vermicelli, and yet another one had javvarisi (sago) which I think was their substitute for Basil seeds (sabja seeds) that are traditionally used in Faloodas. I searched high and low and couldn’t find these basil seeds anywhere. If anyone knows where I can find these in Chennai do let me know. My Falooda is also a Basil seed-less Falooda and is most similar to the Falooda served in Fruit shop. It’s a wonderfully fulfilling dessert to round off a meal where you’ve had a little bit of everything and you’re pleasantly satiated. Falooda is one of those extremely impressive but deceptively simple desserts to pull off provided you have all the components prepared before-hand and chilled. Falooda makes a wonderful occasional treat for kids. My kids insist on eating desserts themselves and they look like greedy little kittens that have fallen face first into ice-cream buckets. My son (not yet 2 years old) gets his ice cream on his nose and up till his eyebrows – I don’t know how. I invariably wouldn’t be able to find my camera at those instances and I always miss taking those Pinteresty pictures. Preparation time: 15 minsCooking time: 10 minsMakes: 6 servings Ingredients Ice Cream – 750 ml any flavour (I used Kwality Walls Pineapple flavour tub)Jelly – 1 packVermicelli – 100 gmCut Fruits – 2 cups (I used 2 mangoes)Rooh Afza rose syrup – 6 tbspMilk – 2 cupsSugar – 7 tbsp Method 1.      Cook vermicelli in milk till soft but not mushy. Add sugar when the vermicelli is cooked. Mix  well. Use just enough milk to immerse the vermicelli. If you have those long vermicelli strands, break them up before you boil them in milk. Make sure the cooked vermicelli is a thick mixture and not too runny. Refrigerate. 2.      Make any flavoured jelly as per pack instructions, which is usually to pour boiling water into a bowl containing the jelly powders. Stir well. Set aside to set for 30-45 minutes and then refrigerate. 3.      Cut fruits into tiny cubes. I used ripe mangoes. You can use any combination of fruits – apples, bananas etc. Refrigerate till serving time. 4.      Before serving, cut up the jelly into...