Rabri

Serves 4

• Milk 4 cups
• Sugar 2 tablespoons
• Rose water 1 teaspoon
• Saffron (Kesar) a few strands
• Green cardamom powder 1 teaspoon
• Almonds a few
• Pistachios a few

Blanch the almonds and pistachios, peel and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan.

Malpua

Serves 4

• Milk 1 1/2 litres
• Mawa (khoya),grated 50 grams
• Refined flour (maida) 3 tablespoons
• Green cardamom powder 1/2 teaspoon
• Ghee for shallow frying

For sugar syrup 

• Sugar 2 cups
• Saffron (kesar) a few strands

For garnishing

• Pistachios,chopped 15 - 20

1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. 
2. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. 
3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. 
4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. 
5. Mix well and make a batter of pouring consistency using a little milk if required. 
6. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. 
7. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. 
8. Turn it over when it starts to colour slightly. 
9. When both sides are done, drain and immerse in the sugar syrup. 

Garnish with pistachios and serve hot.

Gajar ka Halwa

Serves 4

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.