Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.

Carrot Halwa

Milk - 6 cups

Carrot - 4 cups, grated

Sugar - 1 1/4 cup

Salt - a pinch

Ghee - 1/2 cup

Cardamom powder - 1 tsp

Mixed Nuts - 2 tbsp., chopped

Khoya / Milk powder - 2 tbsp.

Rose essence - 1 tsp

Bring Milk to a boil and add grated Carrot.

Cook on low heat for about 1 hour or until all the Milk evaporates, stirring occasionally.

Add Sugar and a pinch of Salt. Mix well.

Once all the moisture is evaporated stir in Ghee, Cardamom powder and mixed Nuts. Saute until the mixture starts leaving the sides of the pan.

Add Khoya and Rose essence and saute for another 5 min.

Mac and Cheese

Fusilli - 1 pack, cooked al dente

Butter - 1 tsp

Bread Crumbs - 1/4 cup

Parsley

Salt & Pepper

Heavy Cream - 2 cup

American Cheese - 12 slice

Cheddar - 1/4 cup

Asiago - 1/4 cup

Heat Butter in a medium pan. Add Bread crumbs. cook stirring for about 2 min, until crumbs are toasted and golden. Add Parsley and season with Salt and Pepper. Remove from heat and keep aside.

Heat Heavy Cream in a saucepan. Add American cheese, Cheddar and Asiago. Stir continuously until the Cheese is completely melted. Add the cooked Pasta to the above mixture and give a good stir. Transfer to a serving platter and garnish with prepared Breadcrumbs.