3 heaped tsp ghas powder
9 cups water
1 ¼ cups sugar
Green / yellow/ red food colouring
¼ tsp grounf cinnamon
¼ tsp saffron
1 tsp strawberry essence
Using a thickend based saucepan, mix the ghas with a little water to form a paste. Add the remaining water as well as the sugar. Bring to the boil over medium heat, stirring at intervals. Boil for a minute. Remove from heat. Divide the ghas equally into three jugs. Add a few drops of green colouring and the saffron to the second jug. Add a few drops of red colouring and the strawberry essence to the 3rd jug. Divide the Kiwi between six glass or glasses or high bowls. Pour the green ghas over the kiwi and place in the freezer for a few minutes until set. Repeat the procedure using the mango or peaches with the yellow ghas spoon carefully over the green ghas and freeze. Lastly, place the strawberry over the yellow ghas. Spoon the red ghas over the strawberry and allow to refrigerate until set. Decorate with strawberry slices and mint leaves.
9 cups water
1 ¼ cups sugar
Green / yellow/ red food colouring
¼ tsp grounf cinnamon
¼ tsp saffron
1 tsp strawberry essence
Using a thickend based saucepan, mix the ghas with a little water to form a paste. Add the remaining water as well as the sugar. Bring to the boil over medium heat, stirring at intervals. Boil for a minute. Remove from heat. Divide the ghas equally into three jugs. Add a few drops of green colouring and the saffron to the second jug. Add a few drops of red colouring and the strawberry essence to the 3rd jug. Divide the Kiwi between six glass or glasses or high bowls. Pour the green ghas over the kiwi and place in the freezer for a few minutes until set. Repeat the procedure using the mango or peaches with the yellow ghas spoon carefully over the green ghas and freeze. Lastly, place the strawberry over the yellow ghas. Spoon the red ghas over the strawberry and allow to refrigerate until set. Decorate with strawberry slices and mint leaves.
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