PREPARATION

1. Heat 1.5 litres milk in a heavy skillet and stir well.
2. Then, add 1/4 teaspoon saffron, 20 grams sugar and mix it well.
3. Bring it to a boil.
4. Cook on low heat until milk reduced it’s half of the quantity.
5. Now, add 35 grams pistachios, 30 grams almonds and mix it well.
6. Remove it from heat and allow it to cool.
7. Take a pan, add 200 grams sugar, 150 milliliters water and stir until the sugar is fully dissolved.
8. Add 1/4 teaspoon saffron, 1/4 teaspoon cardamom powder and mix it well.
9. Bring it to a boil.
10. Remove it from heat and allow it to cool.
11. Take a bread slice and cut it’s sides.
12. Cut it diagonally from both sides.
13. Heat some ghee in a pan and shallow fry the bread slices until it turns golden brown in color from both sides.
14. Dip the fried bread slices in prepared sugar syrup and soak for 2 - 3 minutes from both sides.
15. Remove it from pan.
16. Heat 50 grams ghee in a heavy skillet, add 780 grams grated carrots and mix it well.
17. Cook for 7 - 10 minutes on medium heat.
18. Then, add 70 grams sugar, 200 grams condensed milk and mix it well.
19. Add 150 grams khoa and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Now, add 30 grams almonds, 50 grams raisins and mix it well.
22. Remove it from heat.
23. Fill the glass with gajar halwa and top with rabri.
24. Garnish with pistachios and fried bread slice.
25. Serve.

No Bake Motichoor Ladoo Cheesecake Shots

Servings - 2 - 3

INGREDIENTS
Gram flour - 300 grams
Organic food color - 1/8 teaspoon
Water - 500 milliliters
Oil - for frying
Water - 150 milliliters
Sugar - 300 grams
Digestive biscuits - 300 grams
Butter - 120 grams
Cream cheese - 230 grams
Hung curd - 200 grams
Rose water - 1 tablespoon
Honey - 2 tablespoons
Cardamom powder - 1/2 teaspoon
Pistachios - for garnishing