Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.



1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice flour
dry fruit --pistachio, almonds
1 tsp. Kewra essence
4 green cardamom (Chhoti Ilaichi) seeds

In a pot add milk and Ilaichi seeds, rice flour and sugar.
Leave on a very low flame to cook and keep stirring. When the mixture thickens add Kewra essence and remove from heat.
Garnish with dry fruits.



100 grm. Sewayyan
4 tbs. ghee or butter
3-4 green cardamom (Chhoti Ilaichi)
4-5 tbs. sugar
1 cup water
1 pinch of yellow food color (optional)
2 tbs. Khoya or powdered milk (optional)
½ tsp. Kewra essence
Dry fruit (according to taste)

In a pan add the ghee or butter and seeds of 3 cardamoms. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. Stir constantly. In another pan meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color if you wish. Bring to the boil and remove from heat.
When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly.
Add the khoya or powdered milk at this time if you like and the dry fruit.
Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Add the kewra essence and remove from heat. Garnish with dry fruit and serve either plain or with fresh cream. Can be served both hot and cold.


Gulab Jamun

2 cups milk powder
1 egg
1 tsp. oil
1 tbs. white flour (maida)
½ tbs. semolina (suji)
2 tsp baking powder
oil for deep frying

2 cups sugar
2 cups water
4-5 green cardamom (Chhoti Ilaichi)

Few drops of Kewra essence

First make the syrup by dissolving sugar in water.
Add the illicit seeds and cook till it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.
Add to the syrup.


1 cup white flour, maida , 1 level teaspoon bicarbonate of soda , 1 tablespoon yogurt, beaten , 2 cup water , few drops of jalebi (orange red) colour , * For syrup : 1 1 cups sugar , 1 1 cups water, oil for deep frying.

1.Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food color and water. Whisk to a smooth batter. The consistency should be like thin pancake batter. Add little more water if necessary. Leave aside to rest for about 5 hours at room temperature or overnight in the refrigerator. 2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 2-3 minutes or until a thick syrup has formed. 3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape) into hot oil. Fry both sides for about 3-5 minutes or until crisp. 4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish. 5. Serve warm with green tea or warm milk. Serve Immediately


2 Ltrs. Milk
Crushed almonds For garnishing
1 1/2 cups Sugar
1/2 cup Rice
3-5 Cardamum (Ilaychi)
2 Tbsp Corn Flour


1. Take milk in the boiling pan.
2.  Soak rice in water for about 15 minutes.
3.  Add rice to the milk.
4.  Cook for 15 minutes on low heat, till rice get tender and become one with milk.
5.  Take corn flour in another bowl and add 4 Tbsps of milk to it.
6.  Prepare a paste and add it to the boiling kheer.
7.  Stir well and keep cooking for another minute, till it becomes thicker.
8.  Add sugar and cardamums to it and let the mixture boil once.
9.  Kheer is ready, dish it out and garnish with crushed almonds.

Shahi Tukray

6 slices of bread
4-6 tbs sugar
dry fruit--Pistachio,almond
kevera essence
khoya or cream (Riccota cheese)
3-4 tbs oil
seeds of 4-5 green cardamom (Chhoti Ilaichi)

yellow food color
1 liter of milk

Fry the slices of bread in a little oil until light brown. Remove and set it aside.
In milk add illaichi seeds,sugar,and color and cook until thick.
Arrange the bread slices in the milk and bring to boil.
Turn once to coat both sides.
Let milk thicken.
Then just before removing from heat add kevera
Garnish with cream and fry fruits

Sheer Khurma

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
Can be served hot or chilled.


Nan Khatai

150 grams flour , 120 grams ghee or butter , 85 grams sugar , 50 grams semolina (suji), fine , 1/2 teaspoon vanilla essence , * For Decoration almonds : cashewnuts.

1. Cream together the sugar and butter or dalda ghee until light and fluffy. Beat in vanilla. 2. Stir in the maida (flour) and suji and mix into a firm paste. Knead lightly and mold into small rounds. 3. Place a piece of cashew nuts or almond in the center of each cookie. Bake on a greased pan at 190 C (375 F ) for about 12-15 minutes.

Gajur ka Halwa

1 kg. carrots, peeled and grated 
2 cups sugar
3 cup ghee
2 cups khoya or milk powder
100 g. blanched almonds, cut into slices
50 g. unsalted pistachios
50 g. unsalted and roasted cashew nuts
25 g. raisins 
7-8 whole cardamoms
1 tsp. ground cardamom
silver leaf (varak) for decoration
few drops of kewra

1.Put carrots and ground cardamom in a heavy based large pan. Cover the pan with a tight fitting lid and cook over very low heat for about 30-40 minutes or until the carrots are tender and all the water has absorbed. (no need to add water as the carrots will release their own water. (Add 1 cup water if the carrots stick to the bottom of the pan)
2. Heat ghee in a heavy based pan, add cardamoms. Stirring all the time, fry for a couple of minutes. Add carrots and stir fry for few minutes. Add sugar and while stirring cook uncovered for 10-12 minutes, until all the water from the sugar has evaporated.
3. Add almonds, pistachios, raisins and cashew nuts. Stir.  Sprinkle in khoya or milk powder milk and mix it really well. Add kewra and stirring frequently cook for 3-4 minutes. The halva is ready when the ghee begin to separate and has glossy shine. Transfer to a serving dish and decorate with pistachio and silver leaf. Serve hot.            


Ras Malai

1 litre fresh milk
3 cup sugar
seeds of 4 cardamoms
1 cup powder milk
1 tbsp. baking powder 
1 tbsp. ghee
1 tsp. ground cardamom
1 egg
2 tbsp. pistachios, chopped

1. Pour milk into a heavy based saucepan, add sugar and cardamoms and stir to dissolve the sugar. Bring the milk to boil, reduce the heat to very low and simmer uncovered while making the balls.
2. Place the powder milk, baking powder, ghee and ground cardamom into a bowl. Make a well in the centre. Whisk the egg and pour into the centre. Using the fingertips mix the milk and egg together, The mixture will be sticky at this stage. Knead lightly until smooth and leaves the sides of the bowl, about 3 minutes.            
3. Divide the dough into 15-18 equal parts. Roll each part into a completely smooth ball.
4. Now place the balls one by one in the simmering milk. Cover and cook for about 8-10 minutes or until they are double in size. During cooking the balls will float in the milk, shake the pan occasionally to covered the ball with milk.
5. Remove from heat and keep covered and put aside to cool. Transfer to a serving dish, covered and chill for several hours before serving. Garnish with finely chopped pistachio nuts.