(Compiled & Tested By Akbar Khan)

BADAM KA HALWA

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Color
1 cup Ghee
1 cup Milk

How to make Badam halwa:

• Leave the almonds in hot water for 1 hour.

• Remove the outer skin and grind to a paste with the milk.

• Make sugar syrup and boil till it reaches a one string consistency.

• Add the Badam paste and cook till it thickens.

• Add the Kesar color.

• Add ghee little by little stirring continuously on low heat.

BADAM KHEER
Ingredients:

1/2 cup Almond (Badam)

2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

How to make Badam kheer:

• Boil half a liter of water in a sauce pan. Add the almonds when the water is boiling and cook for 2 minutes.

Remove from the flame and drain.

• Remove the skin of the almonds and grind to a fine paste.

• Boil the milk in a thick bottomed pan. When the milk begins to boil, add the almond paste and the sugar and cook

for 5 minutes over a low flame stirring continuously.

• Remove from the flame. Add the dissolved saffron and the crushed cardamoms.

• Allow to cool and serve chilled.

BADAM PHIRNI RECIPE (Almond Pudding)

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

How to make Badam phirni:

• Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

• In a non-stick saucepan bring milk. Over a moderately low heat add rice, sugar and cardamom and stir constantly

till milk turns thick.

• Remove from heat and add almonds.

• Put in serving bowl and chill.

• Garnish the Badam phirni with silver or gold foil paper (varak) and serve.

BASUNDI

Ingredients:

2 liters Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charoli nuts

How to make Basundi:

• Boil the milk in a Kadhai.

• Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a liter.

Remove from the flame and keep aside.

• D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.

• Return to a medium flame.

 • Add the sugar and cook for another 10 minutes. Stir the mixture occasionally. Remove from the fire.

• Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.

• Serve hot or cold.

BESAN BARFI RECIPE

Ingredients:

200 Gms Bengal Gram

200 Gms Sugar (powder)
10 gms Ghee
10 gms Kismis
1/2 tsp Cardamom powder

Preparation of Besan Barfi :

• Heat the ghee and cook the Besan on medium flame till the raw smell disappears.

• Make sure the color of the Besan does not change. Add the sugar and turn.

• Remove from fire. Mix in the Kismis and cardamom powder.

• Spread out on an inverted greased plate. When firm cut into squares. Besan ki Barfi is ready to be eaten.

BESAN LADOO RECIPE

Ingredients of besan laddoo :
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

• In a Kadhai mix gram flour and ghee over a low heat.

• Keep constantly stirring to avoid lumps.

• When it releases an appetizing smell, it is ready.

• Remove from the heat and allow it to cool.

• Add sugar and nuts to the gram flour and mix thoroughly.

• Now form ping-pong size balls of the mixture.

• Besan Laddoo’s are ready to be served.

BOONDI LADOO RECIPE

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

• Mix the flour, rice flour, baking powder and color.

• 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 Kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into

balls. Boondi Laddoo’s are ready to be served

• If the mixture cools balls cannot be made as the sugar crystallizes.

CHANNAR PAYESH RECIPE

Ingredients:

1/2 liter Milk

1 tin Condensed milk
2 tablespoons Sugar
1 cup Water
2 tablespoons Nuts
2 tablespoons Raisins

How to make channar payesh:

• Make thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it,

blending it thoroughly.
 • Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes.

• Cool till just warm. Add the milk mixture into the chenna, a spoon at a time. Mix vigorously to form a homogenous

mixture till all the milk is used up. Pour into a bowl.

• Mix in the nuts and raisins. Serve the channar payesh chilled.

Serves: 4-5
Time: 20-25 mins

CHANNA DAL PAYASAM

Ingredients:

1/2 cup Split Bengal Gram (Channa Dal)

1 cup grated Coconut (Khopra/Narial)
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp chopped Coconut (Khopra/Narial)
5 Cashew nut (Kaju)

How to make Channa Dal Payasam:

• Wash and soak the gram.

• Melt a part of the ghee in a pan, add the coconut pieces and fry till golden brown over a medium flame drain,

remove and keep aside.

• In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.

• Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass

the mixture through a strainer.

• Boil the gram in a sauteuse with just sufficient water to cook the gram.

