Sift both the flours into a bowl and rub the butter with your fingertips. Add the first part of sugar, egg and vanilla essence and mix into a soft dough.
Knead the dough gently on a lightly floured surface until smooth.
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two baking trays.
Roll out the dough thinly on a lightly floured surface and cut into rounds with a two-and-a-half inch cutter. Re-roll the trimmings and cut into more rounds. You should get around thirty rounds.
Place fifteen rounds on a baking tray. With a small three-fourth inch heart-shaped cookie cutter cut out the centers of the remaining rounds. Place the cut-out rounds on the second baking tray. Bake in the preheated oven for about twelve minutes or until pale golden. Remove from the oven and transfer the cookies to wire racks to cool completely.
For the filling, beat together the second part of sugar, cream and strawberries until smooth and creamy. Spread the mixture evenly on the whole cookies. Now, place small mango slices on it.
Spoon a little jam over the cream- mango mix, place the cut-out cookies on top, pressing gently so that the jam fills the heart-shaped space.
The cookies are ready to relish!
To make peanut butter masala, heat the butter in a frying pan; add the peanuts and sauté till golden brown.
Add the salt and sugar and cook for a minute.
Remove from heat and grind to make a coarse mixture.
Spread the peanut butter masala on a slice of bread.
Top with shredded lettuce and cover with another slice of bread.
Spread Kissan Mixed Fruit Jam on top and cover it with the last slice.
Cut the triple-layered sandwich into 2 triangles and serve with French fries.
Cut each sweet bun horizontally in half. Apply butter on both cut sides and toast on a griddle (tawa), or in a hot oven till crisp.
In a bowl, mix together grated coconut, tutti-frutti, Kissan Pineapple Jam and cinnamon powder.
Spread 1-2 teaspoons of coconut filling on the bottom half of each bun and cover with the top half.
Place in a hot oven and toast for 2 minutes.
Cut the sponge cake into halves. Place one layer in a glass casserole.
Drizzle two tablespoons of the syrup on it and add half cup whipped cream along with three-fourth cup of chopped mixed fruits on top. Spread a layer of Jam. Place the other half of the sponge cake on top and repeat the procedure on top.
Sprinkle chopped chocolate on top and refrigerate for one hour.
Serve chilled