Using an ice cream scoop, make balls of watermelon and place them in the freezer on a waxed paper-lined cookie sheet for no more than 1 hour. Remove from freezer and roll in vanilla yogurt and then sweetened coconut, and top with sprinkles or jimmies. Place in an ice cream cone or snow cone cup and enjoy.

• Add the skim milk powder to the prepared milk and mix well.
  
• Heat and cool the milk until lukewarm and add the curds, sugar and cardamom powder.
  
• Add 2 tea spoon of the milk mixture to the saffron, warm and stir till it dissolves well.
  
• Add the dissolved saffron to the milk and put to set in a closed cupboard.
  
• When set, place it in the refrigerator.
  
• Serve cold.

 Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

 Preheat oven to 350°F. Lightly butter 2 (8-inch) round cake pans and dust with flour, knocking out excess.

Sift together flour, baking soda, baking powder, and salt.

Beat together butter and sugar in mixer at high speed until lightened, about 5 minutes. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add buttermilk, mixing until just combined, then add remaining flour mixture, mixing at low speed until smooth. Transfer batter to a large shallow bowl. Clean mixing bowl and beaters.

Beat whites with a pinch of salt in mixer until they just hold stiff peaks, then fold into batter gently but thoroughly.

Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 15 to 20 minutes. (Layers will be about 3/4 to 1 inch high.) Cool in pans on racks 5 minutes. Run a sharp thin knife around edges, then invert onto racks and cool completely.

Make custard for filling:
Whisk together yolks, sugar, cornstarch, salt, and 2 tablespoons milk in a bowl. Bring remaining milk to a boil in a 2-quart heavy saucepan and add to yolk mixture in a slow stream, whisking constantly. Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in butter and vanilla. Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.

Make glaze:
Stir together evaporated milk, sugar, and corn syrup in a small heavy saucepan and simmer, stirring constantly, until caramel-colored and slightly thickened, about 6 minutes (be careful not to burn). Remove from heat and add chopped chocolate, whisking until smooth. Stir together cocoa, hot water, and vanilla in a small bowl, then stir into glaze. Chill, covered, until cool, about 15 minutes.

Assemble cake:
Place 1 cake layer, upside down, on a platter. Whisk custard until smooth and spread 2/3 cup on top. Cut banana into 1/4-inch-thick slices and arrange evenly over custard, then spread remaining custard over banana. Top with remaining cake layer, upside down. Pour chocolate glaze over top (some may drip onto plate).

 Each serving contains about 293 calories and 7 grams fat.

 Put oven rack in middle position and preheat oven to 375°F. Butter a baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

 Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean .

Preheat the oven to 350 degrees. Mix the first six ingredients in order given, adding enough sifted flour to make a medium dough that does not stick to hands. Knead slightly. Pinch off pieces of dough the size of a large walnut and form into flat oval shapes with tapered ends. Bake for 25 minutes. While the cookies are baking, make a syrup by boiling together the sugar, water, and honey. Boil to make a medium syrup, about 5 minutes. When the cookies are cool, dip them quickly into the warm syrup and sprinkle with ground walnuts mixed with cinnamon.

Dissolve the yeast with a little sugar in the warm milk. Wait until it is activated and starts to bubble at the surface, then add 3 tablespoons flour and mix well to make a batter. Cover it with a clean tea towel and keep in a warm place for about 1 hour or until it rises. In the meantime, sift the rest of the flour with the salt in a large bowl, add the melted butter, the 7 eggs, the rest of the sugar, and the grated rinds. Add the risen yeast mixture to it, and knead it in order to amalgamate all the ingredients like a bread dough. It should be rather firm but elastic by now. Cover it again and put in a warm place for about 1.5 hours, until it rises and doubles in size. Butter a large round cake tin, about 26-28 cm, and line the bottom and sides with greaseproof paper, which you should also butter to avoid sticking. When the mixture has doubled its size, knead it again to break it down, keep a piece for decorating the top of the cake, and pour the rest into the cake tin. Insert a coin. Make sure the mixture only comes halfway up the sides, so that it has space to rise. Cover and let it stand in a warm place until it again doubles in size. Brush its surface with the beaten egg yolk and decorate, either by using the reserved dough to write the numbers of the new year in the middle of the cake, or by making a few rosettes, or by simply sprinkling the almonds and sesame all over. You could make a few nominal cuts using scissors. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C, for about 1 hour until the top looks golden. Let it cool and shrink slightly, then unmould and remove the greaseproof paper.

Mix all ingredients well until mixture becomes smooth.
Pour mixture into a baking cake form, preheat oven and bake in 180 – 200 C for an hour.

Soak rice in water/milk for 30 mins. Blend it into a coarse paste. Bring milk to boil. Add soaked rice paste. Cook for 10-15 mins. Keep stirring. Once the rice looks cooked, add custard powder. Keep stirring. Add sugar and keep stirring. Chill the kheer in freezer for an hour or so. Add leechi paste and chill again. Serve chilled with dry fruits.