• When the gram is cooked add the Jaggery and the coconut milk.
 • Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not

become very thick, it should be of pouring consistency).

• Add the remaining ghee and the cardamoms. Mix thoroughly.

• Serve garnished with the fried coconut pieces and the cashew nuts.

COCONUT BARFI RECIPE (Narial Ki Barfi)

Ingredients:

225 gms Khoya

225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut Barfi:

• Mix Khoya and coconut and fry them lightly with ghee on a low heat.

• Add cardamom and mix well.

• Prepare one-string syrup by dissolving sugar in the water.

• Now stir the coconut mixture into the syrup.

• Grease the plate and spread the grated nuts on it.

• Spread the prepared evenly over the plate and allow it to cool.

• Now with the knife, cut it into desired shapes.

• Turn them over so that nuts covered part appears on the top.

• Narial ki Barfi is ready to be served.

CRULLERS
Ingredients:

4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tblsp Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying

How to make crullers:

• Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets

dissolved or partly dissolved in the butter.)

• Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.

• Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.

• Add the cinnamon and the nutmeg.

• Make dough using a little water.

• Knead until smooth and soft and the dough is free from stickiness.

• Allow the dough to stand for 20 minutes.

• Divide the dough into even sized balls.""""""I know that many of u might be amateurs at cooking, but don’t worry if you can’t make

balls make whatever shape u can manage-- the final product is going to be the same.

• Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.

• Make a hole in the centre of each round so that it resembles like doughnuts.

• Deep fry in a Kadhai till golden brown in color drain.

• Sprinkle the powdered sugar on top.

 DOODH PAK RECIPE

Ingredients:

Ingredients
1/2 cup Almonds
1 liter Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins

Preparation:

• Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of

warm milk and keep aside.

• Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes,

stirring regularly.

• Add the saffron, sugar, Pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.

• Serve Doodh Pak hot or chilled.

FRUIT KHEER RECIPE (Fruit Pudding)

Ingredients:

2 large Bananas (peeled and thinly sliced)

2 large Oranges (peeled into segments with pipe removed)
1/2 tsp saffron strands
2 tsp sugar
1/2 tsp freshly ground black pepper
1/2 tsp red chili powder
1 tsp salt
2(140 ml) cartons curd (plain yogurt)
How to make fruit pudding:

• Mix the sugar, pepper, chili powder, salt and curd together.

• Add the bananas and Oranges and mix together for 2 minutes.

• Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving.

GAJAR KA HALWA RECIPE

Ingredients for carrot halva:

1 kg Carrots
1 liter Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa:

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has

dissolved and all the milk has been absorbed.

• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

• Remove the Gajar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve

cold, hot or at room temperature.

GULAB JAMUN RECIPE

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

 • Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make medium-

hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms

into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan,

one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to

keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab

Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly

agitated to ensure even browning on all sides.

• If the temperature of the oil is too high then the Gulab jamuns will tend to break. So adjust the temperature to

ensure that the Gulab jamuns do not break or cook too quickly.

• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside

and even browning.

Sugar Syrup

• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1

cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then

heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the

sugar.

• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried Gulab jamuns directly into the warm

syrup. Leave Gulab jamuns balls in sugar syrup overnight for best results. They can be served warm or at room

temperature.

RECIPE FOR JALEBI

Ingredients:

2 cups All purpose flour (Maida)

11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make Jalebi:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic

bowl). Mix well with a whisk.

• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.

• Set aside for about 2 hours to ferment.

• Whisk thoroughly before use.

• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and

cardamom powder.

• Heat oil in a Kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the Kadhai to form coils.

Make a few at a time.

• Deep fry them until they are golden and crisp all over but not brown.

• Remove from the Kadhai and drain on kitchen paper and immerse in the syrup.

• Leave for at least 4-5 minutes so that they soak the syrup.

• Take the Jalebi out of syrup and serve hot.

KARANJI (Gujiya) RECIPE

Ingredients:

1 cup Wheat flour

3 tbsp Ghee
1 pinch Salt
1/2 liter Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds

How to make Gujiya:

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm

dough. Cover with wet cloth and set aside.

• For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom

powder, and poppy seeds (optional) till the milk evaporates.

• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre

and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can

seal the edges by applying a little milk and pressing down hard.

• After all the Karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper

towels and allow to cool.

