1 kg carrots, peeled and grated
2 cups sugar
1 cup ghee/butter
2 cup khoya or powder milk
1/2 cup almonds, sliced
1/2 cup pistachio nuts, chopped
1/2 cup cashew nuts, chopped
1/4 cup raisins
5-6 whole green cardamoms
1 tsp ground green cardamoms
Few drops kewra essence
50 grams of Vermicelli Noodles
1/2 tin of Condensed Milk
1 liter of Whole Milk
2 powdered Cardamoms
2 tbsp Raisins
2 tbsp Almonds
2 tbsp pistachios
1/2 cup of Ghee or Butter
1 liter of Milk
1 cup of Vermicelli (seviyan)
4 tbsp sugar
Seeds of 5-6 small cardamom
1/4 cup Pistachios (chopped)
1/2 cup chopped Coconut (dried)
1/2 cup Almonds (chopped)
1/4 cup Raisins
1/4 cup dried Dates (chopped)
1 tsp Kewra essence
1 cup semolina (sooji)
1/2 cup butter/ghee
1 cup sugar
3 cups boiled water
5 green cardamoms
6-8 peeled and thinly sliced almonds
6-8 peeled and chopped pistachios
6-8 pieces of chopped coconut
6-10 raisins
1 tsp kewra essence
silver paper for garnishing
3 cups flourwater for dough1/4 tsp. salt2 tsp. yeast1 tsp. sugar1/2 cup warm wateroil for fryingIngredients For Syrup:2 cups sugar 4 cup water 1 tablespoon rose water
2 cups Pakistani Basmati rice
4 cups water
1 tsp yellow food color
1/2 cup ghee
2 cloves
1 inch piece cinnamon stick
1/2 tsp crushed green cardamom
1 cup sugar
1/4 cup milk
1 tbsp lemon juice
1/2 cup khoya
few saffron strands
1 tsp kewra essence
1/4 cup almonds, cut into two
1/4 cup raisins
1/4 cup pistachio nuts, cut into two
1/2 cup coconut, thinly sliced