Carrot Halwa (Gajar ka halwa)

Ingredients:5 cups of shredded carrots,1¼ cup of sugar,4cups of milk,¼cup of clarified butter(ghee),1 teaspoon of cardamom powder(elaiti),Cashew nuts,grated coconut.

Method:  In a pan, add some ghee (approximately 3 tablespoons), add the shredded carrots, and let them cook for 10 minutes until the colour of the carrots changes.  Add in the milk, let it boil. The carrots should absorb all the milk after few minutes. Keep stirring. After 20 minutes, add the sugar, mix well. Let it cook for 10 minutes until the mixture thickens. Add the ghee, the cardamom powder and chopped cashews. Cook for 10 minutes more. Meanwhile, grease a tray. When the halwa is ready, place it on the greased tray. Leave to cool for few hours. You can place it in the refrigerator, to be able to cut into shapes later on. Or once the halwa is already cooked, you can simply have the halwa warm. Decorate with grated coconut and cashews or almonds.

Delicious Nankhatai Biscuits -Easy Recipe

Ingredients : ¼ cup semolina(sooji),½ cup gram flour,1 ¼ cup of all-purpose flour, 1 cup of powdered sugar(icing sugar), 1 teaspoon of cardamom powder,1 teaspoon of baking powder, a pinch of baking soda, 1¼cup of melted ghee,1 tablespoon of chopped pistachios(to add in the mixture), Sliced pistachios for decoration. 

P.s : I used yoghurt Cup to measure the ingredients. 

Method: Mix all the dry ingredients. Add the melted ghee to the mixture, mix everything well. Make a smooth dough.  Let it rest for 5 minutes. Meanwhile preheat your oven to 160°C and grease a baking tray (I have placed an aluminium foil (you can use parchment paper instead of you want) on my tray and I have greased it with a little amount of ghee). Make small round shape with the dough and place them on the baking tray. Make a small dent in the centre and add the sliced pistachios on each nankhatai biscuit. Bake for 15 minutes .While the biscuits are in the oven, I have let them bake for 10 minutes on the bottom surface, then I have turned off the heat for the bottom surface (to avoid the biscuits from becoming darker) and i have turned on the heat for the top surface for 5 minutes only (that’s how the cracks are formed) and the Nankhatai biscuits are ready. Voilà, it’s very easy. They taste awesome.