1) Soak the rice for ½ an hour.
2) Boil milk and add rice. Keep stirring on slow fire for 1-1½ and hours till the milk turns thick.
3) Add cardamom, saffron and sugar. Keep stirring for another 10 minutes.
4) Garnish with almonds and serve hot.
5) For cold kheer, cool at room temperature and keep in the freezer to chill and serve.

Besan 225 gms

Pistachio 1 tsp

1) Mix the paneer and khoya to a mixture. Add flour, castor sugar and baking powder.
2) Make syrup of a thin consistency with sugar and water.
3 Make small smooth balls of the paneer mixture (no cracks should appear).
4) Heat oil and deep fry balls on slow fire till they are golden brown in colour.
5) Immerse in boiling syrup. Simmer for 7-10 min. on slow fire. See they don't break.
6) Remove from fire. Add kewra essence and serve hot.

Saffron 1 gm

Pista 10 gms

2. Mix maida and cottage cheese.

3. Make small balls of the mixture.

4. Boil the balls in the sugar syrup for 20 minutes. Add half a litre of water.

5. Remove the balls from the sugar syrup and keep them aside.

6. Mix khoya and milk and make a smooth paste.

8. Garnish with saffron and grated pista.

1) Knead the cottage cheese well with the semolina till the dough is light and fluffy. Divide and shape into small round lemon-sized balls.
2) Make thick sugar syrup with water. Keep aside.
3) Flatten the balls to make patties and then poach them in the thick syrup for 15 minutes.
4) Bring the milk to boil and cook until it is reduced to three-quarters of the original quantity. Add the remaining sugar, saffron and cardamom powder. Stir till the sugar dissolves completely.
5) Add the poached patties to the hot milk. Remove from the flame and cool.
6) Serve chilled, garnished with chopped pistachios.

Note: Poach: Cooking gently in water or flavoured liquid at a temperature just below boiling point.

1) Boil the milk with saffron in a thick bottomed or a non-stick vessel, stirring occasionally on medium heat. Cook for about 30 minutes till the milk reduces to half.
2) Add sugar and continue to simmer on low heat for 12-15 minutes till the milk becomes rich and thick.
3) Remove from fire and add cardamom powder, cashew nuts, sliced almonds and pistachios. Serve hot or cold, as desired.

1) Mix sugar with ¼ water and put to boil. Add milk
2) Boil the syrup steadily until it reaches the soft stage (135-145 C/270-290 F) on a sugar thermometer.
3) Place the saffron in a small basin with a little water. Put the basin in a saucepan of hot water and rub the saffron until the strands dissolve.
4) Add the saffron liquid to the syrup, set aside and keep warm.
5) Mix the gram flour, salt and bicarbonate of soda. Add the remaining water to make a thick batter.
6) Heat the oil for deep-frying.
7) Drop small, even portions of the batter off a spoon into the hot oil and fry until golden brown. The cooked bundis should be about the size of large peas. Drain on absorbent kitchen paper.
8) Soak the bundis in the syrup and leave to stand for 10 minutes. Add melted ghee, almonds, pistachios and cardamoms to the bundis and mix well.
9) Using a wet metal spoon, shape the bundis into small balls and place on a serving platter. Decorate with edible silver foil and serve.