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.

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.

INGREDIENTS:

For the pistachio dough

½ kg pistachios

1 cup sugar

1 pinches saffron

½ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil

Preparation time:20 min, Cooking time: 30 minutes
* For the pistachio dough
* Put the pistachios into boiling water for 4-5 minutes.
* Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
* Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.
* Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.
* Add the saffron liquid and the cardamom powder to the pistachio dough.
* Roll out the dough and make small rounds.
* For the almond dough
* Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.
* Drain the almonds, remove the skin and drop into cold water so that they do not discolor.
* Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.
* How to proceed
* Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.
* Place a pistachio roll on an almond square piece and roll up.
* Repeat with the remaining pistachio and almond squares.
* Decorate with silver foil, cut into small pieces and serve it

Pista Burfi Recipe:

INGREDIENTS:
1 cup powdered pista
1/2 cup sugar
1/2 tsp cardamom powder

METHOD
1. Take a pan. Add sugar & 1/2 cup water in it.

2. Boil to make a thick syrup of two strands .

3. Take it off from fire and add pista powder and mix well.

4. Add cardamom powder.

5. Spread it on thali & decorate with chopped almonds.

INGREDIENTS:
1 cup almond powder
1\2 cup sugar
1\2 tsp cardamom powder

METHOD
1. Take a kadai add 1\2 cup sugar & 1\2 cup water & boil it.

2. Make thick syrup of two strand.

3. Take it off from fire and add almond powder and mix well

4. Add cardamom powder.

5. Spread the mixture on the thali and garnish with pista.

6. Keep aside till it cools. Cut into pieces.