MEESO PAK Ingredients Roasted gram flour cup Ghee 250 gm Eggs 4 Sugar 250 gm Cardamom powder tsp

sp Kewra 1 tsp Silver paper 1 Finely sliced pistachio 1 tbsp Method In a blender add cup besan, 250 gm ghee, 250 gm sugar, 4 eggs, tsp cardamom powder and 1 tsp kewra, blend them for 3-4 minutes. When the sugar gets dissolved put it in the pot and cooks on low flame. When the batter shows the ghee, take it out in a greased tray and spread 1 tbsp finely sliced pistachios. In the end press them well. Cut them into pieces and garnish with silver paper. Meeso pak is ready

SOOJI KA KHUSK HALWA

Ingredients
Sooji kg Butter 50 gm Sugar 2 cup Ghee 1 cup Milk 1 cup Cardamom powder tsp Finely sliced almonds, pistachio 50 gm Method

Heat 1 cup ghee, add and stir fry kg sooji. In another pot cook 2 cup sugar, 50 gm butter, 1 cup milk and tsp cardamom powder to make the sheera. Now add the sheera into the sooji. Grease the tray and spread the mixture. Garnish with 50 gm almonds and pistachios. Cut into pieces and serve.

CHOCOLATE TRIFLE
Ingredients 1 pound chocolate cake 200 grams cooking chocolate 250 grams strawberries 250 grams cream 1 cup pineapple juice cup milk cup grated chocolate tsp vanilla essence 4 tbsp sugar Method Beat 250 grams cream with 4 tbsp sugar and tsp vanilla essence. Cook together 200 grams cooking chocolate and cup milk until it reaches a boiling point. In a serving bowl, put 250 grams sliced strawberries and pieces of chocolate cake on it. Pour a cup of pineapple juice and cream on it. Then pour cooked chocolate on the top and garnish with cup grated chocolate and chopped strawberries. Chocolate Trifle is ready to serve

RAS GULLAY
Ingredients 2 kg milk 1 kg sugar liter water 1 tsp citric acid tsp cardamom powder 2 tbsp rethay ka pani A piece of cloth

Method Cook 2 kg milk on low flame until it reaches a boil. Dissolve 1 tsp citric acid in some water and add to boiling milk. Then add 2 glasses water to milk and drain from a piece of cloth. When water has completely dried up, add tsp cardamom powder and form into small balls. Add 1 kg sugar and some water to a sauce pan and allow cooking. When sugar is dissolved, add 2 tbsp rethay ka pani and milk balls and allow cooking on low flame for 15 minutes. Rus Gullay is ready to serve

MOONG KI DAAL KI MITHAI

Ingredients 250 grams green gram 250 grams sugar A pinch of yellow color 1 cup clarified butter 1 cup dried milk cup water tsp vanilla essence tsp cardamom powder 2 tbsp sliced pistachios Silver paper as required Method Firstly, soak 250 grams green gram for an hour. Slightly boil and chop it in a chopper. In a pan, heat 1 cup clarified butter cook chopped gram on medium flame. Cook 250 grams sugar in cup water and from thick syrup. Then add it to lentils and cook on low flame until water dries up. Now add tsp vanilla essence, a pinch f yellow color, tsp cardamom powder and 1 cup milk powder and mix. Grease a tray and spread the mixture on it. Garnish with 2 tbsp sliced pistachios and silver paper and serve.