Phirni (Almond Pudding)

 Preparation time: 10 minutes
Cooking time:      40 - 55 minutes

Ingredients:

Whole Milk:             500ml

Sugar:                       4tbsp or to taste

Rice:                         3 tbsp

Cardamom Grounded: ½ tbsp

Chopped Pistachios: 1 tbsp
Almonds:                  50gms

Method:

1. Soak the almonds for 4hrs, peel them and grind it.
2. Soak the rice also few 2hrs, and then drain the water and grind it.
3. Pour the milk in a heavy bottomed pan and allow it boil on low flame of big burner.
4. Add the rice and almond paste and allow it to simmer.
5. Keep stirring after every 5mins, so that it does not stick to the bottom.
6. Once it is thick add sugar and powdered cardamom, mix well and keep stirring until it becomes very thick.
7. Turn off the flame.
8. Add Pistachios
9. Put it in the refrigerator.
10. Serve cold.

Coconut Ladoo

Preparation time: 10 minutes
Cooking time:      40 - 55 minutes

Ingredients:

Whole Milk: 1 liter or Sweetened Condensed Milk (Nestle Milkmaid/La Lechera or Amul Mitha Mate)

Grated Coconut:       250gms

Sugar:                       100gms or to taste

Cardamom Grounded: ½ tbsp

Chopped Pistachios: 1 tbsp
Chopped Almonds:   1 tbsp

Method:

1. Pour the milk in a heavy bottomed pan and allow it boil on low flame of big burner.
2. Allow it to simmer until the quantity of milk is reduced to slightly more than half of its original quantity.
3. Add grated coconut and keep stirring, so that it does not stick to the bottom.
4. Once it is almost dry add sugar and powdered cardamom, mix well and keep stirring until it attains consistency.
5. Turn off the flame.
6. Add all the dry fruits, Pistachios, and Almonds.
7. Grease your palms with few drops of oil, and make small round ladoos.
8. Put it in the refrigerator.
9. Serve cold.

Meethi Seviyan (Sweet Vermicelli)

Preparation time: 10 minutes
Cooking time:      30 - 45 minutes

Ingredients:

Whole Milk:                1 liter

Vermicelli:                   ½ Small cup

Ghee/Unsalted Butter: Few Teaspoon
Sugar:                          4 tbsp or to taste
Raisins:                        1 tbsp
Chopped Pistachios:    1 tbsp
Chopped Almonds:     1 tbsp
Powdered Cardamom: 1/8 tsp
Saffron:                      A pinch

Method:

1. Heat the pan on medium flame and melt the ghee/unsalted butter in it.
2. Add the vermicelli and slowly fry until it turns golden yellow.
3. Pour the milk in the pan and allow it boil on low flame of big burner.
4. Allow it to simmer until the quantity of milk is reduced to almost two third of its original quantity.
5. Keep stirring after every 5 minutes, so that it does not stick to the bottom.
6. Add sugar and powdered cardamom, mix well and allow it come to boil once.
7. Turn off the flame.
8. Add all the dry fruits, Raisin(without water), Pistachios, and Almonds.
9. Serve cold or lukewarm

Note:

Use full cream milk, rather than skimmed/toned milk.

Use a big vessel, so that the milk does not overflow, when it boils.

Gajar ka Halwa (Carrot Halwa)

Preparation time: 20 minutes
Cooking time:      45-50 minutes

Ingredients:

Whole Milk: 1 liter or Sweetened Condensed Milk (Nestle Milkmaid/La Lechera or Amul Mitha Mate)

Ghee or unsalted Butter:  50 gms

Carrot:                      750 gms
Sugar:                       8 tbsp or to taste

Raisins:                     1 tbsp
Chopped Pistachios: 1 tbsp
Chopped Almonds:   1 tbsp
Saffron:                      A pinch

Method:

1. Wash the carrot well and grate them finely.
2. Heat the ghee/butter on low flame in a heavy bottomed pan and allow it to melt.
3. Add the grated carrot to it and stir till the raw smell disappears.
4. Pour the milk or condensed milk and keep stirring, so that it does not stick to the bottom.
5. Once it gets thick add sugar, Raisins, Pistachios and Almonds and mix well.
6. Keep stirring until ghee or butter separates from the halwa and is seen along the pan.
7. Turn off the flame.
8. Serve it warm, with or without Vanilla Ice-Cream

Note:

Use full cream milk, rather than skimmed/toned milk.

The entire cooking should be done on low to medium flame.