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DESCRIPTION: Gajar ka halwa also known as gajrela or gajorer halwa, is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with North India, Bangladesh and Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter. The dessert is a favourite all over Northern India, Bangladesh and Pakistan. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter. Nowadays, gajar ka halwa is a popular worldwide dessert with many variations such as red velvet halwa, carrot and beetroot halwa, and cheesy carrot halwa. PREPERATION: Preperation time: 10 mins Cooking time: 30 mins INGREDIENTS: -½ kg…

DESCRIPTION: Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni. PREPERATION Preperation time: 10 mins Cooking time: 45 mins INGREDIENTS: -1 liter full fat milk -¼ cup rice ( any ) ⅓-½ half sugar -2 to 3 green cardamoms powdered -¼ cup blanched and chopped badam and pista STEPS: 1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside. 2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside. 3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame. 4. Add drained rice when the milk comes to boil. 5. Keep stirring on low to medium flame to prevent burning. 6. Cook…