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Ingredients-- 1.5   kg   Carrots 1.5   litre   Full Fat Milk 180   g   Ghee 3   tsp   Freshly ground cardamom powder 360   g   Sugar 375   g   Khoya Almond and pistachio slivers   (For garnishing) Step By Step Recipe Wash the carrot and peel them.  Grate the carrot to medium thickness. Add the carrots and milk in a heavy bottom pan. Cook on low heat until all the milk is absorbed. Add ghee and  cardamom powder in the pan.  Fry for 4-5 minutes on low heat.  Keep stirring continuously. Add sugar and cook for another 4-5 minutes. Now add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides.  Keep stirring in between.  Garnish with almond and pistachio slivers.  Serve warm. 

Mango kulfi recipe - Stuffed mango kulfi Ingredients 1 1/2   litre   milk   full fat 1/3  cup   sugar   refined 1/2   tsp   cardamom powder 4   mangoes   alphonso pistachio   finely chopped Instructions Take 1-1/2 litre full fat milk in a pot or kadai. Boil it on high. Once it comes to a boil reduce the heat to medium. Keep stirring in between. Boil it until it becomes 1/3 of the total quantity. It should take around 15-20 minutes. Now add the sugar and cardamom powder to it and mix it well. Boil for another 2 minutes until sugar dissolves. Turn off the heat and let it cool. Take 4-5 mangoes of medium size. Wash them. Cut off the top and keep it aside. Now insert a knife to loosen up the kernel (guthli or seed). Take it out gently. Put the pulp from the kernel back inside the mango cover. Now fill the mango with prepared rabri. Cover it with the top we removed from mango. Place it in a bowl or muffin tray so that mango stands still....

  Ingredients-3x 3 and 1.5 litres Full Fat Milk 3 pinch Saffron 9 tbsp Sugar 1.5 tsp Cardamom Powder 0.75 tsp Rose water Instructions- 1.  Heat milk in a heavy bottom pan. 2. Soak saffron in some milk. 3. When milk is almost reduced to half, add saffron soaked in milk, sugar, cardamom powder and rose water to it. 4. Mix well and chill before serving. Notes -  1. Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly. 2. The consistency of basundi is like that of condensed milk. 3. If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture. 4. Do not blend when the basundi is cold otherwise butter may separate.

  Ingredients -  6 litre Full Fat Milk 6 tsp Lemon juice 1.5 cup Powdered Sugar 3 tsp Cardamom powder 1.5 tsp Ghee 24-30 Pistachios (slivered) Instructions- 1.  Heat 1 litre milk in a pan. 2. When the milk comes to a boil, simmer the heat. Add lemon juice to the milk. 3. The milk will curdle. 4.  Switch off the heat and drain the milk in a cotton cloth. 5. Bring the sides of the cloth together and drain all the whey from the chenna. Run the cloth under fresh water to remove any trace of lemon from it. 6. Bring the milk in the other pan to a boil. 7. Add this paneer in the other pan when the milk has reduced to half. 8. Cook till the mixture starts to leave the sides of the pan. Add sugar and cook for another 2-3 minutes. 9. Add cardamom powder. 10. Grease a plate with ghee. Pour the mixture in the greased plate and spread evenly. 11. Garnish with pistachio slivers and silver foil. Let the Kalakand set. When set, cut into small pieces.

  Ingredients 1 cup besan/gram flour 1 1/4 cup sugar 1/4 cup water 1 cup ghee Instructions 1. To prepare ghee mysore pak first sieve the besan and add it to the bowl. 2. now add sugar and water in a pan.  3. heat it until one string consistency.  4. add the besan and mix it well.  5. add ghee gradually and mix continuously.  6. transfer it to a container.  7. spread it evenly and make it smooth.  8. let it set for 30 minutes.  9. loosen the edges and cut it.  10. ghee mysore pak is ready. 

  Shrikhand Recipe INGREDIENTS Curd – 1 & 1/2 cups Sugar candy powder or sugar – 3 tbsp Rose essence – 2 drops Cardamom powder – 1 pinch Pistachios – 8 Ellaichi- 10 METHOD:  1. In a thin white cloth hang the curd for 4 hours so that excess water drains. In a mixing bowl, take 1/2 cup hung curd, add 2 drops rose essence, A pinch of cardamom powder, 3 tbsp powdered sugar candy or sugar, Mix well with a whisk until smooth. 2. Transfer to the serving bowls. Garnish with soaked, peeled, finely chopped pistachios, Cover it with cling wrap and keep refrigerated until serving. 

INGREDIENTS 7 roti / chapati, leftover 3 tbsp ghee / clarified butter 2 tbsp raisins / kishmish 2 tbsp cashew / kaju, chopped 2 tbsp almond / badam, chopped ¼ cup jaggery / gud 2 tbsp water ¼ cup mawa / khova, crumbled ¼ tsp cardamom powder Steps for making it-  firstly, take 7 leftover roti and roast on low flame until it turns crips. break into pieces and transfer to a mixi. blend to a coarse powder. make sure not to blend to a fine powder. now in a pan heat 3 tbsp ghee and roast 2 tbsp raisins, 2 tbsp cashew and 2 tbsp almond. roast on low flame until it turns golden brown. transfer the roasted nuts over roti powder and mix forming a moist mixture. in a pan take ¼ cup jaggery and 2 tbsp water. stir and dissolve the jaggery keeping the flame on medium. pour the jaggery mixture over roti mixture and mix well. also, add ¼ cup mawa and ¼ tsp cardamom powder. mix well. finally, prepare a round shaped ball and enjoy roti laddu for a week when refrigerated.