Rice 1/4 cup
Milk 1 litre
Sugar 4 tbsp.
Cardamom powder 1/2 tsp.
Sliced almonds and cashew nuts 1/4 cup
Raisins 2 tbsp.

Method:

1. Boil milk in a heavy base saucepan.
2. Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally.
3. Add sugar and cook for 5 minutes.
4. Put kheer in a serving bowl and decorate with the remaining dry fruits. Refrigerate and serve.

Freshly grated coconut 1 cup
Sugar 3/4 Cup
Milk 1 cup
Ghee/oil 2 tbsp.
Cardamom powder 1/2 tsp.

Method:

1. Heat a heavy bottomed pan for about one minute.
2. Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry.
3. Then add sugar and milk. Stir it continuously. Bring the contents to boil.
4. Add a pinch of cardamom powder for flavour.
5. Boil the srup till it becomes thick and starts sticking to the bottom.
6. Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft.
7. Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces.

Optional
Decorate it with a layer of silver foil.
You can also use fine grated coconut available in the market. Use fresh grated coconut for best taste.

Method
Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
You can also put the carrots and the milk in a microwaveable
dish and cook it in the microwave on high heat for about
20 minutes.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream
on the side.

Preparation : 20 minutes
Cooking: 60-90 minutes

Method
Take a open pan and add the rice and milk to it.
Boil the rice in the milk on a medium fire until the
rice is completely done.
This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts
and stir till the sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!

Preparation : 10 minutes
Cooking: 40-45 minutes

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

2 cups: Fresh curd chilled
1 tsp: Hot milk
1 tsp: Sugar
1/2 tsp: Cardamom
8-10 strands: Saffron
2 drops: Vanilla essence
1/2 cup: Crushed ice
Method
Soak saffron in 1 tsp and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.

Variation : Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.