Rasmalai , Sheera & Gajarella ( Gajar Ka Halwa )

8 rasgullas ( either canned or ready made ones work just fine )
1 1/2 litres milk
100 g sugar
10 strands saffron
1/4 cup ( 40 g ) pistachios , sliced fine
1/4 cup ( 40 g ) almonds , sliced fine

Soak the rasgullas in the milk for one hour. Remove from the milk and set aside.

Heat the milk and keep stirring until reduced to less than half its quantity.

Add sugar and keep stirring on a low heat for 10 more minutes till the sugar is dissolved. Remove from the heat.

Add the condensed milk and stir well. Keep aside to cool. Add soaked rasgullas . Sprinkle the saffron . Do not stir the milk. Try not to disturb the container.

Cool in the refrigerator overnight. Swirl the milk with a light hand before serving. This will give beautiful streaks of yellow from the saffron and the white milk. Garnish with almond and pistachio slices.

1 cup ( 240 ml ) milk
1/2 cup ( 120 ml ) condensed milk
4 tablespoon ( 60 g ) ghee
4 tablespoon ( 60 g ) sooji ( rawa )
A pinch of cardamom powder
1/4 cup ( 40 g ) raisins
1/2 cup ( 80 g ) almonds, finely sliced

Mix the milk and the condensed milk in a pan and set aside.

In a non- stick pan , heat ghee. Add the rawa and fry until the rawa turns golden brown. Add milk mixture and cardamom powder. Stir well. Cook until dry and ghee separates from the rawa.

Add raisins and stir well. Remove from the heat. Garnish with almond.

250 g carrots, grated
1 litre milk
75 g ghee
100 g sugar
100 g mawa
1/4 cup ( 40 g ) raisins
1/4 cup ( 40 g ) cashew nuts ( split )
Edible silver foil for garnishing

In a non stick pan , heat ghee on a medium heat.

Add grated carrots and fry till they turn light brown.

Add milk and cook until almost dry.

Add sugar and stir well till the sugar is dissolved.

Add raisins and cashew nuts. Keep stirring continuously, otherwise the mixture will stick to the bottom. Stir until semi dry. Add mawa and mix well.

Cook until the halwa leaves the sides of the pan and ghee separates from the halwa. Drain out the ghee from the halwa before serving it. Serve warm. Garnish with edible silver foil.