½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

Method:

*  Soak pistachios in the water for at least 3 hours.

*  Rinse the rice under water and place into the pan.

*  Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

*  Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

*  Decorate with whole pistachios. Serve hot or cold.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

Sooji Halva Recipe:
INGREDIENTS:

1 cup of semolina (Sooji)

10 cardamoms

1 cup sugar

2 cups water

5½ oz/150 g butter

pinch of salt

cashew nuts, raisins, almonds  to decorate

Method:

*  Melt the butter in the pan.
*  Add the semolina and roast on a very low heat until it turns light brown and it gives a nice aroma.
*  Add water and let it absorb.
*  Add sugar, pinch of salt and stir gently for 5-7 minutes.
*  Finally, add nuts and take off the heat.
*  Pour in serving dishes. Decorate and serve immediately.

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Method:

* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.

RASMALAI RECIPE:

2 lbs/1kg ricotta cheese or freshly made Paneer
1½ cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp pomegranate
pomegranate fruits for garnish
color sugar

Method:

*  Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
*  Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
*  Remove from oven, and let it cool. When cool, shape into small flat balls.
*  Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
*  Add the remaining ½ cup of sugar, saffron, pomegrante (and any other flavoring you may want) to the half and half.
*  Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
*  Finally transfer balls into serving dishes.
*  Garnish with pomegranate fruits and color sugars.

2 cups gram flour (besan)
1½ cup sugar (grinded)
1 cup ghee

1 hand full of raisins

Method:

* In a kadhai mix gram flour and ghee over a low heat.
* Stir constantly to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and let it cool.
* Add sugar and raisins to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Besan Ladoo are ready to be served.

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.

MANGO VANILLA BARFI:

4 cups full fat milk

¾ cup sugar

a pinch alum powder

4 tbsp mango juice

¾ cup paneer

3 tbsp sugar

½ tsp vanilla essence

for decoration:

chopped almonds and pistachios

Method:

* Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame.
* When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame.
*  Add the alum powder and continue boiling and stirring until the mixture becomes thick.
* Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min.
* Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate.
* Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence.
* Spread this mixture over the mango mixture.
* Sprinkle chopped nuts on top. Store in refrigerator.
* Cut into pieces and serve.

COCONUT BURFI:

300 g grated coconut

100 g  full cream milk powder

½ cup milk

few drops red color

Method:

* Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
* Once heated cook on slow flame till the mixture leaves the sides of the pan.
* Divide the mixture into two equal portions.
* Spread one portion evenly on a greased plate.
* To the other portion add the red color and mix well.
* Spread it over the white layer and allow it to cool.
* Cut into squares and serve.

PANEER AND COCONUT BALLS:

½ kg paneer

8 tbsp powdered sugar

2-3 tsp rose water

a few drops rose essence

For the coconut mixture

2 cups dried coconut

1½ cups granulated sugar

2 pinches saffron

a little milk

For decoration

4 -5 blanched and chopped pistachios, silver foil

Method:

*  For paneer balls
*  Mix all the ingredients very well and make a dough.
*  Divide the dough into 2 portions and shape into small round balls.
*  For the coconut mixture
*  Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
*  Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves.
*  Add the saffron mixture to the coconut mixture. Mix well.
*  How to proceed
*  Make a covering of the coconut mixture over each paneer ball using hand pressure.
*  Arrange the balls in a plate and cover with silver foil. Chill.
*  Cut each ball into 2 parts. Decorate with pistachios.
*  Serve cold.