• The Karanji can last for 7-8 days if stored in an air tight container.

KESAR KAJU BURFI RECIPE

Ingredients:

500 gms Kaju(cashew nuts)

300 gms sugar
1/2 tsp Kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak

How to make Kesar Barfi:

 • Soak the cashew nuts in water for 3 hours. Drain the water and ground the cashew nuts finely.

• In a pan mix sugar and cashew nuts and roast on low heat, stirring constantly.

• Mix saffron and orange color in it. Roast till done.

• On the rolling board place a butter paper and pour the mixture on it.

• Now place another butter paper, sandwhiching the mixture between the two papers.

• Roll it with rolling pin.

• Remove the butter paper from top and place silver warak, and cut the Kesar Barfi pieces.

RICE KHEER RECIPE (Rice Pudding)

Ingredients:

1/4th cup long grain rice (washed and drained)

4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are

starting to break up.

• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

• Add the sugar and stir until completely dissolved.

• Remove the rice kheer from heat and serve either warm or chilled.

PISTA KULFI RECIPE

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti Elaichi)
1tbsp. skinned Pista (pistachios), thinly sliced
1tbsp. skinned Badam (almonds), finely ground (optional)

Preparation of Kulfi recipe:

• Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.

• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups.

(This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.

• Now add the sugar, nuts and cardamom seeds, stir well, allow cooling.

• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze

until set, about 6 hours.

• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the Pista Kulfi. Slip

each Kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

LAPSSI RECIPE (Sweet Broken Wheat)

Ingredients:

1 cup broken wheat

21/2 cups Hot water
2 Almonds
3/4 cup Sugar
15 nos. Raisins
1 tbsp Cardamom powder
3/4 cup Ghee

How to make Lapssi:

• Soak the raisins in 1/2 cup water and keep aside.

• Heat ghee in a heavy bottomed pan, add the broken wheat. Sauté on a high flame till it turns pinkish brown. Add

hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the

wheat is not tender enough.

• Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or Tava below the

pan and cook on a low flame for 8-10 minutes. The Lapssi is ready when the ghee starts oozing out from the sides

of the pan.

• Serve the Lapssi hot garnished with blanched almonds and pistachios.

MAKHANA KHEER RECIPE

Ingredients:

100gms soft white Makhanas

1 tsp ghee
5 cups milk
4 tbsp sugar or as desired
1 tbsp shredded almonds
1 tbsp grated pistachios
1 tsp green cardamom seeds (crushed)

How to make Sabudana kheer:

• Cut Makhanas into halves and put it in a saucepan along with ghee.
 • Fry over a low heat for about 5 minutes.

• Add milk and sugar and stir well.

• Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.

• During this period stir from time to time so that milk does not sticks to the bottom of pan.

• Now add almonds and pistachios and leave for further 10 minutes

• Sprinkle crushed cardamom.

• Serve the Makhana kheer hot or cold, as desired.

MALPUA RECIPE

Ingredients:

1 liter Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

How to make Malpua:

• Boil the milk till it reduces to 1/2 its quantity.

• Roast the Suji till light brown. Add to the milk along with Maida. There should be no lumps.

• It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.

• Pour in circular movements into the ghee to form a small pan cake. Turnover. Take care that it does not become

crisp and hard.

• Make a sugar syrup of 1 thread consistency. Dip the Malpua in the syrup and lay out on a plate.

MYSORE PAK RECIPE

Ingredients:

1 cup Bengal Gram

2 cups Sugar
1 cup Ghee
1/2 cup Water

Preparation:

• Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.

• Slowly add the flour stirring continuously so that no lumps are formed.

• When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.

• Cook till the mixture becomes frothy and the ghee separates.

• Spread out on a greased plate. When firm cut the Mysore pak into squares.

KHOYA PEDA RECIPE

Ingredients:

1/2 kg Soft white khoya

2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios

How to make peda:

• Grate Khoya with a steel (not iron) grater. Add powdered sugar and mix well.
 • Put mixture in a large heavy or nonstick pan.

• Heat first on high for few minutes.

• The on slow till done.

• Make sure to stir continuously, while on heat.

• When mixture thick and gooey, add cardamom.

• Mix well, and take off fire.

• Allow to cool, gently turning occasionally.

