Step 1
In a pan, add ghee, sweet potatoes and MILKMAID. Allow it to cook and roast well.

Step 2
Sprinkle desiccated coconut and cardamom powder and stir well (take a little mixture and roll between thumb and fingers; if it’s not sticky, it’s done!)

Step 3
Remove from heat. Serve to a greased flat dish and sprinkle the chopped almonds. Cool and cut into the desired shape.

Step 1
Add MILKMAID, the milk mix, coconut milk, vanilla and ice cubes to a blender container.

Step 2
Blend on high speed until smooth and creamy

Step 3
Serve in glasses.

Step 1
In a bowl combine biscuits, cocoa powder and butter, mix well. Press evenly into the base of a cake pan that has been lined with baking paper. Refrigerate.

Step 2
Meanwhile, combine cherries, MILKMAID and coconut; spread evenly over the biscuit layer. Refrigerate until firm.

Step 3
Combine melted dark cooking chocolate and oil. Pour the mixture over the slice.

Step 4
Refrigerate until set and cut into slices.