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  Firni
750 ml milk3 tbsp rice powder3 tbsp sugar˝ tsp cardamom powder1 tbsp rose water100 gram whip cream2 tbsp chopped pistachios
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  Gajar Halwa
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
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  Gajeralla
200 grams grated carrots100 grams rice powder200 ml milk100 ml cream150 grams sugar2 green cardamoms6 almonds, chopped6 pistachios, chopped
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  Seviyan
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
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  Sheer korma
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
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  Sooji ka Halwa
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
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  Sweet Dumpling
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
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  Unday ka Halwa
4 eggs 4-6 tbsp sugar or as per taste 4-5 crushed green cardamoms 4 tbs ghee/butter 1/2 cup milk dry fruits (pistachios, almonds, raisins)
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  Zarda
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
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