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.

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BESAN LADDOO:
INGREDIENTS:

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.

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Kesar Paneer Recipe:

INGREDIENTS
250 gms home-made paneer
1 tsp roasted semolina
2-3 tbsp castor sugar
1/4 tsp crushed cardamom seeds
1 tbsp almond powder
1 tbsp sliced pistachio nuts
1 tbsp raisins
1 tbsp cream/ milk

Topping
2 tbsp cream
1 tsp soaked saffron strands
2 tbsp dried fruit
1 paan leaf
1 inch stick cinnamon
1 piece of coal
1 tbsp ghee

METHOD
1. Beat paneer until smooth.

2. Add semolina, sugar, spice and almond powder.

3. Cook on a slow flame for five minutes.

4. Stir in the pistachio nuts.

5. Bind with cream and place in a heatproof bowl.

6. For the topping, spoon on the cream. Sprinkle with saffron and dried fruit.

7. Press on the paan leaf and place the cinnamon stick on top with the hot coal.

8. Pour on hot ghee and seal for five minutes.

9. Remove the foil and serve.

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