How to make the sugar paste:

In a bowl mix the butter and sugar together. Then, add the egg white followed by the vanilla essence. Fold in the flour very gently.

Mix everything together lightly until you get a crumbly texture.

Refrigerate for at least 30 minutes or deep freeze for at least 15 minutes.

Step 1

In a saucepan mix the MILKMAID and milk together and add the custard powder.

Step 2

Cook, stirring constantly until the mixture is thickened and bubbly.

Step 3

Finally, add the colouring, lemon juice, rind of lemon and dry fruits, mix well.

Step 4

Fill the sugar pie shell with the filling and serve.

Step 1

Mix the custard powder in a little bit of milk and add to the rest of the milk. Bring to a boil and to a pouring consistency.

Step 2

Soak the gelatine in 2 tbsp. of warm water. Add this to the custard while it is still warm and mix well. Beat MILKMAID and whipping cream separately. Fold in chopped lychees and the cooled custard mixture.

Step 3

Pour into a glass bowl and allow it to set in the fridge. Serve decorated with pomegranate seeds.

Step 1

Sieve flour, icing sugar, baking powder well.

Step 2

Add vanilla and MILKMAID first and pour ghee to the mixture and combine.

Step 3

Make dough in to correct shape and put it on to tray and bake 170 °C for 16 minutes.