Beetroot Barfi

Ingredients
Beetroot - 225 gms
Sugar - 115 gms
Mawa - 115 gms
Ghee - 50 gms
Cardamoms - a pinch
Pistachio nuts - few
Silver paper

Method
1. Peel and grate beetroot.
2. Heat ghee. Add grated beetroot and fry. Add little water and let it cook.
3. Add sugar and continue cooking.
4. When mixture is dry add mawa and cardamom powder.
5. Remove and spread it on greased plate. Sprinkle nuts and garnish with silver paper.
6. Let it set and cut into barfis of desired shape and size.

Phirnee

Ingredients
Rice Flour - 30 gms
Sugar - 60 gms
Milk - 300 ml
Almonds - few
Pistachios - few
Cardamoms - a pinch

Method
1. Mix rice flour with little cold milk. Boil remaining milk. Add rice flour paste.
2. Cook till thick. keep this aside and sprinkle sugar and let it cook till it gets dissolved.
3. Add cardamom powder.
4. Pour in flat dishes and garnish with sliced almonds and pistas. Cool and Serve.

Semiya Payasam

Ingredients
Vermicelli/sewai - 225 gm
Ghee - 1 tbsp approx
Milk - 300 ml
Sugar - 225 gm
Saffron - a pinch
Raisins - few
Cashewnuts - few
Method
1. Heat ghee. Roast sewai till slight brown in colour.
2. Add boiling milk and sugar.
3. Add saffron, nuts and raisins.
4. Boil till sewai are cooked. Can be served cold or hot.

Shahi Tukra

Ingredients
Bread Slices - 4
Sugar - 400 gm
Milk - 300 ml
Cardamoms- 2
Saffron - a pinch
Cashewnuts - few
Pistachio - few
Oil for frying
Silver paper

Method
1. Cut bread slices into triangle shapes. Heat oil and fry bread slices. Remove and keep them aside.
2. Boil milk and reduce it to half. Add sugar and boil. Add saffron.
3. Arrange the bread slices, pour prepared milk over it.
4. Garnish with slices cashewnuts, pista and silver paper. Serve hot.

Sooji Halwa

Ingredients
Sooji/Rawa - 100 gm
Sugar - 100 gm
Ghee - 40 gm
Cardamom - 2 no.
Saffron - a pinch
Water - 200 ml
Method
1. Melt ghee. Roast rawa till golden brown.
2. Add hot water and mix well.
3. Add sugar,saffron and cardamom.
4. Cook till sugar melts.