• Use cookie moulds, or shape Pedas with palms into patty rounds.

• Mix pistachios and cardamom seeds and press a bit on top of each.

• If using moulds, first sprinkle some at bottom.

• Take some mixture and press into mould.

• When set well, invert and carefully, unmold. The Pedas are ready to be served.

POORAN POLI RECIPE

Ingredients:

1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbsp Oil
Oil / Ghee for frying
Inner Filling
1 1/2 cup Jaggery
1 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Preparation:

• Blend the ghee and masala with the Maida. Using water make a soft smooth dough.

• Leave under a wet cloth for 40-50 minutes. Knead again.

• Put in the 6 tblsp oil and knead till completely absorbed. Cover and leave aside for 4 hours.
 • Put the dal in the cooker till one whistle. Drain the water.

• Grind to a paste and with the Jaggery and cardamom powder. The filling should not be watery.

• Make small balls of the filling. Divide the dough into small balls and flatten them.

• Place one ball of filling on the dough and cover and seal up the filling.

• Carefully roll out the dough into thick Puris making sure the filling does not come out.

• Fry on a tawa pouring ghee around it. Cook on both sides. Pooran Poli is ready to be served.

RABRI RECIPE

Ingredients:

10 cups milk
4 tblsp Sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Preparation:

• Bring the milk to boil in a deep heavy pan.

• Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to

one quarter.

• Remove from the heat and add the kewra essence.

• Sprinkle with the cardamom and pistachio powders and serve hot or cold with Faluda.

RAS MALAI RECIPE

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of Ras Malai:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.

• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.

• Remove from oven, cool at room temperature and cut into 2" squares.

• Place them in a dessert bowl.

• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.

• Decorate the Rasmalai with pistachios, chill for 2-3 hours and then serve.

SABUDANA KHEER RECIPE

Ingredients:

1 liter Milk
1 cup Sugar
1 cup Water
1 cup Sago
1 tbsp Cashew nut
1 tbsp Raisins

Preparation of sago pudding:

• Wash and drain sago and add to milk.

• Boil till milk thickens.

• Dissolve the sugar in water and add to the milk.

• Cook on medium heat stirring continuously, till thick.

• Add the cashew nuts and raisins.

• Serve the cool Sabudana kheer.

PISTA SANDESH RECIPE

Ingredients:

225 gms Paneer

150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)

How to make Sandesh:

• Combine the sugar and paneer and mix well.

• Place the mixture over the heat and stir constantly to avoid lumps.

• When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.

• Place the cardamom and pistachios in two separate plates.

• Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.

• Dip each piece into both plates in turn so that the front of the Sandesh is coated with crumbs.
 • Serve cold Sandesh.

VERMICELLI PUDDING (SEVIYA KHEER)

Ingredients:

2 cups Badam
1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/3 cup almonds (sliced)
1/4 cup unsalted blanched pistachio, silvered
1/2 tbsp rose water
Silver or gold paper (varak)

Preparation of Seviya:

• Heat the ghee in a heavy bottomed non-stick pan over medium heat and add Seviya and fry till golden brown,

stirring constantly.

• Pour the milk, sugar, almond’s, pistachio and stirring constantly bring to boil.

• Cook for about 20 minutes or until the milk is slightly thickened.

• Cool to room temperature, add rose water and chill thoroughly.

• Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

SHAHI TUKRA RECIPE (Bread Pudding)

Ingredients:

8 Bread Slices (cut the edges out and cut diagonally)

4 tbsp Ghee
1 liter Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

Preparation:

• Heat the milk and sugar stirring continuously.

• Put 1 tsp ghee to prevent the milk from flowing over.

• Reduce the milk to 1/2 qty. cool the milk.

• Add the Kismis and cardamom powder.

• Fry the bread slices in ghee till golden.

• Dip in milk for 2 minutes.

• Remove and put in the milk concentrate prepared previously. Serve cool.

SHRIKHAND RECIPE (Sweet Golden Yogurt)

Ingredients:

1 (18 ounce) container plain yogurt

1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios

How to Make Shrikhand:

• Mix all ingredients except pistachios.

• Cover and refrigerate at least 2 hours.

• Stir; spoon into dessert dishes.

• Sprinkle Shrikhand with pistachios.