4 cup Sugar 4 cup Water 1/2 cup Rose Water
1 tsp food coloring1 tsp Elachi Powder 

METHOD

• Boil sugar & water : 2-3 boils
• When cooled add :
• 1/2 cup rose water & 1 tsp food coloring
• Wash colored cup with another 1/2 cup rose water. 
• Add 1 tsp elachi powder.
• Strain with thin cloth and bottle

MAKES ABOUT 1.5 LITRE.

1 litre milk5 heaped tblsp Sugar5 heaped tblsp SemolinaRosewaterKus Kus to sprinkle    

METHOD

• Cook milk, sugar and semolina like porridge. Must not be too thick or too thin.
• After boiled add a little rosewater and boil again.
• Remove from heat.
• Pour in individual dessert bowls. (approximately 8-10 bowls)
• Sprinkle Kus Kus on top and smear a bit of coloring if preffered.
• Ready to eat after cool.

1 Litre Milk [OR WATER]

2 level tsp China grass Powder

5 tblsp Sugar

3 different colors Food Coloring

12 small saucers/ flat dessert bowls

Optional : 1 tsp Rose Water

METHOD

• Put the milk OR water on stove to boil.
• Add Sugar – stir well
• Add 1 tsp rose water if preferred
• Cook for 5 minutes.
• After boiled well, remove from stove.
• Take 10-12 small saucers / flat dessert bowls
• Pour each color food coloring in 3 saucers/bowls each. Add milk or water halwo mixture to each saucer/bowl. Leave 3 saucers/bowls as white halwo. 
• When halwo sets/ gets hard, cut each in 4 (Plus sign)
• Exchange all the quarters of colors so that there is 1 color of each in each saucer/bowl
• Serve chilled & ENJOY!

1 Egg
1 cup Sugar
1 & 1/4 level tsp Baking Powder
2 & 1/4 cup Flour
1/4 cup  Coconut
2 tblsp Semolina
1/2 cup Cream of Milk  

METHOD

• Mix together egg, sugar, baking powder, flour and coconut. 
• In separate bowl mix together Semolina & cream of milk
• Combine 2 above mixtures.
• Roll and cut into shapes and fry in low deep oil. 

1 cup Sugar1 litre Milk2 cup melted Ghee2 cup Flour2 Eggs 

METHOD

• Heat the sugar in the milk. Do not allow to boil.
• Leave to cool.
• In another pot add ghee, flour & eggs – Braise well.
• Add milk mixture & cook on low for 30 minutes, stirring occasionally.

2 cup ghee2 cup sugar 2 eggs 2 cups sojee (tasty wheat or semolina) 2 cups flour 2 cups milkSoak a few strands of saffron in water 

METHOD

• Beat ghee and sugar until creamy
• Add eggs, sojee, flour & milk & beat  
• *Allow mixture to stand overnight* – bake in the morning in a huge tray. 
• Grease your tray with ghee then put sultanas and khus khus, pour mixture in, put sultanas on the top again, khus khus and sliced almonds, sprinkle soaked saffron mixture on the top
• Put to bake for 180 degrees celsius for between 35 to 40 minutes

500 grams Wheat Flour500 grams Goor 500 grams Butter Ghee1/2 cup Crushed Almonds 1/2 cup Goondh 1 cup Desiccated Coconut1 egg  

METHOD

• Take a thick base pot
• Sift flour and dry braise it till changes colour
• Pour it out into a tray
• In the same pot add half of the ghee and fry the goondh
• Leave aside
• Add the remainder of the ghee and goor in pot
• Add 2 tblsp water
• Stove must be very high
• When the goor & ghee is foaming well;
• Add flour, while stirring
• Add egg & stir well
• Add fried Goondh, Almonds and coconut
• Add a little more coconut if required
• Pour onto a tray and smooth it out
• Sprinkle Almonds & coconut on top
• Cut into squares while warm
• ENOY!

1 Litre Milk 6 Eggs6 Tblsp SugarPinch of Elachi powder 

METHOD

• Boil the milk in a saucepan with sugar
• Let it cool to room temperature.
• Add eggs and elachi powder & beat with an egg beater.
• Put in a Pyrex and bake at 180 degrees celsius for 45-60 minutes until golden brown on top.
• ENJOY!