• A cup of All purpose Flour
  • 1 tablespoon powder Sugar
  • 2 tablespoon melted butter
  • Vanilla Ice-cream
  • Oil for frying


Sieve flour, sugar together in a bowl, add melted butter and knead into soft dough.

Wrap the dough in a silver- foil and keep in a cool dry place to rest for at least ½ an hour. Divide the dough into small equal size balls.

Roll each ball into round flat sheets till they are visibly transparent; approx 4 “each.Keep a tray sprinkled with some loose flour ready

Place a scoop of Vanilla ice-cream in the centre of the sheet one at a time.

Seal the edges quickly folding towards the centre (like the way we do for dumplings), place it in tray and immediately into the freezer covering up with a cling film.

Repeat the process with other sheets and keep adding them to the tray in the freezer.

We need to be really quick all this while only to avoid the ice-cream from melting & oozing out of the cover.

Let it freeze for good 2-3 hrs or more (it can be kept in the freezer and enjoyed for at least a week).

Just when you are ready to have the dessert, heat your favorite frying oil in a deep frying pan.

Take the frozen ice cream out & immediately into the hot oil. Fry for just about 15 seconds and strain onto the serving bowl. Dress up with Caramelized Mangoes and serve immediately.

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